Bungeoppang
Bungeoppang, from above
Non vegEggKorea

Bungeoppang

A fish shaped pancake stuffed with sweet red bean. Head first or tail first, choose wisely.

40 minTime
12 gProtein each
mildSpice
Carp bread2 chapters · 1 min read

Make it your way

Grandma's wayFish shaped pancakes filled with red bean paste.
The original
454kcalsame
12 gproteinsame
5 gfibresame
40minutessame

Bungeoppang.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)1⅔ cups
Sugar2½ tbsp
Baking powder1½ tsp
Salta pinch
Egg1
Milk1 cup minus 2 tbsp
Cooking oil (vegetable oil)for the batter and the mould
Sweet red bean paste1 cup sweet red bean paste

Method

5 steps
  1. 1Whisk the maida, sugar, baking powder and salt, then whisk in the egg, milk and 1 tbsp oil. Rest 15 minutes.
  2. 2Heat a bungeoppang mould on both sides over medium heat and brush with oil.
  3. 3Fill one side halfway with batter, add a spoon of red bean paste, then cover with a little more batter.
  4. 4Close the mould and cook 2 minutes a side until golden brown.
  5. 5Cool on a rack for a minute before eating.
Serve it like this

Serve warm in a paper bag or on a plate in a row of little fish. Best eaten within minutes, with milk or barley tea.

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Make it a meal

What goes with Bungeoppang: a bread or rice, a side, something to drink and something sweet.

On the side Kkaennip jeon40 min
On the side Korean corn cheese15 min
To drink Dalgona coffee10 min
To drink Misutgaru latte5 min
Something sweet Hotteok90 min
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