🐟 Bungeoppang
Bungeoppang is a Korean street snack: a crisp, golden waffle-like pastry baked in a patterned cast-iron mould and filled with sweet red bean paste. The thin batter of flour, egg and milk turns crunchy at the edges while staying soft inside, and the filling is hot and jammy. It is sold fresh from street carts in autumn and winter and eaten straight from a paper bag.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g plain flour
- 1 egg
- 200 ml milk
- 1 tbsp sugar
- 1 tsp baking powder
- A pinch of salt
- 250 g sweetened red bean paste
- 1 tbsp vegetable oil for the mould
Method
- Whisk the flour, sugar, baking powder and salt, then whisk in the egg and milk to a smooth, pourable batter. Rest for 15 minutes.
- Heat a patterned cast-iron mould on both sides over medium-low heat and brush it lightly with oil.
- Pour batter into one side to fill it about halfway, add 1–2 tbsp red bean paste, then cover with a little more batter.
- Close the mould and cook for 2–3 minutes per side until deep golden and crisp.
- Turn out, trim any excess edges and serve hot.
How to make it lighter
- Brush the mould with oil using a paper towel — a thin film instead of a pour saves a lot of fat.
- Use a smaller spoonful of red bean paste; it is mostly sugar and the pastry still tastes sweet.
- Treat one piece (about 100 g) as a dessert portion rather than a snack to eat by the bag.
History
Bungeoppang is generally traced to the Japanese taiyaki, which arrived in Korea in the first half of the 20th century. It became a classic winter street food in South Korea, and today street carts and home moulds keep it popular across the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →