Bungeoppang (Korean fish shaped pastry) recipe | MyKoreanKitchen.com
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4.34 from 6 votes

Bungeoppang (Korean Fish Shaped Pastry)

Bungeoppang (Korean Fish Shaped Pastry, Taiyaki) recipe
Prep Time10 mins
Cook Time15 mins
Course: Snacks
Cuisine: Korean
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

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