My Korean KitchenBungeoppang (Korean Fish Shaped Pastry)
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Ingredients
Serves 7- 1 egg
- ham and cheese ((for savoury type fillings))
- nutella
- sweetened red bean paste
- 175 ml milk (or water)
- 1 cup plain flour (or cake flour (125 g / 4.4 ounces), sifted)
- 1/4 tsp fine sea salt
- 2 tsp baking powder (sifted)
- 3 Tbsp castor sugar
- chocolate
- 1 Tbsp melted butter
- custard
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Steps
- Step 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.
- Step 2
Preheat a bungeoppang pan over medium low heat. Quickly brush the pan with some melted butter or cooking oil.
- Step 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.
- Step 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.
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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.
Source: My Korean Kitchen
