Bungeoppang (Fish-shaped bread with red bean filling)

Bungeoppang, a must have street snack in Korea especially during cold winter.  It's like one type of pancake/waffle (It's also similar to Japanese Taiyaki) with red bean paste filling in fish (crucian carp) shape.  The hot sweet red bean filling warms up our tummies which is why we love to have this during winter.

There are many different recipes nowadays with some modification done to the ingredients.  I was told that by adding butter and milk in the recipes are the modified version where you get fluffier and buttery milky bread smell compare to the authentic recipe where water is used instead.

I had tried both recipes and my husband likes the modified version where I actually adapted from a waffle recipe >.< 

Today, I will share both recipes... hope you will like them too!!  ^^

 

 

 

Recipe 1: Serving size: 6 bungeoppang

Ingredients:
3/4 cup all purpose flour
1/4 cup glutinous rice flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp sugar
1 small size egg
1 cup water
Pinch of salt
Red bean paste
Some oil for coating the pan

1.  Combine all purpose flour, glutinous rice flour, baking soda, baking powder, sugar and salt in a bowl. Add egg and water.  Mix well.
2.  Sieve the mixture through a strainer to get a silky batter without any lumps.
3.  Heat up bungeoppang pan.
4.  Turn the heat to low, open the pan and oil the pan.
5.  Pour the batter into one side of the fish mold until it’s ⅓ full  (Use a cup with pour spout will ease the pouring with less mess).
6.  Add 1 tablespoon of red bean paste to the center, and then gently fill up the rest of the fish mold to totally cover the red beans.
7.  Close the pan and cook for about 3 minutes.
8.  Flip the pan and cook (the other side of the pan) for another 3 minutes.
9.  Open the pan and check if the bungeoppang is cook.
10.  Continue to flip/check every 30 seconds until the bungeoppang is crispy golden brown.
11.  Take out from the pan, cool down on cooling rack and serve immediately.

Recipe 2: Serving size: 6-8 bungeoppang
(Adapted from www.msmummylicious.asia - Bayers Belgian Waffle Maker's Manual)

Ingredients:
3/4 cup all-purpose flour
1/4 cup cornstarch
2 tsp baking powder
Pinch of baking soda
1/2 tsp salt
2 eggs, separated egg white and egg yolk
1 Tbsp castor sugar
200ml milk
1/2 tsp vanilla extract
50g unsalted butter (melted)

1.  Sift all-purpose flour, cornstarch, baking powder and baking soda in a bowl. Add in salt and set aside.
2. Whisk egg yolks, milk and vanilla extract till combined in another bowl. Add the flour mixture in and stir well.  Sieve the mixture through a strainer to get a silky batter without lumps.  Stir in melted butter.
3. Whisk egg whites until soft peak (I used stand mixer). Gradually add in sugar and continue to beat until stiff peak. Fold in the egg whites to the batter (step 2) until combined.
4. Heat up bungeoppang pan.
5.  Turn the heat to low, open the pan and oil it.
6.  Pour the batter into one side of the fish mold until it's 1/3 full.  Add 1 tablespoon of red bean paste to the center, and then gently fill up the rest of the fish mold to totally cover the red beans.
7.  Close the pan and cook for about 3 minutes.
8.  Flip the pan and cook (the other side of the pan) for another 3 minutes.
9.  Open the pan and check if the bungeoppang is cook.
10.  Continue to flip/check every 30 seconds until the bungeoppang is crispy golden brown.
11.  Take out from the pan, cool down on cooling rack and serve immediately.

**I had some left-over bungeoppang and kept in fridge, reheated the next day in oven (180 degree celcious, 6~8 minutes) and it still taste yummy and crispy on the outside! Have a try~ :)