Bungeoppang (붕어빵)

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 6 fish waffles

Country of Origin

Korea

Iconic fish-shaped waffle pastries baked in specialized iron molds, boasting a thin, crispy golden exterior and a molten interior of sweet red bean paste or creamy vanilla custard.

Presentation & How It's Eaten

Served hot in brown paper bags fresh off street grills. Eaten out of hand while hot, starting from either head or tail.

Ingredients

• 1 cup all-purpose flour

• 2 tsp baking powder

• 1 tbsp sugar

• 1/2 tsp salt

• 1 cup water or milk

• 1 egg

• 1 tbsp melted butter

• 3/4 cup sweetened red bean paste (pat)

Step-by-Step Directions

1. Make Batter: Whisk flour, baking powder, sugar, and salt in a bowl. Add water, egg, and melted butter, whisking until smooth and pourable.

2. Heat Fish Mold: Pre-heat a fish-shaped waffle mold pan (bungeoppang pan) over medium-low stove heat. Brush both sides lightly with oil or butter.

3. Pour First Layer: Pour batter into mold until 1/3 full. Place 1.5 tbsp of red bean paste in center of each fish section.

4. Cover & Seal: Pour more batter over red bean filling to cover completely. Close mold lid shut securely.

5. Cook & Flip: Cook for 2–3 minutes, then flip mold over and cook for 2–3 minutes on other side until skin turns crispy and golden brown. Serve hot.

Cooking Tips

• Don't Overfill: Leave a tiny boundary edge around fish mold so batter doesn't overflow when lid is clamped down.

Nutrition Facts

(Estimated per fish waffle)

• Calories: ~190 kcal

• Total Fat: 3.5g

• Saturated Fat: 1.5g

• Cholesterol: 35mg

• Sodium: ~220mg

• Total Carbohydrates: 34g

• Dietary Fiber: 2g

• Sugars: 12g

• Protein: 5g