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.

I love bungeoppang-taiyaki!


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.

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!

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.

Sieve the mixture and pour into a easy pour container.

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

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.

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.

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.

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

Method:
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.

Enjoy!