Bungeoppang is a beloved Korean winter street snack that brings back nostalgic memories for many. These fish-shaped pastries are crispy on the outside, soft and fluffy on the inside, traditionally filled with sweetened red bean paste. However, they can be customized with a variety of fillings such as Nutella, custard, or even savory options like cheese. They’re fun to make and perfect for both kids and adults alike!
Making bungeoppang at home is surprisingly easy. With just a few basic ingredients and a special fish-shaped pan, you can enjoy these delicious pastries right in your own kitchen. The process is quick, and the result is a comforting snack that will fill your home with a wonderful aroma.
Ingredients for the Batter
1 cup (125g / 4.4 ounces) plain flour or cake flour, 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
Filling Options (Use About 1 Tbsp of Filling Per Fish)
Sweetened red bean paste
Custard
Chocolate
Nutella
Cheese
Other
1 Tbsp melted butter or cooking oil for cooking
How to Make Bungeoppang
Prepare the Batter: Combine all of the batter ingredients in a medium-sized bowl. Mix well until the batter is smooth. Once mixed, transfer it into a jug with a spout for easy pouring.
Preheat the Pan: Heat a bungeoppang pan over medium-low heat. Lightly grease it by brushing with melted butter or cooking oil.
Assemble the Pastry: Pour the batter into the bungeoppang pan, filling about half of the fish-shaped mold. Add a tablespoon of your chosen filling in the center. Then, cover the filling with more batter, ensuring the mold is completely filled.
Cook the Pastry: Close the bungeoppang pan and quickly flip it over. Cook both sides for about 2 minutes or until the pastries turn golden brown. Be sure to cook each side evenly for a crispy result.
Cool and Serve: Once done, carefully remove the bungeoppang from the pan and let them cool for a minute or two on a wire rack before serving.
Serving and Timing
This recipe makes about 6 to 7 fish-shaped pastries and takes approximately 10 minutes to prepare and 15 minutes to cook. In less than 30 minutes, you’ll have a warm batch of these delicious treats ready to enjoy!
Variations
Bungeoppang is incredibly versatile, and you can play around with different fillings. The classic red bean paste is delicious, but I also love to get creative. Nutella, chocolate, or custard make for indulgent, sweet fillings, while savory options like cheese can be just as satisfying. You can also experiment with other fillings such as fruit preserves or sweetened pumpkin. Additionally, you can alter the texture of the batter by mixing in some sweet rice flour for a mochi-like consistency.
Storage and Reheating
If you happen to have any leftover bungeoppang (which is rare!), store them in an airtight container in the fridge for up to 2 days. To reheat, place them in an oven or air fryer at 180°C (350°F) for 5-7 minutes to crisp them up again. Avoid using the microwave as it can make the pastries soggy.
FAQs
Can I Make Bungeoppang Without a Fish-Shaped Pan? If you don’t have a bungeoppang pan, you can use a waffle maker, sandwich press, or even a pie maker. While these won’t create the iconic fish shape, the pastries will still taste great.
Can I Make the Batter Ahead of Time? Yes, you can prepare the batter the night before and store it in the fridge. Just be sure to give it a good stir before using it the next day. The batter is best used within 24 hours.
Can I Substitute Castor Sugar? If you don’t have castor sugar, you can make your own by processing granulated sugar in a food processor, blender, or coffee grinder until it reaches a fine texture, just shy of powdered sugar.
Can I Make This Gluten-Free? While I haven’t personally tried it, you can experiment with gluten-free all-purpose flour. The texture may differ slightly, but it should work well.
What Makes the Batter Crispy? For a crispier texture, use cake flour instead of plain flour. Additionally, preheating the pan properly and lightly greasing it will help you achieve a golden, crispy exterior.
Conclusion
Bungeoppang is a simple yet delightful snack that can be enjoyed by everyone. Whether you stick with the traditional red bean paste filling or explore other sweet and savory options, this fish-shaped pastry will always be a crowd-pleaser. Making it at home is easy, and the result is a warm, comforting treat perfect for any occasion. Once you try this recipe, it will likely become a regular in your snack rotation!
Bungeoppang (Korean Fish-Shaped Pastry) is a crispy, golden street snack filled with sweet or savory fillings like red bean paste, custard, or Nutella. A nostalgic Korean favorite, this delightful treat is quick to make at home with a fish-shaped mold, delivering the perfect balance of fluffy interior and crunchy exterior in every bite.
Ingredients
For the Batter:
1 cup (125g) plain flour or cake flour, sifted
2 tsp baking powder, sifted
¼ tsp fine sea salt
175 ml milk or water
3 Tbsp caster sugar
1 Tbsp melted butter
1 egg
For the Filling (about 1 Tbsp per pastry):
Sweetened red bean paste
Custard
Chocolate or Nutella
Cheese or other savory options
Other:
1 Tbsp melted butter or cooking oil for greasing the pan
Instructions
Prepare the Batter: In a medium bowl, whisk together flour, baking powder, and salt. Add milk (or water), sugar, melted butter, and egg. Stir until smooth and lump-free. Transfer to a jug for easy pouring.
Preheat the Pan: Heat a bungeoppang pan over medium-low heat and lightly grease it with melted butter or oil using a brush.
Assemble: Pour batter into the fish molds, filling them halfway. Add about 1 tablespoon of your chosen filling in the center, then pour more batter to cover the filling completely.
Cook: Close the pan and cook for about 2 minutes per side, flipping halfway through, until both sides are golden brown and crisp.
Cool and Serve: Carefully remove the pastries from the mold and let cool on a wire rack for 1–2 minutes. Serve warm.
Notes
Using cake flour yields a lighter, crispier texture.
Ensure the pan is preheated properly for even browning.
Mix in 1–2 Tbsp of sweet rice flour to the batter for a chewier bite.
Experiment with fillings like jam, pumpkin puree, or cream cheese for creative twists.
