Learn to make Bungeoppang in your kitchen. This Korean fish-shaped bread is a twist on the classic Japanese snack, Taiyaki. Crispy and soft pastry filled with sweet red bean filling, enjoy this must-try Asian dessert all year with this easy recipe.

Bungeoppang, Korean fish shaped taiyaki bread,  in a basket.

Winter streets in Korea come alive with the irresistible scent of Bungeoppang, a staple among Korean winter snacks. Known as Taiyaki in Japan, this iconic fish-shaped pastry transcends being merely a comfort food.

For many, it serves as one of those cherished Korean childhood snacks that evoke fond memories. Far from being just a seasonal Korean street food, making bungeoppang at home is remarkably simple.

Armed with a specialized fish-shaped mold and some pantry staples, you’re minutes away from a warm, filling delight.

Golden brown baked bungeoppang out of fish shaped mold.

What is Bungeoppang?

Often referred to as a fish shaped pastry or crucian carp bread, it is a popular Korean street food that gains special affection during the winter months. Filled with red bean paste, custard, chocolate, or cheese, this waffle-style treat caters to all tastes.

Made using a fish-shaped mold similar to a waffle iron, it’s cooked fresh on the street, offering a warm, affordable snack—often priced at 2 to 5 pieces per dollar. Perfect for chilly days!

Sweet red bean filling showing inside of Korean fish shaped bread.

Fish-Shaped Mold (Taiyaki Pan)

To make bungeoppang, you’ll need a specialized fish-shaped mold or pan. These pans are usually designed for gas stoves.

If you have an electric or induction cooktop, you might want to consider buying a portable gas stove to achieve the ideal cooking conditions for your pastries.

Where to get it? You can purchase a Taiyaki fish-shaped pan online.

Ingredients Needed for Bungeoppang

Ingredients for making bungeoppang.

Batter Ingredients

  • Cake Flour: This serves as the base for your fish-shaped pastry and provides a tender crumb.
  • Sweet Rice Flour: Adding this to the mix will give your pastry a slightly chewy texture.
  • Melted butter: Helps moisten the batter, ensuring a moist pastry with a buttery taste.
  • Milk: Adds moisture and a creamy taste to the batter.
  • Sweet Red Bean Paste: The classic filling that many people love; it’s sweet and slightly nutty.
    • Store-bought red bean paste works great for this recipe.
  • Other: Baking powder and sugar

Optional Fillings for Customization

The beauty of Bungeoppang is its versatility; you can fill these pastries with anything from sweet red bean paste, soft custard filling to savory cheese.

  • Nutella: For a hazelnut chocolate twist.
  • Vanilla Custard: Adds a creamy, luxurious texture.
  • Cheese: If you’re up for a savory version, consider adding cheese to the mix.

How to make Bungeoppang (Korean Taiyaki Bread)

1. Prepare the Batter: In a large bowl, combine cake flour, sweet rice flour, baking powder, and salt. Add milk and melted butter, stirring until smooth and thin like crepe batter. For a smoother texture, blend with a hand blender, then transfer the batter to a jug for easy pouring.

2. Preheat the Pan: Heat the Taiyaki pan on medium-low and brush oil, using a pastry brush or an oiled paper towel, evenly onto the fish molds. Keep red bean filling ready on a small spatula.

3. Fill with batter and filling: Fill the fish molds about 70% with batter. Add 1 1/2 tablespoons of red bean paste or your filling in the center. Top with more batter, close the lid, and flip the pan quickly.

4. Cook till golden crisp: Cook for 3-4 minutes, flip, and cook another 2-3 minutes until golden brown. Cool on a rack and trim any excess batter.

5. Enjoy hot: Serve this fish-shaped treat immediately for the best texture and taste. Be aware that as they cool, the texture may harden.

A hand holding a bungeoppang fish pastry.

Storing and Reheating Tips

Storage: Keep your bungeoppang fresh by storing them in an airtight container. They’ll last up to 3 days in the fridge or up to 2 months in the freezer.

Reheating: For a fresh-out-of-the-oven experience, warm them in a toaster oven until the exterior crisps up again.

Taiyaki vs. Bungeoppang

The Origin of Taiyaki

Created in 1909, Taiyaki is a fish-shaped Japanese pastry inspired by imagawayaki and designed to resemble a ‘tai,’ a symbol of prosperity in Japan. Its fillings, shapes, and textures have evolved over time, gaining popularity across Asia.

Korean Bungeoppang

Introduced in the 1930s, Bungeoppang began as a Korean take on Taiyaki but adopted a unique carp shape. A blend of Western waffles and Eastern dumplings, it’s now a beloved seasonal treat in Korea, especially during winter.

Key Differences

Fillings: Taiyaki sticks to red bean, sweet potato, and custard, while Bungeoppang includes options like chocolate, custard, and savory fillings like ham and cheese.

Texture: Taiyaki is soft and cake-like, while Bungeoppang has a crispier exterior.
Seasonality: Taiyaki is available year-round, but Bungeoppang is a winter street food favorite in Korea.

Don’t miss out on Hotteok (Korean sweet pancake) and Roasted Sweet Potatoes (gun-goguma), two more delicious Korean snacks perfect for winter!

Golden brown Korean fish shaped pastry.

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!

Bungeoppang, Korean fish shaped taiyaki bread, in a basket.

Bungeoppang (Korean Fish-Shaped Taiyaki Bread)

Bungeoppang, Korean fish-shaped bread, is a twist on the classic Japanese snack, Taiyaki. Crispy and soft pastry filled with sweet red bean filling, enjoy this must-try Asian dessert all year with this easy recipe.
4.50 from 2 ratings

Recipe Video

Ingredients

  • 1 1/2 cup (150 g) cake flour
  • 1/4 cup (40 g) sweet rice flour (chapssal-garu)
  • 1 tsp baking powder
  • 1 1/2 tbsp sugar
  • 1/4 tsp salt
  • 1 1/4 cup (300 ml) milk
  • 2 tbsp melted butter, or oil
  • 10 oz (300 g) sweet red bean paste, or other fillings of your choice. See note below.

Equipment

  • taiyaki pan https://amzn.to/3ZVMzVs

Instructions 

  • In a large mixing bowl, combine cake flour, sweet rice flour, baking powder, sugar, and salt. Add milk and melted butter, then whisk until the mixture reaches a thin consistency, similar to crepe batter. Alternatively, you can use an immersion blender for a smoother mix. Transfer the batter to a pourable jug for easy pouring later.
  • Place your fish shaped mold (Taiyaki pan) over medium-low heat. Once hot, lightly grease the fish-shaped molds with cooking oil. A pastry brush or an oiled paper towel works best to ensure even coverage without pooling oil.
  • Fill each fish-shaped mold about 70% full with the batter. Spoon approximately 1 1/2 tablespoons of red bean paste — or your chosen filling— into the center of each mold. Top off with more batter to completely cover the filling. It is okay if the batter overflows to the sides of the pan. Close the lid and immediately flip the pan.
  • Allow to sizzle for 3-4 minutes on the first side, then flip and continue for another 2-3 minutes. If the fish isn't golden brown yet, continue cooking, flipping as needed, until you achieve that perfect golden-brown hue.
  • After cooking, let them cool on a wire rack and trim away any excess batter for a polished look. Serve hot.

Notes

Bungeoppang started with sweet red bean filling but now offers trendy sweet fillings like chocolate and custard, and even savory options like ham and cheese.
Calories: 345kcal, Carbohydrates: 65g, Protein: 9g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 166mg, Potassium: 120mg, Fiber: 2g, Sugar: 21g, Vitamin A: 162IU, Calcium: 101mg, Iron: 1mg
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.