Ingredients

  • 6 pieces per flavour
  • Traditional Red Bean Bungeoppang

    batter:

    150 g all-purpose flour

  • 2 tbsp fine white sugar

  • ½ tsp baking soda

  • ½ tsp salt

  • 170 ml water

     

  • filling:

    250 g cooked/canned adzuki beans

  • 2 tsp fine white sugar

  • 2 tsp water

  • 1 drop vanilla essence

     

  • Purple Sweet Potato Bungeoppang

    batter:

    2 tbsp purple sweet potato (steamed & mashed)

  • 140 g all-purpose flour

  • 2 tbsp fine white sugar

  • ½ tsp baking soda

  • ½ tsp salt

  • 160 ml water

     

  • filling:

    4 tbsp yellow sweet potato (steamed and mashed through a fine sieve)

  • 3 tbsp cooked/tinned white butter beans (mashed through a fine sieve)

  • 1 tsp fine white sugar

  • 2 tsp water

  • 1 tbsp vegetable oil (for brushing mould)

Bungeoppang 2 Ways (Korean Carp Bread)
Recipe Courtesy of
Asian Food Network

Bungeoppang 2 Ways (Korean Carp Bread)

If you’ve seen hit Korean drama Legend of the Blue Sea, you’ll know Bungeoppang - a deep-fried fish-shaped snack commonly stuffed with sweet red bean filling. Despite its appearance, there - as BTS leader RM once said - “ain’t no fish inside”. This pastry is a well-loved winter street food in South Korea and can be found in many different flavors at street stalls across the country. While it is similar to Japan’s Taiyaki, the main difference is that the batter used in Bungeoppang usually doesn’t require eggs. Enjoy two versions of this delightful snack with this quick and easy recipe - the Traditional Bungeoppang made with plain batter and red bean filling and the Purple Sweet Potato Bunggeopang made with sweet potato batter and sweet potato filling.
  • Easy
  • 30 min
  • 15 min
  • 15 min
  • 5 steps
  • 19 Ingredients
  • Easy
  • 5 steps
  • 19 Ingredients
  • 30 min
  • 15 min
  • 15 min

Instructions

  1. Traditional Red Bean Bungeoppang: Make the Adzuki Bean Paste filling

    • Pass the beans through a fine sieve, discarding skins and solids.
    • Add the smooth bean paste to a small saucepan with water, sugar and vanilla essence.
    • Heat over low heat until the paste has thickened and is shiny. 2-3 mins. 
    • Take off heat and reserve.

    | You may also make your own red bean paste from scratch, but this requires cooking dried beans in simmering water for 1.5-2 hrs till tender - then proceed with the recipe.

     Traditional Red Bean Bungeoppang: Make the Adzuki Bean Paste filling


  2. Make the bungeoppang batter

    • Mix dry ingredients in a jug with a pouring spout.
    • Whisk the wet ingredients together in a separate jug, then pour into the dry ingredients, whisking till smooth
    • Set aside


  3. Purple Sweet Potato Bungeoppang: Make the Sweet Potato Paste Filling

    • Steam sweet potato and mash it through a fine sieve
    • Mash the white butter beans through a fine sieve
    • Add the smooth bean paste and sweet potato paste to a small saucepan with water and sugar. (Adjust sweetness based on the sweetness of your sweet potato)
    • Heat over low heat until the paste has thickened and is shiny. 2-3 mins. 
    • Take off heat and reserve.


  4. Make the purple sweet potato bungeoppang batter

    • Steam and mash purple sweet potato
    • Mix dry ingredients in a jug with a pouring spout.
    • Whisk the wet ingredients together in a separate jug, then pour into the dry ingredients, whisking till smooth.
    Make the purple sweet potato bungeoppang batter


  5. Make the bungeoppang

    • Over low-medium heat on the gas stove, heat the mould and brush lightly with vegetable oil.
    • Fill 1/3 of the mould with batter, add a tablespoon of sweet potato filling, then top with remaining batter. 
    • Close the mould and immediately turn, cook for 3 minutes, then flip and cook for a further 2-3 mins on the other side before unmoulding
    Make the bungeoppang


Plate and Serve!

Serve hot!

Plate and Serve!

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Ingredients
  • 6 pieces per flavour
  • Traditional Red Bean Bungeoppang

    batter:

    150 g all-purpose flour

  • 2 tbsp fine white sugar

  • ½ tsp baking soda

  • ½ tsp salt

  • 170 ml water

     

  • filling:

    250 g cooked/canned adzuki beans

  • 2 tsp fine white sugar

  • 2 tsp water

  • 1 drop vanilla essence

     

  • Purple Sweet Potato Bungeoppang

    batter:

    2 tbsp purple sweet potato (steamed & mashed)

  • 140 g all-purpose flour

  • 2 tbsp fine white sugar

  • ½ tsp baking soda

  • ½ tsp salt

  • 160 ml water

     

  • filling:

    4 tbsp yellow sweet potato (steamed and mashed through a fine sieve)

  • 3 tbsp cooked/tinned white butter beans (mashed through a fine sieve)

  • 1 tsp fine white sugar

  • 2 tsp water

  • 1 tbsp vegetable oil (for brushing mould)

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