Bungeoppang Korean Fish Shaped Pastry 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.

TRADITIONAL KOREAN DESSERTS (+KOREAN WHIPPED COFFEE)

Steps:

• Combine the sugar, instant coffee, and hot water in a bowl and mix using a milk frother or stand mixer until stiff peaks form.
• Put ice cubes in a large mug with milk.
• Pour whipped coffee over.

FISH-SHAPED BREAD(BUNGEOPPANG) WITH SWEET RED BEAN FILLING

Steps:

• Mix all dry ingredients together.
• Whisk egg and milk separately in a bowl.
• Mix dry ingredients and wet altogether.
• Heat the bungeoppang pan (closed) on medium heat on both sides until water sizzles on both sides. (about 1 min on each side)
• Open the pan and coat inside of each fish mold (4 molds in all) with butter or oil. pastry brush works best.
• Lower heat to low and pour batter into one side of the molds (2 fishes) only about 1/3 full. Just enough to cover the eye of the fish. :)
• Quickly spoon red beans into the center of the fish. About 2 tsp full is good. More or less to taste.
• Pour batter on top of the read beans to fully cover the half fish mold.
• Close the pan and turn over.
• Bring heat a little higher to medium-low.
• Cook on each side for 2 - 2:30 min.
• You can open after 2 min to check the doneness. Cook more if it's not yet brown.
• When brown on both sides, transfer to a plate and let it cool for few min.
• The red bean filling can be EXTREMELY HOT so please be careful.

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.