Bungeoppang (Korean Fish-Shaped Pastry)

Korean street food fish-shaped pastry filled with sweet red bean and green tea matcha pudding.

Bungeoppang (Korean Fish-Shaped Pastry)

5 from 8 votes

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!

Course: Dessert, Snack

Cuisine: Korean

Yield: fish

Calories: 144kcal

Author: Emma Choi

Prep Time: 30

Active Time: 30

Total Time: 1

Equipment

Fish-shaped mold

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

US - M

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.

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 :)

Nutrition