Bungeoppang — Crispy Fish-Shaped Red Bean Pastries
These iconic fish-shaped pastries are a beloved Korean winter street food with a thin, crispy waffle-like shell and a warm, sweet red bean filling. Biting through the golden, crunchy tail into the creamy, earthy sweetness of homemade pat (red bean paste) is pure nostalgia for anyone who grew up chasing bungeoppang carts on cold Korean mornings.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
+ 7 more ingredients
Instructions
In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt until evenly combined.
In a separate bowl, beat the egg, then whisk in the milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and whisk until you have a smooth, thin batter with no lumps. The consistency should be like crepe batter. Let it rest for 10 minutes.
Heat your bungeoppang (fish-shaped) mold over medium-low heat on the stovetop. Brush both sides of the mold generously with melted butter or cooking spray.
Pour a thin layer of batter into each fish mold, filling about one-third of the way. Place approximately 1 1/2 tablespoons of red bean paste in the center of each.
Cover the red bean paste with another thin layer of batter, filling to just below the rim of the mold. Do not overfill.
Close the mold and cook for 2-3 minutes on the first side until golden brown. Flip and cook for another 2-3 minutes on the second side.
Open the mold carefully and check that both sides are deeply golden and crispy. Remove the pastries and serve warm. Repeat with remaining batter and filling.
Nutrition Estimate
Per serving • Estimated by Blinner AI