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Bungeoppang is a popular Korean street food pastry, shaped like a fish and filled with various delicious fillings. In this recipe, we use sweet red bean paste and matcha pudding for a yummy flavor combination. Crispy on the outside and soft on the inside, this treat is perfect as a snack or dessert, bringing the authentic taste of Korean flavors right to your kitchen!

Anyone who’s been to Korea knows bungeoppang! 🐟
These fish-shaped pastries, sold by small street vendors throughout Seoul, are just as popular as the trendy Korean corn dogs. It’s been a while since I’ve been back to Korea to enjoy them, but luckily, my local Korean grocery stores sell the ice cream version, which I also love! I’m a fan of Asian pastries in general—they tend to be less sweet than those in Western countries.
Recently, I came across a fish-shaped mold on Amazon, which reminded me just how much I miss Korean street food. So I bought it right away to enjoy homemade bungeoppang.
What is bungeoppang?
Bungeoppang (붕어빵) literally means ‘carp bread.’ The word ‘붕어’ (bungeo) refers to a type of carp fish—which is why the pastry has a slightly downturned mouth, like a carp—while ‘빵’ (ppang) means bread. This treat is also popular in Japan, where it’s called taiyaki.
These adorable fish-shaped pastries are a beloved winter street food in Korea. There’s nothing like warming up with one of these delicious treats from a street stall! I rarely visit Korea in winter, but once when I did, it was -10 degrees, and I can’t tell you how much I loved eating warm, creamy bungeoppang outside—they truly warmed me up.
Bungeoppang comes in different sizes, and the smaller versions are often sold in bundles for just a few dollars.
Origins and Japanese influence
Bungeoppang actually has its roots in Japan! It’s closely related to taiyaki, a fish-shaped pastry that’s filled with sweet fillings like red bean paste. Taiyaki was first introduced in Japan back in 1909 by a confectionery shop owner in Tokyo. Bungeoppang was brought to Korea sometime around the 1950s or 1960s, likely during a time when both countries were exchanging a lot of culture after the war.
The fish shape isn’t just for fun—it actually symbolizes prosperity and good fortune. In both Japan and Korea, the carp is seen as a lucky symbol. There’s also a myth about a carp transforming into a dragon after swimming up a waterfall, which represents perseverance and success. Pretty deep for a little pastry, right? 🙂
Evolution in Korea
Even though bungeoppang shares the same fish shape and basic concept as taiyaki, it’s evolved in Korea to include all kinds of delicious fillings.
Originally, it was filled with red bean paste (called “pat“), but now you can find them filled with everything from sweet potato and custard to chocolate and even cheese! Over the years, bungeoppang has become a winter street food favorite in Korea, and you’ll see vendors all over the place, especially in cold weather. There’s just something comforting about having a warm fish-shaped pastry to bite into when it’s freezing outside.
Bungeoppang has stayed super popular in Korea because it’s nostalgic, comforting, and just easy to grab on the go. Vendors set up shop in busy areas like street corners, subway stations, and parks, and the smell of freshly baked bungeoppang just draws people in. Plus, it’s so affordable and easy to eat—no wonder it’s a favorite with both kids and adults!
Ingredients
- Korean red bean paste (팥, pat) – as mentioned earlier, this type of red bean paste contains chunks of red bean, making it perfect for the texture of bungeoppang
batter
- flour – use all-purpose flour.
- milk – use whole milk for the best flavor and richness. Whole milk provides a nice balance of creaminess and moisture, which helps create a soft, tender texture in the batter and custard filling.
- water
- baking powder – baking powder helps the batter rise, making the bungeoppang light and fluffy. It releases gas when it interacts with moisture and heat, creating air pockets that lead to a crispy exterior and soft, tender interior.
- sugar
- egg
- salt
- cooking oil – used for oiling the mold to prevent the batter from sticking and to help achieve a golden, crispy exterior on the pastries.
matcha pudding
- egg – the egg in the pudding filling helps to thicken and set the custard as it cooks, giving it a smooth texture.
- sugar – sweetens the pudding to complement the slight bitterness of the matcha powder.
- flour – flour acts as a thickening agent in the pudding, ensuring the custard has a smooth and creamy consistency.
- milk
- matcha powder – adds the distinct green tea flavor to the pudding filling. Can be omitted and replaced by vanilla extract to make vanilla custard.
Which type of filling can I use?
In this recipe, I’m making a matcha green tea custard combined with red bean paste. While vanilla ice cream and red bean is the most common filling found in Korean convenience stores (pyeonheejeom), I once tried a matcha ice cream version from the brand Binggrae (see photo below), which inspired me to create this recipe.

Make sure you buy the rough red bean paste (팥, pat)—this is different from the smooth red bean paste you’ll find in Asian grocery stores, which doesn’t contain any bean chunks. While both types can technically be used, the rough red bean paste is a better match for these fish pastries because of its texture.
You can also get creative with the fillings! Here are some other variations you can try:
- Vanilla custard (one of my fav!)
- Red bean paste only
- Savory fillings like cheese with minced meat and tomato sauce (think of a pizza topping!)
- Ham and cheese
- Nutella
- Or any filling that sounds good to you!
NOTE: if you’re making savory bungeoppang, make sure to omit the sugar from the batter recipe.
Preparation
Make the matcha pudding filling
- In a bowl, mix the egg, sugar, and flour until combined.

- Sift the matcha powder into a small bowl to remove lumps.

- In a saucepan, add milk and vanilla essence. Before heating, remove 3 tbsp of the milk and add it to the matcha powder. Whisk until smooth.
- Add the matcha mixture back into the saucepan and whisk.

- Heat the saucepan over medium-high heat. When the milk starts to boil, add the egg mixture and whisk for 1–2 minutes until it thickens.


- Transfer the pudding to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
Make the batter
- In a mixing bowl, combine the flour, salt, and baking powder.
- In another bowl, beat the egg and sugar together. Add milk and water, then mix.
- Sift the flour mixture into the wet ingredients, and whisk until smooth.

Cook the bungeoppang
- Heat the fish-shaped mold on low heat and oil it lightly.
- Pour enough batter to cover ⅓ of the mold. Add 1 tsp of your chosen filling (red bean paste and matcha pudding) in the center, then cover with more batter.
- Close the mold and immediately flip it over to allow the batter to coat both sides evenly.


- Cook each side for 4–5 minutes, or until golden brown. Flip as needed to ensure even cooking.

- (optional) I used edible food coloring pens to draw the eyes and lips on the fish, as I had them at home. However, this step is entirely optional.

Refrigerating, freezing and reheating
Refrigerate
If you plan to eat them within a day or two, store the bungeoppang in an airtight container or wrap them in plastic wrap to keep them from drying out. Keep them in the refrigerator to prevent the custard from spoiling.
Freeze
If you want to store them for longer, freezing is your best bet.
Let the bungeoppang cool down completely before freezing. Place them in a single layer on a baking sheet or tray and freeze them for a few hours until they are firm. Once frozen, transfer them to a freezer-safe bag or airtight container. This will help prevent them from sticking together.
Reheat
Oven (best method to preserve crispiness)
- Refrigerated bungeoppang: preheat the oven to 350°F (175°C). Place the bungeoppang on a baking sheet lined with parchment paper or foil. Bake for 5-7 minutes, or until the pastry is heated through and crispy again. Optionally, you can flip them halfway through for even heating.
- Frozen bungeoppang: preheat the oven to 350°F (175°C). Place the bungeoppang on a baking sheet lined with parchment paper or foil. Bake for about 8-10 minutes or until they are heated through and crispy. If they were frozen, it should take a bit longer than from the fridge. If you prefer, you can cover them loosely with foil for the first few minutes to keep the inside moist, then remove it halfway through to crisp the exterior.
Microwave (not recommended for crispiness)
Place the bungeoppang on a microwave-safe plate, cover with a damp paper towel, and microwave for 20-30 seconds to heat through. Note that the pastry may lose its crispiness and become soft. If frozen, microwave for 30-40 seconds. The pastry will soften and lose crispiness, but it will still be heated through.
RECIPE FAQ
If you like Korean street food, Check these:
- Dalgona Candy – Korean Honeycomb Toffee
- Korean Street Food Corn Dog
- Soy Garlic Korean Fried Chicken – Dakgangjeong
- Bite-Size Spicy Korean Fried Chicken (dakgangjeong)
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Bungeoppang (Korean Fish-Shaped Pastry)
Ingredients
- 8 tsp Korean red bean paste (팥, pat) (Note 1)
batter
- 170 g flour
- 100 ml milk
- 170 ml water
- ¼ tsp baking powder
- 2 tbsp sugar
- 1 egg
- a pinch of salt
- cooking oil | for oiling the mold
matcha pudding (Note 2)
- ½ egg
- 20 g sugar
- 7 g flour
- 90 ml milk
- 1 tsp matcha powder
Instructions
Make the matcha pudding filling
- In a bowl, mix the egg, sugar, and flour until combined.
- Sift the matcha powder into a small bowl to remove lumps.
- In a saucepan, add milk and vanilla essence. Before heating, remove 3 tbsp of the milk and add it to the matcha powder. Whisk until smooth.
- Add the matcha mixture back into the saucepan and whisk.
- Heat the saucepan over medium-high heat. When the milk starts to boil, add the egg mixture and whisk for 1–2 minutes until it thickens.
- Transfer the pudding to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
Make the batter
- In a mixing bowl, combine the flour, salt, and baking powder.
- In another bowl, beat the egg and sugar together. Add milk and water, then mix.
- Sift the flour mixture into the wet ingredients, and whisk until smooth.
Cook the bungeoppang
- Heat the fish-shaped mold on low heat (Note 3) and oil it lightly (Note 4).
- Pour enough batter to cover ⅓ of the mold. Add 1 tsp of your chosen filling (red bean paste and matcha pudding) in the center, then cover with more batter (Note 5).
- Close the mold and immediately flip it over to allow the batter to coat both sides evenly.
- Cook each side for 4–5 minutes, or until golden brown. Flip as needed to ensure even cooking.
- (optional) I used edible food coloring pens to draw the eyes and lips on the fish, as I had them at home. However, this step is entirely optional.
recipe notes
- Use rough-textured red bean paste with actual bean chunks (팥, pat) for the best texture.
- Filling: you can use any type of filling you like. Another favorite of mine is plain vanilla pudding, which is very popular in Korea.
- Avoid high heat, which may burn the edges before the center is fully cooked.
- For a golden, defined design, oil the mold only once at the beginning. Residual oil from the first batch will keep the mold non-stick.
- Fill the mold generously. Excess batter can be trimmed after cooking. Insufficient batter can result in “flat” fish.
- Edible color pens: I used edible color pens to draw the lips and eyes, though this step is optional. I usually don’t but added it here for a more aesthetic photo 🙂
Equipment
Video
Nutrition
The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.
