korean fish pastry (bungeoppang).

note: this recipe is mom baking at home’s recipe (찹쌀붕어빵 만들기, 쫀득한 겨울간식) featured on the 10000 recipe website. this recipe makes about 8 fish

ingredients

• 180g (about 1 1/2 cups) flour

• 40g (about 1/3 cup) sweet rice flour

• 1 tsp baking powder

• 1 egg

• 30g (about 2 1/2 tbsps) sugar

• 1/4 tsp salt

• 240ml (about 1 cup) milk

• some cooking oil or non-stick cooking oil spray

• your choice of filling:

  • 1/2 cup red bean paste

  • custard filling (also mom baking at home’s recipe)

    • 3 egg yolks

    • 50g (about 1/4 cup) sugar

    • vanilla extract

    • 15g (about 2 tbsps) flour

    • 180g (about 3/4 cup and 1/2 tbsp) milk

tools

• fish-shaped pastry/taiyaki pan

• gas stove or portable gas stove

• whisk

• jug

• wire rack

steps

1. if using custard filling, prepare custard filling first

   1. whisk egg yolks & sugar together. then whisk in a dash of vanilla extract and flour

   2. heat milk and bring to a light simmer, then slowly pour 1/2 of the milk into the egg mixture and whisk vigorously. add in the remaining milk and whisk. make sure the egg yolks don’t cook!

   3. pour this mixture back into the pot used to boil the milk and set the heat to medium-low. continuously whisk until the mixture begins to thicken and then immediately remove from heat (you do not want to cook the egg yolks)

   4. let mixture cool, it will thicken as it rests

2. prepare the batter; whisk egg, sugar, & salt. then whisk in the milk

3. in a separate bowl, mix the dry ingredients (flour, sweet rice flour, & baking powder).

   • you can omit this step and directly sift the dry ingredients into the egg mixture

4. add the dry ingredients to the egg mixture and whisk well - do not overmix

5. transfer batter to a jug

6. grease both sides of the pan with oil. then heat the pan on medium heat for 1 minute on each side

7. turn the heat off and pour the first layer of batter (about 1/3 full) into each fish mold. add about 1 tbsp of filling in the center and pour the second layer of batter, covering the filling and any empty spots

8. close the mold and then turn heat on to medium-low heat

   • if you have a weaker gas stove, set at medium-low heat, if you have a stronger gas stove, keep it at low heat

9. cook on the heat for about 2-3 minutes before flipping it to the other side. i usually flip about 30 seconds after i hear a sizzling sound

10. flip pan and cook for another 2-4 minutes. take quick peeks while they cook to make sure they don’t burn, they can burn real quick!

11. cook until both sides of the pastries are golden brown. carefully take out of the pan and place on a wire rack

12. enjoy!

notes

• to reheat, pop them in a toaster oven or oven at 350F for 10 minutes, flip half way through

• you can also freeze them and reheat in the oven

• get creative with the filling! you can add nutella, sweet potato paste, ube paste, oreos, etc. - the possibilities are endless :)

video(s)