Korean Chocolate Custard Bungeoppang
Quick answer
Choco-custard bungeoppang is a variation of Korean fish-shaped bread made with cocoa powder worked into the batter and filled with chocolate custard cream.
What makes this special
- Cocoa-infused wheat batter and chocolate custard offer a darker version of the fish-shaped pastry.
- Cocoa powder in the batter gives a darker shell and bitter chocolate aroma
- Warm choco custard flows out like cream on the first bite
Key ingredients
Core cooking flow
- 1 Add 220g all-purpose flour, 20g cocoa powder, 3 tbsp sugar, and 1 tsp baking powder to a bowl.
- 2 In a separate bowl, whisk 260ml milk with 1 egg until blended.
- 3 Preheat the fish-shaped mold over medium heat for 2 to 3 minutes.
Choco-custard bungeoppang is a variation of Korean fish-shaped bread made with cocoa powder worked into the batter and filled with chocolate custard cream. The cocoa gives the shell a darker brown color than the classic red-bean version and produces a bitter chocolate aroma as it bakes in the cast-iron mold. The chocolate custard inside flows out like cream when bitten while still warm, delivering a rich, concentrated sweetness that contrasts with the faint bitterness of the cocoa shell. The mold must reach full temperature before pouring the batter to ensure a properly crisp shell, and the custard filling should be spooned into the center in small amounts to prevent leaking at the seam. With both the batter and filling built on chocolate, the finished pastry stacks layers of deep sweetness and mild bitterness that differ noticeably from the earthier flavor of the traditional red-bean filling.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Add 220g all-purpose flour, 20g cocoa powder, 3 tbsp sugar, and 1 tsp baking powder to a bowl.
Whisk for at least 30 seconds, breaking up cocoa clumps so the batter color and rise stay even.
- 2Prep
In a separate bowl, whisk 260ml milk with 1 egg until blended.
Pour it into the dry mix gradually, whisking between additions, then stop once no dry flour remains and rest the batter for 10 minutes.
- 3Control
Preheat the fish-shaped mold over medium heat for 2 to 3 minutes.
Brush on 1 tbsp cooking oil in a thin layer, and start filling only when the surface looks glossy and a faint smoke appears.
- 4Control
Pour batter into each cavity until it is about 70 percent full.
Divide the 200g chocolate custard into small centered portions, keeping it away from the rim, then cover with more batter to seal the filling.
- 5Control
Close the mold and cook over medium heat for 3 to 4 minutes, then flip the mold.
Cook the second side for another 3 to 4 minutes, lowering the heat slightly if custard starts leaking at the edges.
- 6Step
Insert a skewer into the shell area, avoiding the custard center.
Remove the pastries when no raw batter sticks and the shell is deep chocolate brown, then cool for 1 to 2 minutes before serving.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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