Bungeoppang is a Korean name for Japanese taiyaki, a fish shaped pastry that is particularly popular in winter streets of Korea. With this recipe, you can now make it at home! Super easy!

INGREDIENTS FOR BUNGEOPPANG (6 TO 7 SERVINGS)

Batter

• 1 cup (125 g / 4.4 ounces) plain flour or cake flour (*see note), sifted
• 2 tsp baking powder, sifted
• 1/4 tsp fine sea salt
• 175 ml milk or water
• 3 Tbsp castor sugar
• 1 Tbsp melted butter
• 1 egg

Filling options (Use about 1 Tbsp of filling per fish)

• sweetened red bean paste
• custard
• chocolate
• nutella
• ham and cheese (for savoury type fillings)

Others

• 1 Tbsp melted butter or cooking oil for cooking

*1 Tbsp = 15 ml, 1 Cup = 250 ml

HOW TO MAKE BUNGEOPPANG (KOREAN TAIYAKI)

1.Combine all batter ingredients in a medium sized bowl. Mix them well. Transfer the mixture into a jug that has a spout for easy pouring.

2. Preheat a bungeoppang pan over medium low heat. Quickly brush the pan with some melted butter or cooking oil.

3. Pour the batter mixture onto the bungeoppang pan. Only cover about 50 % of the pan. Add your choice of filling then add more batter mixture on top to cover the fish mould. Close the pan and turn it over quickly.

4. Cook both sides of the pan until the fish pastry turns golden brown (about 2 mins each side). Remove the fish pastry from the pan and cool down on the rack briefly. Serve.