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Bungeo-ppang

Bungeo-ppang (붕어빵) is a Korean fish-shaped pastry made from batter stuffed with sweetened red bean paste or other ingredients.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 8 bungeo-ppang
Course: Dessert
Cuisine: Asian , Japanese , Korean

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk plus 2 tablespoons
  • 1 egg
  • 1 tablespoon vegetable oil (for brushing the molds)
Fillings (to taste)
  • 8 tablespoons danpat (sweetened azuki bean paste - standard filling)
  • 8 tablespoons custard (aka pastry cream, chou-cream)
  • 8 tablespoons Chocolate Spread (e.g. Nutella)
Equipment
  • Mold or bungeo-ppang pan (also called taiyaki pan, similar to a waffle iron but in the shape of two fish)

Instructions

    Cup of Yum
  1. In a large jug, whisk together all the ingredients (except the vegetable oil), to make a smooth, thick batter.
  2. Pre-heat the closed bungeo-ppang pan over a low flame for about a minute each side.
  3. Open the pan, brush the fish molds on both sides with a little vegetable oil.
  4. Working with the side of the mold on the stove, pour enough batter into each of the two fish until about ⅓ full.
  5. Add a tablespoon of the chosen filling, and gently flatten if necessary.
  6. Add more of the batter to cover the filling and the rest of each cavity.
  7. Close the mold, and cook on a low heat for 2 minutes.
  8. Flip the mold over, and cook for another 3 minutes.
  9. Flip the mold over again, and cook for 1 more minute. Open the mold, and check the bungeo-ppang – they should be a golden brown color, and sound hollow when tapped. If not, flip over again, and cook for another 30 seconds.
  10. Once cooked, carefully remove the bungeo-ppang from the mold, and place on a wire rack to cool slightly.
  11. Trim off any excess, and serve hot.