Korean
Korean - Street Food and Snacks
Bungeoppang
Chef's Menu Description
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 200g plain flour
- • 1 tsp baking powder
- • 2 tbsp sugar
- • 1 large egg
- • 200ml milk
- • 1/4 tsp salt
- • 200g sweet red bean paste (danpat)
- • 1 tbsp melted butter, for brushing the mold
Preparation Steps
1
Phase 1
Whisk the flour, baking powder, sugar, and salt, then beat in the egg and milk until smooth. Rest 15 minutes.
2
Phase 2
Preheat a fish-shaped bungeoppang pan over medium-low heat and brush each cavity with melted butter.
3
Phase 3
Pour batter into each mold until half full, add 1 teaspoon of red bean paste, then cover with more batter.
4
Phase 4
Close the lid and cook 2-3 minutes per side, flipping until both sides are golden and crisp.
5
Phase 5
Remove the fish-shaped pastries with a skewer, cool briefly on a rack, and serve warm.