Bungeo Ppang Recipes

BUNGEOPPANG (KOREAN FISH SHAPED PASTRY)

Steps:

• Combine all batter ingredients in a medium sized bowl. Mix them well. Transfer the mixture into a jug that has a spout for easy pouring.
• Preheat a bungeoppang pan over medium low heat. Quickly brush the pan with some melted butter or cooking oil.
• Pour the batter mixture onto the bungeoppang pan. Only cover about 50 % of the pan. Add your choice of filling then add more batter mixture on top to cover the fish mould. Close the pan and turn it over quickly.
• Cook both sides of the pan until the fish pastry turns golden brown (about 2 mins each side). Remove the fish pastry from the pan and cool down on the rack briefly. Serve.

BUNGEO-PPANG

Steps:

• In a large jug, whisk together all the ingredients (except the vegetable oil), to make a smooth, thick batter.
• Pre-heat the closed bungeo-ppang pan over a low flame for about a minute each side.
• Open the pan, brush the fish molds on both sides with a little vegetable oil.
• Working with the side of the mold on the stove, pour enough batter into each of the two fish until about ⅓ full.
• Add a tablespoon of the chosen filling, and gently flatten if necessary.
• Add more of the batter to cover the filling and the rest of each cavity.
• Close the mold, and cook on a low heat for 2 minutes.
• Flip the mold over, and cook for another 3 minutes.
• Flip the mold over again, and cook for 1 more minute. Open the mold, and check the bungeo-ppang - they should be a golden brown color, and sound hollow when tapped. If not, flip over again, and cook for another 30 seconds.
• Once cooked, carefully remove the bungeo-ppang from the mold, and place on a wire rack to cool slightly.
• Trim off any excess, and serve hot.