Bungeoppang — fish-shaped red-bean pastries
Bungeoppang are Korean fish-shaped pastries — a thin batter cooked in a hinged fish-shaped iron mould around a filling of sweet red-bean paste. They are eaten warm; the crisp, golden fish-skin gives way to a soft cake interior and the warm bean centre.
i. Origin & history
Bungeoppang come directly from the Japanese taiyaki, brought to Korea during the colonial period (1910-1945). They have become a winter street-food staple in Korea, sold from carts that emit clouds of steam in cold weather.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 200 g plain flour
- 30 g sugar
- 1 tsp baking powder
- Pinch salt
- 1 egg
- 250 ml whole milk
- 30 g unsalted butter, melted
- 1 tsp vanilla
- 250 g sweet red-bean paste (anko)
iii. Method
- Whisk flour, sugar, baking powder and salt. Beat in egg, milk, butter and vanilla to a smooth batter.
- Heat a bungeoppang (or taiyaki) mould; brush with oil. Pour batter into half-filling each fish-shape.
- Add a spoonful of red-bean paste along the centre. Top with more batter to cover.
- Close the mould; cook 60 sec each side until golden.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Bungeoppang ice cream is filled with frozen anko; eaten chilled. Custard bungeoppang uses pastry-cream filling. Pizza bungeoppang is a savoury cheese-and-tomato variation.
vi. Common questions
What is bungeoppang?
Bungeoppang is fish-shaped red-bean pastries, from korean cuisine. They are eaten warm; the crisp, golden fish-skin gives way to a soft cake interior and the warm bean centre
Where is bungeoppang from?
Bungeoppang is from the korean dessert tradition; the recipe and history are detailed above.
How long does bungeoppang keep?
See the storage note in the Quick facts panel: Best fresh.