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

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.

Questions

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

Yes. The dairy in this entry is 1 cup whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

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

Yes. The gluten in this entry 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.

How long does Bungeoppang (Sweet Red Bean Pastry) keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Bungeoppang (Sweet Red Bean Pastry)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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