How To Make Korean Fish-Shaped Pastry (Bungeoppang)
If you’re feeling adventurous with your pastry, then this bungeoppang is a must-try. This fish-shaped treat is a popular Korean street food dessert.
Prep:
10 mins
Cook:
15 mins
Total:
25 mins
Ingredients
For Batter
- 1 cup plain flour, or cake flour (125 g / 4.4 ounces), sifted
- 2 tsp baking powder, sifted
- 1⁄4 tsp fine sea salt
- 175 ml milk, or water
- 3 tbsp castor sugar
- 1 tbsp melted butter
- 1 egg
For Filling Options (Use about 1 tbsp. of filling per fish):
- sweetened red bean paste
- custard
- chocolate
- nutella
- ham and cheese, (for savoury type fillings)
Others
- 1 tbsp. melted butter, or cooking oil for cooking
Instructions
- Combine all batter ingredients in a medium sized bowl. Mix them well. Transfer the mixture into a jug that has a spout for easy pouring.
- Preheat a bungeoppang pan over medium low heat. Quickly brush the pan with some melted butter or cooking oil.
- Pour the batter mixture onto the bungeoppang pan. Only cover about 50% of the pan. Add your choice of filling then add more batter mixture on top to cover the fish mould. Close the pan and turn it over quickly.
- Cook both sides of the pan until the fish pastry turns golden brown (about 2 mins each side). Remove the fish pastry from the pan and cool down on the rack briefly. Serve.
Recipe Notes
*1 Tbsp = 15 ml, 1 Cup = 250 ml
Nutrition
- Sugar: 6g
- :
- Calcium: 106mg
- Calories: 139kcal
- Carbohydrates: 20g
- Cholesterol: 26mg
- Fat: 5g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Potassium: 64mg
- Protein: 3g
- Saturated Fat: 1g
- Sodium: 4831mg
- Trans Fat: 1g
- Vitamin A: 222IU
- Vitamin C: 1mg
Want to share your experience making Korean Fish-Shaped Pastry (Bungeoppang) or discuss the recipe with other baking enthusiasts? Join the conversation in the Baking and Desserts forum section.
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