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Bungeoppang (Korean Fish Shaped Pastry)

Bungeoppang is a Korean name for Japanese taiyaki, a fish shaped pastry that is particularly popular in winter streets of Korea. With this recipe, you can now make it at home! Super easy!

Bungeoppang (Korean fish shaped pastry) recipe | MyKoreanKitchen.com

Bungeoppang (붕어빵) is my favorite childhood snack. When I was younger, you could easily see a cart or van selling it on the street in Korea during winter.

If I gave the vendor 1000 won (about AUD $1) then I would get 5 bungeoppang wrapped in a beige coloured paper bag. These fish were as big as my hand.

Though, my sister in Korea is telling me that nowadays you can get 2 medium sized bungeoppang for 1000 won or 3 gold fish size bungeopang for 1000 won.

The fish shaped pastry are often filled with something inside. Back in the days (I sound so old by saying this! Lol), the only available fillings were sweetened red bean paste. But, nowadays, you have more choices.

Bungeoppang (Korean fish shaped pastry) | MyKoreanKitchen.com

As an example, custard is a popular option. Particularly, if you’re not used to the asian style sweets (e.g. red bean paste), like my husband and daughter, you will actually prefer having chocolate, Nutella, peanut butter etc. as a filling.

Though, cooking is easier if you use a more solid filling option. (e.g. red bean paste is easier than runny custard for cooking).

To cook bungeoppang, it is necessary to have a fish shaped mould / pan, like this one.

Bungeoppang Mould (Taiyaki Pan)

As most of these pans are to be used on a gas stove, if you have an electric or induction cooktop, you will also need a portable gas stove like me.

Anyway, big kids and small kids both love this special treat at our place. I hope you enjoy making homemade bungeoppang!

P.S. If you liked today’s recipe, you might also like to try these popular Korean street foods as well. Korean sweet pancake (Hotteok) and Korean sweet rice flour donuts (Chapssal Donuts).

How to Make Bungeoppang (Korean Taiyaki) | MyKoreanKitchen.com

Ingredients for Bungeoppang (6 to 7 servings)

Batter

  • 1 cup (125 g / 4.4 ounces) plain flour or cake flour (*see note), sifted
  • 2 tsp baking powder, sifted
  • 1/4 tsp fine sea salt
  • 175 ml milk or water
  • 3 Tbsp castor sugar
  • 1 Tbsp melted butter
  • 1 egg

Filling options (Use about 1 Tbsp of filling per fish)

Others

  • 1 Tbsp melted butter or cooking oil for cooking

*1 Tbsp = 15 ml, 1 Cup = 250 ml

How to Make Bungeoppang (Korean Taiyaki)

1.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.

Bungeoppang (Taiyaki) Batter

2. Preheat a bungeoppang pan over medium low heat. Quickly brush the pan with some melted butter or cooking oil.

Bungeoppang pan with brushed butter

3. 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.

How to Make Bungeoppang (Taiyaki) | MyKoreanKitchen.com

4. 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.

Korean fish waffles (Bungeoppang) recipe

Note

Depending on your texture preference, you can use plain flour or cake flour. Plain flour gives a slightly more fluffy texture, like western style pancakes.

On the other hand, cake flour will give you slightly crisp and less doughy texture. Also, you can even mix in some sweet rice flour for mochi like texture. FYI, we prefer plain flour based Taiyaki!


Bungeoppang (Korean fish shaped pastry) recipe | MyKoreanKitchen.com

Bungeoppang (Korean Fish Shaped Pastry)

Bungeoppang (Korean Fish Shaped Pastry, Taiyaki) recipe
4.42 from 12 votes
Print Pin Rate Save
Course: Snacks
Cuisine: Korean
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 7
Calories: 179kcal
Author: Sue | My Korean Kitchen

Ingredients

BATTER

  • 1 cup plain flour or cake flour (125 g / 4.4 ounces), sifted
  • 2 tsp baking powder sifted
  • 1/4 tsp fine sea salt
  • 175 ml milk or water
  • 3 Tbsp castor sugar
  • 1 Tbsp melted butter
  • 1 egg

FILLING OPTIONS (USE ABOUT 1 TBSP OF FILLING PER FISH)

OTHERS

  • 1 Tbsp melted butter or cooking oil for cooking

Instructions

  • 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.

Notes

*1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition Info (per serving)

Calories: 179kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 133mg | Potassium: 205mg | Sugar: 13g | Vitamin A: 175IU | Calcium: 99mg | Iron: 1.3mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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