Quick Bungeoppang using Ready-Made Crescent Dough
Bungeoppang is a fish-shaped bread that’s filled with sweet fillings like sweet red bean paste and is sold as snacks in the streets of Seoul. Using the ready-made crescent dough allows you to make it in just 10 minutes while still yielding yummy results.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 crescent dough sheet ((I used Pillsbury))
- 3/4 cup sweet red bean paste ((anko))
Instructions
- 1
Unwrap the crescent dough sheet on the cutting board. Stretch it out a little to make it more even throughout.
- 2
Cut the dough into 8 pieces with a knife – like so.
- 3
Place a piece of dough into the fish shape mold. Press the mold with your fingers to fill in the shape while making sure there are no air bubbles underneath the dough.
- 4
Fill all 8 fish bread molds with dough pieces.
- 5
On one side of the mold, fill with sweet red bean paste dough. I usually add about 3 Tbs of sweet red bean paste but adjust to your taste.
- 6
Close up the Bungeoppang/Taiyaki pan and take the mold to your stove top. Turn on stove to medium-low (between medium and low) and cook for about 2 minutes to 2:30 minutes. Open the pan after 2 min or so to check the doneness. Leave it until it becomes nice and brown.
- 7
Turn the pan over and cook another 2 minutes or so until it is also done on that side too like above.
- 8
And that’s it!! You will have an incredible snack or dessert that’s wonderfully crispy on the outside and a yummy sweet and soft filling on the inside! SERVE when it’s still warm!!