Bungeoppang

Name: Bungeoppang
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 200g All-purpose Flour; 1 tsp Baking Powder; 2 tbsp Sugar; 1/4 tsp Salt, fine; 1 large Egg; 250ml Milk; 1 tbsp Neutral Oil; 300g Sweetened Red Bean Paste, danpat; 1 1/2 tbsp Neutral Oil, for greasing the mold

Bungeoppang are warm, fish-shaped Korean waffles filled with sweet red bean paste—crispy at the edges and tender inside. This playful street-food classic is simple to make at home and perfect served hot for a cozy snack or dessert.

Bungeoppang are warm, fish-shaped Korean waffles filled with sweet red bean paste—crispy at the edges and tender inside. This play... Show more

Traditional Korean Recipe

Health Grade

D- · Occasional

Rating

4.2

Time

35 min

Price

0,58 €

Calories

469 kcal

vegetarian

low calorie

quick

easy

Method

Mix the dry ingredients

In a medium bowl, whisk together the All-purpose Flour, Baking Powder, Sugar, and Salt (fine) until the mixture looks evenly combined and there are no clumps of baking powder.

Whisk the batter

In another bowl, beat the Egg with the Milk and Neutral Oil until smooth, then pour it into the dry ingredients and whisk just until you have a thin, pourable batter with no dry streaks. Stop as soon as the flour disappears so the cakes stay tender.

Portion the filling

Divide the Sweetened Red Bean Paste (danpat) into 8 small portions and roll them gently into little balls or short logs. Keeping the filling small makes it much easier to seal inside the fish shape without leaking.

Heat the mold

Set a bungeoppang mold over medium heat and let it warm for 2 to 3 minutes. Open it carefully and brush the inside lightly with a little neutral oil, especially the edges and tail, so the cakes release cleanly.

Fill and cook

Spoon a thin layer of batter into the bottom of the mold, add one portion of filling in the center, then cover it with a little more batter so the filling is hidden and the mold is nearly full. Close the mold, cook for 2 to 3 minutes, flip the whole mold, and cook for 2 to 3 minutes more until both sides are deep golden brown and crisp. Work in batches and lower the heat if the outside browns before the center sets.