Fish-shaped Red Bean Pastry
Pat bungeoppang is a Korean fish-shaped pastry filled with sweet red bean paste, baked in a cast-iron mold from a batter of cake flour, baking powder, milk, egg, and melted butter. Resting the batter for ten minutes relaxes the gluten so it rises into an even, fluffy crumb, and fully preheating the mold ensures the fish-scale pattern stamps sharply onto the surface. Placing the red bean paste in a long, centered strip guarantees filling in every cross-section; off-center placement leaves hollow, bread-only bites that throw off the balance. Cooking two to three minutes per side produces a crisp, golden shell that gives way to a soft interior with hot bean paste running through the middle.
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Instructions
- 1
Whisk dry ingredients, then add milk, egg, and butter to make a smooth batter.
- 2
Rest the batter for 10 minutes to relax the gluten.
- 3
Preheat the fish mold over medium-low heat and brush lightly with oil.
- 4
Fill mold halfway with batter, add red bean paste, then cover with more batter.
- 5
Cook 2-3 minutes per side until deeply golden.
- 6
Remove from the mold, cool briefly, and serve warm.
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