Korean Bungeoppang Fish Cake Recipe Filled with Red Beans Can Be a Selling Idea

Bungeoppang is a popular snack from South Korea in the form of pancake dough made in a special mold. The dough is then filled with various fillings, such as red bean paste, cream, or cheese. After that, the mixture is molded into the shape of a fish and baked until brown. This typical food is similar to waffles. This snack is often found on roadsides and traditional Korean markets and has a sweet and savory taste.

Try it Yourself at Home

For those who want to experience Bungeoppang without having to fly to Korea, DIY (Do It Yourself) recipes can be found widely on the internet. The steps are simple but you have to be careful so you don't make mistakes when making them.

To make bungeoppang, you need a special fish-shaped mold. If you don't have one, you can use a snack maker pan or waffle mold.

Dough ingredients

• 150 grams of medium protein wheat flour

• 2 tbsp fine white sugar

• 1/2 tsp baking soda 1/2 tsp salt 170 ml water

Ingredients for red bean paste (cake filling):

• 250 grams canned azuki beans (small red beans)

• 2 tablespoons fine granulated sugar

• 2 tsp water

• 1 drop vanilla essence

How to make:

1. Wash the red bean seeds thoroughly, then boil them for approximately two hours so they are easy to mash. If you want to be practical, pour the canned red beans into a container, remove the skin and then puree.

2. Once smooth, boil the red beans over low heat. Add powdered sugar and vanilla essence. Heat for about 3 minutes until thickened. Turn off the heat and cool.

3. Make the dough, mix all the ingredients and pour in the water little by little while stirring until evenly mixed.

4. Heat the fish cake mold, grease with oil or margarine. Pour the mixture into the mold. Don't fill it full, only a third.

5. Cook the cake for two minutes, add one tablespoon of red bean paste. Close the mold. Once one surface is cooked, flip it over and let it rest for two to three minutes. Serve while warm and good luck.