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Korean Bungeoppang Recipe
Fish-shaped pastry filled with sweet red bean paste - a beloved Korean winter street food that's crispy outside and sweet inside.
Ingredients
For the Batter:
- 200g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1 large egg
- 300ml milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
For the Filling:
- 300g sweet red bean paste (anko)
- 2 tbsp honey
- 1 tsp vanilla extract
For Cooking:
- Vegetable oil for greasing
- Butter for brushing
Equipment:
- Bungeoppang mold or fish-shaped waffle maker
- Ladle
- Small spoon for filling
Instructions
Prepare the Batter:
- Sift flour, baking powder, salt, and sugar into a bowl.
- In another bowl, whisk egg, milk, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients.
- Whisk until smooth batter forms. Let rest 15 minutes.
Prepare Filling:
- Mix red bean paste with honey and vanilla until smooth.
- Divide into 12 portions and roll into small balls.
Cook Bungeoppang:
- Heat bungeoppang mold over medium heat.
- Brush mold with oil or butter.
- Pour batter to fill bottom half of each fish mold.
- Place one red bean ball in center of each.
- Cover with more batter to fill mold.
- Close mold and cook for 2-3 minutes per side.
- Check for golden brown color before removing.
- Repeat with remaining batter and filling.
- Serve hot while crispy.
Bungeoppang Secrets
Mold Temperature
Keep mold at medium heat - too hot and the outside burns before inside cooks; too cool and they won't be crispy.
Filling Amount
Don't overfill with red bean paste or it will leak out. A small ball in the center is perfect.
Crispy Texture
Serve immediately while hot for the best contrast between crispy exterior and soft, sweet interior.