South Korean Bungeoppang Recipe
This snack is believed to have been introduced to South Korea in the 1930s. Over time, its popularity grew, and it is now enjoyed worldwide.
Ingredients
- All purpose flour – 2.5 cups
- Baking soda – 1 tsp
- Brown sugar – 1 tsp
- Caster sugar – 1 tsp
- Baking powder – 1 tsp
- Water – 2 cups
- Sweet red bean paste – 1 can
- Egg – 1
- Oil – 1 tbsp
Instructions
- Combine the flour, baking powder, baking soda and sugar in a large bowl.
- Add the water and egg to the bowl and mix well.
- Sieve the mixture into a jug to remove any lumps.
- Turn on the bungeoppang pan to pre-heat it.
- Lightly grease both sides of the pan with oil.
- Carefully pour the batter into the fish mold pan until it is half full.
- Add a tablespoon of red bean paste and cover with batter. Try not to overfill the mold.
- Close the pan and cook for 3-5 minutes, then flip the pan to cook the other side for the same length of time.
- Carefully open the pan and check that the bungeoppang is golden brown and crispy. If it needs to be cooked for longer, reseal and cook for another minute on each side.
- Serve immediately after cooking.
Nutrition
Calories: 401kcalCarbohydrates: 78gProtein: 11gFat: 5gSaturated Fat: 1gCholesterol: 37mgSodium: 474mgFiber: 4gSugar: 22g
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