Bungeoppang is a popular Korean street food that resembles a small fish but is, in fact, a delightful pastry. Traditionally filled with sweet red bean paste, Bungeoppang is crispy on the outside and soft on the inside. This fish-shaped treat is commonly enjoyed during the winter months, offering warmth and comfort with every bite. While the classic red bean filling is most popular, various other fillings such as custard, chocolate, or even cheese have become popular.
Ingredients
To make Bungeoppang at home, you’ll need the following ingredients:
For the Batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 ½ cups water
- 1 large egg
- 2 tablespoons vegetable oil
For the Filling:
- 1 cup sweetened red bean paste (or substitute with custard, chocolate, or cheese as desired)
Preparation and Cooking Instructions
Prepare the Batter:
- In a mixing bowl, sift together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk the egg and then mix it with the water and vegetable oil.
- Gradually add the wet ingredients to the dry ingredients, stirring until you achieve a smooth, lump-free batter. Set aside.
Preheat the Bungeoppang Pan:
- Preheat a Bungeoppang pan (a fish-shaped mold) over medium heat. Lightly grease the mold with oil to prevent sticking.
Fill the Mold:
- Pour a thin layer of batter into each fish mold, covering the bottom.
- Add about 1 tablespoon of your chosen filling (red bean paste, custard, etc.) in the center of the batter.
- Pour another layer of batter over the filling, ensuring it covers the filling completely.
Cook the Bungeoppang:
- Close the mold and cook for about 2-3 minutes on each side, or until the outside turns golden brown and crispy.
- Use a skewer or chopstick to check if the inside is fully cooked. The batter should not stick to the skewer.
Serve:
- Carefully remove the Bungeoppang from the mold and let it cool slightly before serving.
- Serve warm and enjoy the crispy exterior and sweet, soft filling.
Tips
- Perfect Batter Consistency: Ensure that your batter is smooth and not too thick, as it needs to flow easily into the mold and cover the filling without leaving any gaps.
- Even Cooking: Make sure to flip the mold during cooking to achieve an evenly browned exterior on both sides.
- Experiment with Fillings: While red bean paste is traditional, feel free to experiment with other fillings like Nutella, peanut butter, or sweet potato puree.
Variations
- Cheese Bungeoppang: Replace the sweet filling with mozzarella cheese for a savory twist. The cheese melts beautifully inside the crispy pastry.
- Chocolate Bungeoppang: For a rich dessert, use chocolate ganache or chocolate chips as the filling. This variation is popular among children and chocolate lovers.
- Custard Bungeoppang: Use custard as a filling for a creamy and sweet experience. This version is lighter than the red bean filling and pairs well with the crispy batter.
Calorie Information
- Estimated Calories per Serving (1 piece): Approximately 150-200 calories, depending on the filling used.
- Breakdown:
- Batter: ~100 calories per piece
- Red Bean Filling: ~50 calories per tablespoon
- Custard/Chocolate Filling: ~50-70 calories per tablespoon
- Cheese Filling: ~70-90 calories per tablespoon
Conclusion
Bungeoppang is a versatile and delightful treat that brings the warmth of Korean street food into your home. Whether you stick with the classic red bean filling or experiment with cheese, chocolate, or custard, Bungeoppang offers a unique blend of textures and flavors that are sure to satisfy. The combination of a crispy outer shell with a soft, flavorful filling makes it an irresistible snack or dessert. With a little practice, you can master this fun and tasty pastry, sharing the joy of Bungeoppang with family and friends.
