BUNGEOPPANG (KOREAN FISH SHAPED PASTRY)
Bungeoppang (Korean Fish Shaped Pastry, Taiyaki) recipe
Provided by Sue | My Korean Kitchen
Categories Snacks
Number Of Ingredients 13
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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