Sweet Red Bean Filled Waffle Pancakes — Bungeoppang
Korean fish-shaped pancake from winter street stalls, crisp golden waffle-batter shells filled with sweet red bean paste, eaten steaming from the hand.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 80g flour, 1 tbsp caster sugar, 0.5 tsp baking powder, and a pinch of salt in a bowl. Whisk in 150ml oat milk, 1 tbsp sunflower oil, and 0.25 tsp vanilla extract until smooth, consistency of single cream. Have 80g red bean paste ready.
Char
Preheat a fish-shaped bungeoppang pan over medium heat for 3 minutes until evenly hot. Brush both halves generously with sunflower oil using a pastry brush.
Stuff
Pour 2 tbsp batter into each fish mould, filling two-thirds. Spoon 1 tbsp red bean paste into the centre of each fish. Cover with another 1 tbsp batter to seal the filling completely.
Fry 1
Close the pan and cook over medium heat for 3 minutes on the first side until the exterior is deep golden and crisp. Flip the entire pan carefully.
Fry 2
Cook the other side over medium heat for 3 minutes until both sides are deep golden and crisp. Open the pan and lift out the fish-shaped pancakes carefully. Repeat with remaining batter and bean paste to make 4 fish total.
Plate
Arrange 2 bungeoppang per person on a plate or serving vessel. Serve immediately while steaming hot, traditionally eaten from the hand.
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