Bungeoppang Fish-Shaped Korean Street Food
Korean street food fish-shaped pastry filled with sweet red bean and green tea matcha pudding.
Yield: 8 fish
Calories: 144kcal
Equipment
Materials
- 8 tsp Korean red bean paste
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 mold
pudding
- ½ egg
- 20 g sugar
- 7 g flour
- 90 ml milk
- 1 tsp matcha powder
Instructions
Make the pudding
- In a bowl, mix egg, sugar and flour together.
- In another small bowl, sift the matcha powder to obtain a fine powder and avoid it from forming lumps later on.
- In a saucepan, combine milk and vanilla essence together. Before heating it up, remove 3 tbsp milk and add it to the matcha powder. Whisk matcha powder and milk together until it becomes lump-free.
- Pour the matcha mix into the saucepan containing the milk. Whisk together.
- Heat up the saucepan on medium-high heat. When the milk starts boiling and bubbles appear, pour the egg mixture in and whisk for 1-2 minutes until the consistency thickens up.
- Transfer pudding into a bowl, cover it with plastic wrap and refrigerate for at least 2 hours.
Make the batter
- Mix flour with salt and baking powder.
- Beat the egg with the sugar. Add milk and water then beat with the egg.
- Sift the flour into the egg/milk mixture, and whisk together until the batter becomes lump-free.
- Turn the heat on low. Oil the mold. Once it is becoming hot, pour some batter to cover ⅓ of the mould, add your filling in the centre, and fill in the rest of the mould. Close the mould and turn it right away on the other side so that the batter is still liquid enough to coat the other side of the fish. Cook it for 4-5 min, turn the mould around and cook the other side for 4-5 min.
- Check if the fish is golden, if not cook each side a bit longer.
Video
Notes
1. Make sure to fill up the mold enough rather than not enough even if the batter goes a bit over, you can trim the excess easily once cooked. If there isn't enough batter, the fish don't look nice and “full”.
2. Avoid turning up the heat too high, the fish edges may burn faster than the middle.
3. For the design of the fish to look more golden and defined, only oil the mold the first time. The fish will look more golden if you do not use oil in the next batches but the mould will still remain oily from the first batch.
4. Make sure you buy the rough red bean paste, called 팥 (pat) in Korean. The one that contains actual red bean chunks. As opposed to the smooth red bean paste that you also find in an Asian grocery store. In fact, you could use both, but the texture of the rough red bean paste suits better these fish pastries.
Nutrition
Serving: 1 fish | Calories: 144kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 34mg | Sodium: 36mg | Potassium: 72mg | Fiber: 1g | Sugar: 9g | Vitamin A: 110IU | Calcium: 47mg | Iron: 1mg