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Korean

Bungeoppang

Bungeoppang are crisp, fish-shaped Korean pastries filled with sweet red bean paste, a familiar winter street snack served hot from the pan. The thin batter cooks to a lightly golden shell around the soft danpat filling.

Bungeoppang — Korean — ChefSnap
15 minsPrep
20 minsCook
4Serves
MediumDifficulty
420 kcal per serving9g protein 82g carbs 7g fat

Ingredients

Method

  1. Whisk the all-purpose flour, sweet rice flour, baking powder, salt, and sugar together in a mixing bowl.
  2. In a separate bowl, whisk the egg, milk, water, and 1 tablespoon oil or melted butter until smooth.
  3. Pour the wet mixture into the dry ingredients and whisk just until no dry flour remains; the batter should be pourable, like thin pancake batter.
  4. Rest the batter at room temperature for 10 minutes while heating a bungeoppang mold over medium-low heat.
  5. Lightly brush both sides of the hot fish-shaped mold with oil.
  6. Spoon or pour a thin layer of batter into each fish cavity, filling about one-third of the depth.
  7. Place 1 to 2 tablespoons of sweet red bean paste lengthwise in the center of each fish, keeping it away from the edges.
  8. Cover the filling with a little more batter so the mold is nearly filled but not overflowing.
  9. Close the mold and cook for 2 to 3 minutes on one side, then flip and cook for another 2 to 3 minutes, until evenly golden and crisp.
  10. Open the mold carefully; if the pastry is pale, close and cook for 1 minute more on each side.
  11. Transfer the bungeoppang to a wire rack for 1 minute so the shell stays crisp, then serve warm.
  12. Repeat with the remaining batter and red bean paste, brushing the mold lightly with oil as needed.

Common questions

Can I substitute the sweet red bean paste with something else?

Yes. Thick chestnut paste, Nutella, custard, or a firm fruit jam work, but keep fillings thick so they do not leak. Avoid watery fillings. Use about 1 to 2 tablespoons per fish and center it away from the edges.

How long should I cook bungeoppang in the mold?

Cook over medium-low heat for about 2 to 3 minutes on the first side, then flip and cook another 2 to 3 minutes until deeply golden and crisp. If the mold is heavy, lower the heat to prevent scorching.

What are the most common mistakes when making the batter?

Overmixing makes the cake tough, and adding too much liquid makes it runny and hard to control. Mix just until no dry flour remains, then rest the batter 10 minutes. It should look like thin pancake batter, not dough.

How do I store leftover bungeoppang?

Cool completely, then store in an airtight container at room temperature for 1 day or refrigerate up to 3 days. Reheat in a toaster oven or skillet to restore crispness. Microwaving works, but the exterior will soften.

What is the best way to serve bungeoppang?

Serve warm, right after cooking, when the shell is crisp and the filling is soft. It pairs well with tea or coffee. If reheating, use a toaster oven or dry skillet for a few minutes to bring back the texture.