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.

Course Dessert, Snack

Cuisine Japanese, Korean

Diet Low Fat

Keyword bungeoppang, fish shaped bread, Korean fish shaped pastry, korean street food, taiyaki, taiyaki mold

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 345

Author Holly Ford

Equipment

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

Ingredients

1 1/2 cup (150 g) cake flour
1/4 cup (40 g) sweet rice flour
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.

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.

Video

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.

Nutrition