🇰🇷 South Korea · Dessert
Bungeoppang (Korean Fish-Shaped Pastry)
By eatmundo · July 9, 2026
Bungeoppang are charming fish-shaped pastries, a beloved Korean street snack, often compared to Japanese taiyaki. These golden, slightly crispy cakes have a soft, fluffy interior typically filled with sweet red bean paste, offering a comforting bite of nostalgia.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, whisk together 200g all-purpose flour, 2 tsp baking powder, 3 tbsp sugar, and 1/2 tsp salt until well combined. Ensuring no lumps will lead to a smoother batter.
- 2
In a separate bowl, whisk 1 large egg, then add 200ml milk and 2 tbsp vegetable oil. Mix until just combined. Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth. Be careful not to overmix, as this can make the pastries tough. Let the batter rest for 10-15 minutes.
- 3
Heat your bungeoppang mold (fish-shaped waffle maker) over medium-low heat. Brush the insides of the mold lightly with vegetable oil using a pastry brush. A properly preheated mold ensures even cooking and a golden crust.
- 4
Pour about 1-2 tablespoons of batter into each fish cavity, just enough to cover the bottom half. The batter should sizzle lightly upon contact. Distribute it evenly across the bottom of the mold.
- 5
Place about 1-1.5 tablespoons of sweet red bean paste along the center of one side of each fish mold. You can shape the paste into a log for easier placement.
- 6
Quickly pour another 1-2 tablespoons of batter over the red bean paste, ensuring it covers the filling completely and connects with the batter on the other side. Close the mold immediately.
- 7
Cook for 3-5 minutes, flipping the mold halfway through, until the bungeoppang are golden brown and cooked through. The cooking time might vary slightly depending on your mold and heat source. Look for a uniform golden color and a firm texture.
- 8
Carefully open the mold and remove the bungeoppang. They should pop out easily if the mold was properly oiled. Serve immediately while still warm and slightly crispy for the best experience.
Frequently Asked Questions
What if I don't have a specific bungeoppang mold?+
While a specialized mold gives the iconic fish shape, you can use a regular waffle iron to make similar sweet pancakes, or even a small takoyaki pan for spherical versions, though they won't be bungeoppang.
How do I get the bungeoppang to be crispy on the outside and soft on the inside?+
The key is the right cooking temperature (medium-low heat) and sufficient oiling of the mold. Cooking for long enough without burning allows the exterior to crisp, while the moisture in the batter keeps the inside soft.
Can I use other fillings besides sweet red bean paste?+
Absolutely! While red bean paste is traditional, popular variations include custard cream, chocolate, sweet potato paste, or even savory options like japchae. Feel free to experiment with your favorite fillings.
How do I know when the bungeoppang are fully cooked?+
They are typically done when they achieve a rich, golden-brown color on both sides and feel firm to the touch. The steam escaping from the mold also slows down, indicating the moisture has cooked out.
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