Bungeoppang Korean Fish Shaped Pastry Recipes

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BUNGEOPPANG (KOREAN FISH SHAPED PASTRY)



Bungeoppang (Korean Fish Shaped Pastry) image

Bungeoppang (Korean Fish Shaped Pastry, Taiyaki) recipe

Provided by Sue | My Korean Kitchen

Categories     Snacks

Number Of Ingredients 13

1 cup plain flour (or cake flour (125 g / 4.4 ounces), sifted)
2 tsp baking powder (sifted)
1/4 tsp fine sea salt
175 ml milk (or water)
3 Tbsp castor sugar
1 Tbsp melted butter
1 egg
sweetened red bean paste
custard
chocolate
nutella
ham and cheese ((for savoury type fillings))
1 Tbsp melted butter (or cooking oil for cooking)

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.

Nutrition Facts : Calories 179 kcal, Carbohydrate 29 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 133 mg, Sugar 13 g, ServingSize 1 serving

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