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Korea · Asia

Bungeoppang

Batter meets a fish-shaped iron and becomes both shape and crust at once.

Beginner#106 most lovedUses: Conductive / Radiant Heat Transfer
Korean bungeoppangfish-shaped waffle

The Chemistry in This Bake

Cooking batter inside a fish-shaped hot iron mold, shaping and cooking simultaneously through direct contact heat.

Learn the full technique →

Ingredients

  • All-purpose flour
  • Baking powder
  • Sugar
  • Egg
  • Milk
  • Salt
  • Sweet red bean paste
  • Neutral oil (for the mold)

Method

  1. Whisk flour, baking powder, sugar, egg, and milk into a smooth batter; rest 15 minutes.

  2. Heat a fish-shaped cast mold until a drop of water skitters.

  3. Brush the mold lightly with oil.

  4. Fill each fish halfway with batter, add a spoonful of red bean paste, and cover with more batter.

  5. Close the mold and cook 1-2 minutes per side, flipping, until golden.

  6. Release and serve hot, dusted with sugar if desired.