Bungeoppang (Sweet Red Bean Pastry)

Name: Bungeoppang (Sweet Red Bean Pastry)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
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

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.

45 minMediumServes 4230 cal/serving

KoreanDessertStovetopVegetarianHigh FiberHigh ProteinLow CarbHalal-friendlyNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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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

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.
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.
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.
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.
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.
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.
7

Repeat with the remaining batter and 1 cup canned sweet red bean paste (anko), spraying the pan between batches. Serve hot.

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Questions

What is 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. This reference files it under Korean dessert: made on the stovetop, rated medium and about 45 minutes start to finish.

Is there a substitute for baking powder in Bungeoppang (Sweet Red Bean Pastry)?

The entry for Bungeoppang (Sweet Red Bean Pastry) calls for 1 1/2 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I make Bungeoppang (Sweet Red Bean Pastry) gluten-free?

Yes. The gluten in Bungeoppang (Sweet Red Bean Pastry) is 1 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Bungeoppang (Sweet Red Bean Pastry) contain eggs?

Yes: 2 large egg, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Bungeoppang (Sweet Red Bean Pastry)?

It is not a good candidate. Keep Bungeoppang (Sweet Red Bean Pastry) covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

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