Korean Fish-Shaped Pastry (Bungeoppang) Recipe

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Stephanie Modified: May 12, 2022
Korean Fish-Shaped Pastry (Bungeoppang) Recipe

 

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
Serves:

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

  1. 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.
  2. Preheat a bungeoppang pan over medium low heat. Quickly brush the pan with some melted butter or cooking oil.
  3. 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.
  4. 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
Nutrition Disclaimer
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