Fish-shaped bread(Bungeoppang) with sweet red bean filling
Fish-shaped bread filled with sweet red beans is the most popular street food in Korea.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 75 g all purpose flour
- 35 g sweet rice flour ((mochiko))
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 egg
- 1 Tbsp sugar
- 135 ml milk (whole or low fat, 135 ml = 1/2 cup + 1 Tbsp)
- 1 tsp vegetable oil
- 1/8 tsp pinch of salt
- 200 g canned sweet red beans or sweet red bean paste (7 oz can)
- 1 Tbsp melted butter or 1 Tbsp veg. oil ((for the pan))
Instructions
- 1
Mix all dry ingredients together.
- 2
Whisk egg and milk separately in a bowl.
- 3
Mix dry ingredients and wet altogether.
- 4
Heat the bungeoppang pan (closed) on medium heat on both sides until water sizzles on both sides. (about 1 min on each side)
- 5
Open the pan and coat inside of each fish mold (4 molds in all) with butter or oil. pastry brush works best.
- 6
Lower heat to low and pour batter into one side of the molds (2 fishes) only about 1/3 full. Just enough to cover the eye of the fish. :)
- 7
Quickly spoon red beans into the center of the fish. About 2 tsp full is good. More or less to taste.
- 8
Pour batter on top of the read beans to fully cover the half fish mold.
- 9
Close the pan and turn over.
- 10
Bring heat a little higher to medium-low.
- 11
Cook on each side for 2 - 2:30 min.
- 12
You can open after 2 min to check the doneness. Cook more if it's not yet brown.
- 13
When brown on both sides, transfer to a plate and let it cool for few min.
- 14
The red bean filling can be EXTREMELY HOT so please be careful.