Fish-shaped pastries filled with sweet red bean
Bungeoppang
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
6
6 fish
Difficulty
Easy
Cost
Budget
$
Bungeoppang
Fish-shaped pastries filled with sweet red bean
★4.8(12)
Adorable fish-shaped waffles with a crispy exterior and a warm, sweet red bean paste filling. Bungeoppang is the most iconic Korean winter street treat, loved by all ages for its whimsical shape and comforting flavor.
10m
Prep Time
15m
Cook Time
25m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Bungeoppang literally means carp bread, named for the fish-shaped mold used to make it. The charming shape and warm filling make it the most photographed and beloved Korean street food.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Bungeoppang special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 3/4 cup water
- 1 egg
- 1 cup sweet red bean paste
Instructions
- 1
Mix flour, sugar, baking powder, and a pinch of salt. Whisk in water and egg until smooth.
- 2
Heat a bungeoppang or taiyaki mold over medium heat. Brush with oil.
- 3
Pour batter to fill each mold halfway. Add a generous spoonful of red bean paste.
- 4
Cover with more batter to fill the mold. Close the mold and cook for 2 minutes per side.
- 5
Open and check; the fish should be golden brown and crispy. Serve warm.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Red bean pasteCustard cream
Creamy Western-style filling popular with kids
All-purpose flourMochiko (rice flour)
Creates a chewier, mochi-like texture
Tips & Storage
Pro Tips
Fill from the tail end first to ensure even distribution of batter and filling.
Keep the heat at medium to cook the inside without burning the outside.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Toast in a dry pan for 1 minute per side or in a toaster oven for 3 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe was tested multiple times to ensure reliable results. Follow the temperatures and times closely for your first attempt, then adjust to your oven on subsequent bakes.
Nutrition Facts
Per serving (30mg) · 6 servings
Calories200
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein4g
Carbohydrates2g
Fat42g
Fiber160mg
Sugar2g
Sodium16g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where can I buy a bungeoppang mold?
- Korean grocery stores or online retailers sell them. A taiyaki mold works identically.
- What other fillings can I use?
- Custard cream, Nutella, or sweet potato paste are popular alternatives.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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