Bungeoppang is a fish-shaped bread, popular in South Korea, traditionally filled with a sweetened red bean paste.
Crispy on the outside and soft on the inside, bungeoppang may also be filled with cream, chocolate or cheese.
The name ‘bungeoppang’ translates to carp bread due to the snack’s shape, but it does not actually contain any fish as its name suggests.
Origin & Cultural Significance
Bungeoppang is a very popular South Korean street food in the Winter season, it is commonly served hot by street vendors and at food markets.
Originally inspired by Japanese taiyaki, bungeoppang is made in a similar fashion; by grilling the batter on a fish-shaped waffle iron.
This snack was believed to have been brought to South Korea in the 1930s, where it became increasingly popular over the years and can now be found all over the world.
South Korean Bungeoppang Recipe
- All purpose flour - 2.5 cups
- Baking soda - 1 tsp
- Brown sugar - 1 tsp
- Caster sugar - 1 tsp
- Baking powder - 1 tsp
- Water - 2 cups
- Sweet red bean paste - 1 can
- Egg - 1
- Oil - 1 tbsp
- Combine the flour, baking powder, baking soda and sugar in a large bowl.
- Add the water and egg to the bowl and mix well.
- Sieve the mixture into a jug to remove any lumps.
- Turn on the bungeoppang pan to pre-heat it.
- Lightly grease both sides of the pan with oil.
- Carefully pour the batter into the fish mold pan until it is half full.
- Add a tablespoon of red bean paste and cover with batter. Try not to overfill the mold.
- Close the pan and cook for 3-5 minutes, then flip the pan to cook the other side for the same length of time.
- Carefully open the pan and check that the bungeoppang is golden brown and crispy. If it needs to be cooked for longer, reseal and cook for another minute on each side.
- Serve immediately after cooking.
Amount Per Serving: Calories: 401Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 474mgCarbohydrates: 78gFiber: 4gSugar: 22gProtein: 11g