Bungeoppang-붕어빵 (Fish-shaped bread with sweet red bean filling) is probably what you will say if you were trying to describe this cute Korean snack to someone if you didn’t know the name. Or I guess you can always call it “whatchamacallit”! haha..that is becoming more of my favorite word these days…
Bungeoppang-붕어빵 (pronounced “boong + uh + paang”붕어빵) or Ingeoppang( pronounced “ing + uh + paang” 잉어빵) is the Korean name for it. Bungeoppang in Korea has been around since the 1930s and somehow when I was in college, they weren’t really popular. Instead, Ohbangtteok (오방떡) was everywhere. It is essentially the same thing, pancake-like batter baked in an oval-shaped mold with red bean filling inside. The dough is slightly crispy on the outside, chewy and spongy on the inside with the red bean filling giving you a burst of sweetness. And CAUTION!!! – the red bean is extremely HOT inside.
And don’t forget, #LifesDelicious, so enjoy it!
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Ingredients
- 75 g all-purpose flour
- 35 g sweet rice flour (mochiko)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 egg
- 1 Tbsp sugar
- 135 ml milk whole or low fat, 135 ml = 1/2 cup + 1 Tbsp
- 1 tsp vegetable oil
- 1/8 tsp pinch of salt
- For filling:
- 200 g canned sweet red beans or sweet red bean paste 7 oz can
- 1 Tbsp melted butter or 1 Tbsp veg. oil (for the pan)
Instructions
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Mix all dry ingredients together.
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Whisk egg and milk separately in a bowl.
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Mix dry ingredients and wet altogether.
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Heat the bungeoppang pan (closed) on medium heat on both sides until water sizzles on both sides. (about 1 min on each side)
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Open the pan and coat the inside of each fish mold (4 molds in all) with butter or oil. a pastry brush works best.
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Lower heat to low and pour batter into one side of the molds (2 fishes) only about 1/3 full. Just enough to cover the eye of the fish.
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Quickly spoon red beans into the center of the fish. About 2 tsp full is good. More or less to taste.
- Pour batter on top of the red beans to fully cover the half-fish mold.
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Close the pan and turn it over.
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Bring heat a little higher to medium-low.
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Cook on each side for 2 - 2:30 min.
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You can open it after 2 min to check the doneness. Cook more if it's not yet brown.
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When brown on both sides, transfer to a plate and let it cool for a few min.
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The red bean filling can be EXTREMELY HOT so please be careful.
And there it is!! Serve with some ice cream for a great dessert or with milk for a great snack for kids!! You can freeze any leftovers for a rainy day like today~~ :))
Notes
The red bean filling can be EXTREMELY HOT so please be careful. Break the fish in the middle and let the steam escape a little before eating. You can also use other fillings like jam, fruit preserves, custard, and chocolate.