Korean Fish-Shaped Bread (Sweet Red Bean Filled Wheat Waffle)

Quick answer

Total time: 35 min
Level: Medium
Servings: 8 servings
Ingredients: 5

About this dish

Bungeoppang encloses 200 g sweet red bean paste between layers of a pourable flour batter, then cooks both sides in a fully preheated fish-shaped mold.

Mix 200 g flour with 20 g sugar and 1 teaspoon baking powder first so the leavening is evenly distributed. Add 1 egg and whisk in 150 ml water gradually, breaking up every lump. The batter should be slightly thinner than pancake batter and flow slowly from a spoon. If it cannot reach the mold corners, loosen it with only a small splash of water. Set the mold over medium heat and preheat each side for 2 minutes, allowing 1 additional minute if the metal is not yet thoroughly hot. Brush or spray a thin film of oil into the tail and belly details. Fill one side about 70 percent with batter, divide the red bean paste among the belly centers, and keep the edges and tails clear to prevent overflow. Press the filling lightly into place, cover it with a thin layer of the remaining batter, and level the surface before closing the mold. Cook for 2 minutes, flip the closed mold, and cook the second side for another 2 minutes. Remove the pastry when both faces are golden, the tail feels crisp, and the shell releases cleanly from the details. The source method serves it hot from the mold.

Ingredients

servings

IngredientAmountUnit

All-purpose flour200 gg

Egg1 piecepiece

Sugar20 gg

Baking powder1 tsptsp

Sweet red bean paste200 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Mix 200 g flour, 20 g sugar, and 1 teaspoon baking powder first so the leavening spreads evenly.

Add 1 egg, then pour in 150 ml water little by little while whisking to break up lumps.
2

Step

Check the batter before heating the mold.

It should be slightly thinner than pancake batter and flow slowly from a spoon; if it is too thick, add a small splash of water so it can reach the corners.
3

Control

Set the fish-shaped mold over medium heat and preheat both sides for 2 to 3 minutes.

Brush or spray on a thin coat of oil, reaching the tail and belly details so the crisp shell releases cleanly.
4

Step

Pour batter into one side of the mold until it is about 70 percent full.

Divide the 200 g sweet red bean paste and place it in the belly center, leaving the edges and tail slightly clear to prevent overflow.
5

Control

Press the red bean paste lightly so it sits in place, then cover it with a thin layer of remaining batter.

Level the surface before closing the mold so the filling does not squeeze out at the seams.
6

Finish

Close the mold and cook over medium heat for 2 minutes, then flip and cook the other side for 2 more minutes.

Remove it when both sides are golden and the tail feels crisp; serve hot from the mold.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: A preheated iron mold creates the thin, crisp shell of this sweet red bean-filled fish pastry.
Finish cue: Remove it when both sides are golden and the tail feels crisp; serve hot from the mold.
Avoid this: Divide the 200 g sweet red bean paste and place it in the belly center, leaving the edges and tail slightly clear to prevent overflow.