Japanese, Korean

Bungeoppang – Taiyaki

I am fascinated by bungeoppang ever since I saw them in Korean dramas. I didn’t know what it’s called until I saw a post made by Maangchi. This Korean Bungeoppang 붕어빵 is similar to Japanese fish pastry called Taiyaki 鯛焼き. Bungeo 붕어 means crucian carp and 빵 means bread. Bungeoppang or taiyaki is a pancake like texture snack in fish shaped with red beans filling. In Korea, it’s usually sold in individual stall like those of tteokbokki, gyeranppang and hotteok. I happen to visit Seoul not long ago and bought myself a bungeoppang pan. So happy with the purchase. Check out my other haul here. Let’s make bungeoppang or taiyaki.

Bungeoppang - Taiyaki
I love bungeoppang-taiyaki!

Bungeoppang Pan
The bungeoppang pan which I bought in Bangsan Market, Seoul. It’s a non-stick aluminium pan.

Let’s cook!

First thing first let’s make sweet red beans. If you’re lazy, you can just buy a can of sweet red beans from Korean supermarket or baking shop.

Cooking Red Beans
Clockwise from top left:
1. Rinse the red beans,
2. Cook 1 cup red beans with 4 cups of water in low heat for 10 minutes until boiling. Lower heat and simmer for 1 hour.
3. Once red beans has reached the consistency you prefer (soft and easily crushed), drain the water.

Then, add vanilla essence, salt and sugar to the red beans and mix well. Cook in low heat for 5 minutes. Turn off heat and let it cool.

Now’s let make bungeoppang/taiyaki!

Dry Ingredients
In a mixing bowl, add cake flour, sugar and baking powder. If you don’t have cake flour you can substitute with super fine flour.

In another bowl, mix milk with beaten egg. Then slowly pour the milk+egg mixture to the dry ingredients. Mix well.

Bungeoppang Batter
Sieve the mixture and pour into a easy pour container.

Oil The Bungeoppang Pan
Heat the pan in low heat. Brush vegetable oil on both sides of the pan (fish mould only).

Cooking Bungeoppang
Pour batter into one side of the mould until 1/3 full. Add 1 heaping tablespoon of sweet red beans. Note: as this was my first trial, I place too little red beans. Remember you need 1 heaping (large) tablespoon for the filling.

Cooking Bungeoppang
Pour more batter to cover the red beans and fill up the mould. Close the pan and turn over.

Cook for about 30 seconds and turn the pan over again. Repeat until both side is golden brown.

Cooking Bungeoppang - Taiyaki
You may open the pan to check if it’s cooking nicely after about 2 minutes. My total cooking time is about 4-6 minutes.

Remove the pastry from the pan once it’s golden brown. Trim off the edges (if any) with scissors. Serve immediately when it’s warm.

Bungeoppang - Taiyaki
This bungeoppang recipe of mine yield light, fluffy and soft texture when it’s warm. It’s a little crunchy at the side too. Bungeoppang or taiyaki is best eaten when it’s warm after few minutes out of the pan.

Feel free to be creative and use fillings like chocolate, cheese, nutella and so on for variations.

Bungeoppang 붕어빵 – Taiyaki 鯛焼き
Adapted from Maangchi and Mamaloli
Makes 6

For making sweet red beans (bungeoppang’s filling):
1 cup red beans, rinsed
4 cups water
1 cup sugar (I use 3/4 cup instead)
1 teaspoon vanilla essence
1/2 teaspoon salt

1 cup red beans will yield 2 cups of sweet red beans

For making bungeoppang-taiyaki:
1 cup cake flour (I use super fine flour)
2 teaspoon baking powder
2 tablespoon sugar
1 cup + 2 tablespoon milk (can be substitute with water)
1 egg
sweet red beans
vegetable oil

To make sweet red beans:
1. Place red beans in a saucepan and add 4 cups of water.

2. Cover saucepan and bring to boil over low heat for 10 minutes.

3. Lower the heat and simmer for 1 hour.

4. Check if the beans are cooked by sampling the beans. Beans should be soft (easily crushed). If not, cook a bit longer.

5. Once the beans has reached the consistency you prefer, drain the water and add sugar, vanilla essence and salt. Mix well.

6. Stir the sweet beans over low heat for 5-7 minutes. Scoop sweet red beans into a plate/bowl and place aside to cool.

To make bungeoppang or taiyaki:
1. Combine cake flour, baking powder and sugar in a bowl.

2. In another bowl, place milk and 1 beaten egg. Mix well.

3. Pour milk+egg mixture into the dry ingredients and combine well.

4. Sieve the mixture with a strainer into an easy pour container (for easy pouring later) to get a silky batter without lumps.

5. Heat the bungeoppang pan in low heat.

6. Coat the fish part of the pan with vegetable oil on both sides.

7. Pour batter into one of the side of fish mould until it’s 1/3 full.

8. Add 1 heaping tablespoon of sweet red beans to the middle of the mould.

9. Pour more batter to cover up the beans and fill up the mould. Close the pan and turn over.

10. Cook for around 30 seconds and turn the pan over. Repeat the turning until both side is golden brown. You may open the pan and take a peek from time to time. My cooking time is about 4-6 minutes.

11. Remove from the pan once cooked. Trim off the edges(if any) with scissors. Serve immediately.


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  • Reply Jessica June 15, 2014 at 1:33 pm

    My family and I go to a supermarket called H Mart and they make these but with chocolate filling. It’s probably my favorite part of going to the market!

    • Reply Che-Cheh June 15, 2014 at 6:17 pm

      Hi Jessica, chocolate filling? Yum! 🙂

  • Reply keeyit June 18, 2014 at 8:50 am

    It seems difficult to cook this… Che-cheh, you are doing it good. Hehe…

    • Reply Che-Cheh June 18, 2014 at 8:38 pm

      Hi Keeyit, it’s like cooking waffles or pancake. Very easy. 🙂

  • Reply Authentic Chinese Food Recipes June 20, 2014 at 6:57 am

    These Fishes are really cute,

    What about apple paste inside? This is great for afternoon

    • Reply Che-Cheh June 20, 2014 at 8:42 am

      Hi, that’s a great idea! 🙂

  • Reply Dawn July 8, 2014 at 3:24 am

    i was going to say too, these fishes are so cute. makes me want to go look for the fish mould.

    • Reply Che-Cheh July 8, 2014 at 8:23 pm

      Hehe that’s the reason why I bought the mould. Kids would love these.

  • Reply Ann September 13, 2014 at 1:32 am

    What if you don’t have an open flame stove? I have an flat electric one. Can you bake it?

    • Reply Che-Cheh September 13, 2014 at 9:49 am

      Hi Ann, I’m not too sure about that. You can try heating the pan and see if it’s heated.

  • Reply My favourite food in Korea | thoughts.dreams.reality May 5, 2015 at 1:09 am

    […] I am gonna try out Messywitchen’s recipe when i am back in singapore!! http://messywitchen.com/recipe/korean-recipe/bungeoppang-taiyaki/ […]

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