Homemade Bungeoppang: Korean Fish-Shaped Bread Recipe

Ingredients

  • 2 cups of all-purpose flour
  • 2 tablespoons of sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 and 1/2 cups of milk
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1 cup of sweet red bean paste
  • Vegetable oil for greasing the pan

Steps and instructions

  1. In a large bowl, combine the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, egg, and vanilla extract.
  3. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
  4. Heat your bungeoppang pan over medium heat and brush with a thin layer of vegetable oil.
  5. Pour the batter into each fish-shaped mold, filling them about halfway.
  6. Add a spoonful of sweet red bean paste to the center of each mold.
  7. Cover the red bean paste with more batter until the molds are filled.
  8. Close the pan and cook for about 2 minutes on each side, or until the bungeoppang are golden brown and crispy.
  9. Remove the bungeoppang from the pan and let them cool slightly before serving.

Tools for making

  • Large bowl - For mixing the dry ingredients and wet ingredients together.
  • Whisk - To blend the milk, egg, and vanilla extract.
  • Bungeoppang pan - A fish-shaped pan used to cook the bungeoppang.
  • Brush - Used to apply a thin layer of vegetable oil to the bungeoppang pan.

Recipe variations

  • Replace the all-purpose flour with whole wheat flour for a healthier version.
  • Use almond or coconut milk as a dairy-free alternative to regular milk.
  • Add a teaspoon of matcha powder to the batter for a green tea flavor.
  • Instead of sweet red bean paste, try filling the bungeoppang with Nutella or peanut butter.
  • Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
  • Include diced fruits, such as bananas or strawberries, in the batter for a fruity twist.
  • Make a savory version by filling the bungeoppang with a mixture of cooked vegetables and cheese.
  • Replace the egg with a flaxseed or chia seed egg substitute for a vegan-friendly option.
  • Experiment with different fillings like custard, chocolate ganache, or cream cheese.

Recipe overview

Bungeoppang is a popular street food in Korea known for its unique fish-shaped appearance and delicious sweet filling. This tasty treat is made with a simple batter cooked in a special pan and stuffed with sweet red bean paste, offering a delightful contrast between the crispy exterior and the soft, sweet interior. This recipe will guide you step-by-step to make your own bungeoppang at home, filling your kitchen with the delightful aroma of warm, freshly-cooked, sweet treats. Get ready to surprise your family and friends with this Korean favorite. Enjoy the process and, most importantly, the end result!

Common questions

  1. Can I use a different type of flour? Yes, you can use alternative flours such as whole wheat flour or rice flour, but keep in mind that it may affect the texture and taste of the bungeoppang.
  2. Can I substitute the sweet red bean paste with something else? Certainly! If you don't have sweet red bean paste, you can try using Nutella, peanut butter, or even fruit preserves as a delicious filling alternative.
  3. Can I make bungeoppang without a special pan? If you don't have a bungeoppang pan, you can try using a waffle maker or even a regular frying pan. However, the traditional fish-shaped appearance may not be achieved.
  4. Can I freeze the bungeoppang? Yes, you can freeze the bungeoppang. Allow them to cool completely, place them in an airtight container or freezer bag, and store them in the freezer for up to 2 months. To reheat, simply thaw them and warm them in a toaster oven or microwave.
  5. Can I make bungeoppang without eggs? Yes, you can make a vegan version of bungeoppang by substituting the egg with a flax egg or applesauce. However, the texture and taste may be slightly different.

Serving dishes and utensils

  • Bungeoppang pan - A specialized pan with fish-shaped molds used to cook and shape the bungeoppang.
  • Whisk - Used to combine the wet ingredients and create a smooth batter.
  • Brush - Necessary for greasing the bungeoppang pan with vegetable oil.
  • Spoon - Used to add the sweet red bean paste to the bungeoppang molds.
  • Spatula - Helps in flipping and removing the bungeoppang from the pan.

Origin stories

Bungeoppang, a popular street food in Korea, is not merely a tasty treat, but a symbol of a cultural tradition. Its origins trace back to the Japanese occupation period, when similar bread, called 'taiyaki', was brought over from Japan. However, Korea made it its own by renaming it 'bungeoppang', which translates to 'carp bread', given the mould's resemblance to a carp fish. The choice of the carp was not accidental. In Korean folklore, the carp is often regarded as a symbol of prosperity and well-being because it was believed that the carp would leap through the dragon's gate and transform into a dragon. Thus, eating this sweet delight is not just a gustatory pleasure, but it also symbolically invites prosperity into one's life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.