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Bungeo-ppang (Korean Fish-Shaped Bread)

Korean · Dessert

A classic Korean street food featuring a crispy, golden-brown fish-shaped pastry filled with sweet and smooth red bean paste.

IntermediateVegetarianNut free
The EZdish collectionAI-created recipe
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Bungeo-ppang (Korean Fish-Shaped Bread) — recipe cover
35 minA little patience, a lot of flavor
Prep time15 min
Cook time20 min
Servings4 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

5 steps. Take it one step at a time.

  1. Whisk together the flour, rice flour, sugar, salt, and baking powder

    In a large mixing bowl, whisk together the flour, rice flour, sugar, salt, and baking powder.

  2. Add the milk and egg

    Add the milk and egg to the dry ingredients. Whisk until the batter is smooth. For a finer texture, pour the batter through a mesh strainer into a pitcher.

  3. Preheat the fish-shaped mold

    Preheat the fish-shaped mold over medium-low heat. Lightly brush both sides of the mold with vegetable oil.

  4. Pour the batter into one side of the mold, filling it about halfway

    Pour the batter into one side of the mold, filling it about halfway. Place a tablespoon of red bean paste in the center of each fish shape, then pour more batter over it to cover the paste and fill the mold.

  5. Close the mold and immediately flip it

    Close the mold and immediately flip it over. Cook for about 2 to 3 minutes on each side, flipping every minute to ensure even browning. Cook until golden brown and crispy.

    6 min

A little kitchen wisdom

Using rice flour in the batter is the secret to getting that signature crispy exterior. If you don't have a bungeo-ppang mold, a waffle maker can work, though the shape will be different.

What you'll need

Bungeo-ppang mold (or fish-shaped waffle iron)WhiskMixing bowlStovetopPastry brush
Keep the good going

For now. And for later.

Make it ahead

The batter can be made 24 hours in advance and stored in the fridge. The pastries are best enjoyed fresh.

Store & enjoy

Store in an airtight container. To regain crispiness, reheat in an oven at 350°F (177°C) or an air fryer for 3-5 minutes. Avoid microwaving as it makes the bread soggy.

Allergens

Contains wheat, gluten, milk, eggs.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Bungeo-ppang (Korean Fish-Shaped Bread)
Step 1 of 5

Whisk together the flour, rice flour, sugar, salt, and baking powder

In a large mixing bowl, whisk together the flour, rice flour, sugar, salt, and baking powder.