Средний

Bungeoppang (Fish-Shaped Red-Bean Cake)

Name: Bungeoppang (Fish-Shaped Red-Bean Cake)
Total time: 45 min
Yield: 6
Cuisine: Korean
Ingredients: 120 g Plain flour; 1 tsp Baking powder; 3 tbsp / 1 pinch Sugar and a pinch of salt; 1 Egg; 180 ml Milk (or plant milk); 140 g Sweet red-bean paste (pat-so); as needed Neutral oil, for the molds

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.

Источник

Автор рецепта Korean street stalls · 🏠 Домашняя кухня

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.

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Beyond Kimchee Travel Bug Maangchi

⏱ 45 мин🍽 6 порций🔥 180 ккал🇰🇷 Южная Корея

Вегетарианское

Ингредиенты

Порции

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Приготовление

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.

💡 Советы

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.