Korea

Bungeoppang

Name: Bungeoppang
Total time: 40 min
Yield: 6 pieces
Cuisine: Korea
Ingredients: 150 g Wheat flour; 200 ml Milk; 200 g Sweet red bean paste; 1 piece Egg; some of each Baking powder & sugar; some Butter (for the mould)

Fish-shaped pastry with red bean

Bungeoppang, "carp bread", is a Korean winter street food shaped like a fish and filled with sweet red bean paste.

It is closely related to Japanese taiyaki, which came to Korea in the colonial era and grew its own tradition there.

Servings6 pieces

Time40 min

LevelMedium

Ingredients

Wheat flour150 g
Milk200 ml
Sweet red bean paste200 g
Egg1 piece
Baking powder & sugarsome of each
Butter (for the mould)some

★ = available authentic in the Asia Boutique

Preparation

Whisk flour, milk, egg, sugar and baking powder into a batter.
Heat the fish mould and grease it.
Add some batter, place red bean paste on top.
Cover with batter and close the mould.
Bake golden on both sides, serve warm.

Make it original

Red bean paste for bungeoppang is in the Asia Boutique.

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