Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Bungeoppang (Fish-Shaped Red-Bean Cake)
A crisp, fish-shaped waffle cake with a warm sweet red-bean heart — pressed to order in cast-iron molds at Korea's winter street carts.
Source
Recipe by Korean street stalls · 🏠 Home cook
Korean street food / 한국 길거리 음식 — A fish-shaped cake filled with sweet red-bean paste, adapted in the 1930s from the Japanese taiyaki and long since made thoroughly Korean. It is an icon of Korean winter street food, sold hot from carts by the bagful.
Watch it being made · 3 videos
⏱ 45 min🍽 6 servings🔥 180 kcal🇰🇷 South Korea
Vegetarian
Steps
Whisk the flour, baking powder, sugar and salt, then beat in the egg and milk to a smooth, pourable batter.
Heat a fish-shaped mold over medium, brush both plates lightly with oil, and half-fill the bottom cavities with batter.
Spoon a line of red-bean paste down the center of each, then cover with a little more batter to enclose it.
💡 Keep the paste to the middle so a clean seam of cake seals the fish all the way around.
Close the mold, wipe off any batter squeezing out of the seam, and cook, flipping every minute or so.
Turn until both sides are crisp and golden, 6–8 minutes total; cool a minute so the shell crisps before eating.
💡 Tips
- Keep the heat medium and flip often — bungeoppang scorches quickly on a hot plate.
- Swap the paste for sweet custard or a slab of mozzarella for the popular modern fillings.
- Use plant milk and skip the egg for a fully vegan batter.
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