Korea

Bungeoppang

Name: Bungeoppang
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 2/3 cups maida (all-purpose flour, plain flour); 2 1/2 tbsp sugar; 1 1/2 tsp baking powder; a pinch salt; 1 egg; 1 cup minus 2 tbsp milk; Cooking oil (vegetable oil), for the batter and the mould; 1 cup sweet red bean paste sweet red bean paste

A fish shaped pancake stuffed with sweet red bean. Head first or tail first, choose wisely.

40 minTime

12 gProtein each

mildSpice

Carp bread2 chapters · 1 min read

Make it your way

Grandma's wayFish shaped pancakes filled with red bean paste.

The original

454kcalsame

12 gproteinsame

5 gfibresame

40minutessame

Bungeoppang.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1⅔ cups

Sugar2½ tbsp

Baking powder1½ tsp

Salta pinch

Egg1

Milk1 cup minus 2 tbsp

Cooking oil (vegetable oil)for the batter and the mould

Sweet red bean paste1 cup sweet red bean paste

Method

5 steps

1Whisk the maida, sugar, baking powder and salt, then whisk in the egg, milk and 1 tbsp oil. Rest 15 minutes.
2Heat a bungeoppang mould on both sides over medium heat and brush with oil.
3Fill one side halfway with batter, add a spoon of red bean paste, then cover with a little more batter.
4Close the mould and cook 2 minutes a side until golden brown.
5Cool on a rack for a minute before eating.

Serve it like this

Serve warm in a paper bag or on a plate in a row of little fish. Best eaten within minutes, with milk or barley tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bungeoppang

Make it your way

Ingredients

Method

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