Bungeo-Ppang - Red Bean Goldfish Pastry
Bungeo-Ppang is a favorite childhood snack of many people. You can easily see carts or trucks selling it in the street food in Seoul during winter. The pastry itself is shaped like a small fish, resembling a goldfish with its crispy exterior and golden hue.
Bungeo-Ppang has a red bean filling that overflows from within. The rich and velvety red bean paste, made from slow-cooked adzuki beans, brings a sweet and earthy flavor to every bite. It is a nostalgic taste that reminds many of their childhood, evoking a sense of warmth and happiness.
Street vendors in Seoul skillfully prepare Bungeo-Ppang using traditional techniques handed down through generations. As you walk through the bustling streets, the aroma of freshly baked pastries captures your senses, drawing you in. The golden fish-shaped pastries are cooked to perfection, creating a crispy outer layer that provides a satisfying crunch with each mouthful.
Recipe to make Bungeo-Ppang:
- In a medium-sized basin, combine wheat flour, baking powder, milk or water, and optional eggs for the batter. Well-mix them. Pour the mixture into a jug with a spout to make pouring simple.
- A Bungeo-Ppang pan should be preheated to medium-low heat. Brush some melted butter or frying oil on the pan quickly.
- Over the Bungeo-Ppang pan, pour the batter mixture. Don't cover half of the pan. Cover the fish mold by adding extra batter mixture on top after adding your preferred filling. Close the pan and swiftly flip it over.
- Fry the fish pastry for two minutes on each side, or until it turns golden brown. Fish pastry should be taken out of the pan and given a little time to cool on a rack.
