Bungeoppang Recipe 붕어빵

What is Bungeoppang?

Bungeoppang is a Korean pastry that is shaped like a fish and filled with sweet red bean paste. It is made by pouring a batter, typically made of wheat flour, eggs, and milk, into a fish-shaped mold and then filling it with the red bean paste. The pastry is then cooked until it is crispy and golden brown on the outside and the red bean paste is warm and soft on the inside. Bungeoppang is often sold by street vendors and is a popular snack or dessert in Korea.

Bungeoppang has a sweet and slightly savory flavor, with a crispy and tender texture. The red bean paste filling is smooth and slightly sweet, and pairs well with the crisp and slightly chewy pastry. Bungeoppang is a tasty snack or dessert that is enjoyed by people of all ages in Korea. Whether you’re looking for a sweet treat or to try something new, bungeoppang is a great choice.

How To Make Bungeoppang

Ingredients

• 1 cup sweet red bean paste
• 1 cup all-purpose flour
• 1 cup water
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract vegetable oil, for frying

Instructions

1. In a medium bowl, whisk together the flour, water, sugar, baking powder, and vanilla extract to form a smooth batter.
2. Heat a large pan over medium heat and add enough vegetable oil to fully coat the bottom of the pan.
3. Pour the batter into a bungeoppang mold and place the mold in the pan.
4. Drop a spoonful of sweet red bean paste into the center of the batter in the mold.
5. Cover the pan and cook the pastry for 3-4 minutes, or until the bottom is golden brown.
6. Carefully flip the bungeoppang mold and cook for an additional 2-3 minutes, or until the other side is golden brown.
7. Remove the bungeoppang from the mold and let it cool for a few minutes before serving.

Hooking The Perfect Bungeoppang

There are a few key characteristics that make for a good bungeoppang. The pastry should be crispy and golden brown on the outside, with a slightly chewy texture. The red bean paste filling should be smooth and slightly sweet, with a soft and creamy texture. The overall flavor of the pastry should be balanced, with a combination of sweet and savory flavors.

In addition to the flavor and texture of the bungeoppang, the presentation of the dish is also important. A good bungeoppang should be attractively presented, with the pastry shaped into a pleasing fish shape and the red bean paste filling visible through a window in the pastry. The dessert should be served fresh and hot.