Bungeoppang (Sweet Red Bean Pastry)
Fish-shaped street pastries with a crispy golden batter and sweet red bean filling, a beloved Korean winter street food. Plan ahead: the red bean paste can be made up to 3 days in advance.
Ingredients
- 1 cup canned sweet red bean paste (anko)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 2 large egg, beaten
- 1 cup whole milk
- 2 tsp neutral oil (vegetable or canola)
- as needed non-stick cooking spray
Instructions
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1
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 2 tbsp granulated sugar, and 1/4 tsp salt.
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2
In a separate bowl, whisk 2 beaten large egg, 1 cup whole milk, and 2 tsp neutral oil (vegetable or canola) until combined. Pour the wet ingredients into the dry and stir until a smooth batter forms with no lumps.
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3
Heat a bungeoppang pan (or a poffertjes or aebleskiver pan as a substitute) over medium-low heat. Spray each cavity generously with non-stick cooking spray.
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4
Pour enough batter to fill the bottom half of each fish cavity about two-thirds full. Quickly add a heaping teaspoon of canned sweet red bean paste (anko) to the center of each, keeping it away from the edges.
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5
Pour a small amount of additional batter over the paste to seal the top, then close the pan and cook for 3-4 minutes until the bottom is golden and set.
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6
Flip the pan and cook the other side for another 3-4 minutes until both sides are deep golden and the pastries release cleanly from the molds.
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7
Repeat with the remaining batter and 1 cup canned sweet red bean paste (anko), spraying the pan between batches. Serve hot.