Bungeoppang is the quintessential Korean winter street food — a crispy, golden fish-shaped pastry filled with sweet, smooth red bean paste. The name literally means “fish bread.” It’s warm, comforting, and deeply nostalgic for many Koreans . You can find it everywhere from subway stations to street corners . Make them at home for instant cozy vibes.
Make Batter
In a large bowl, whisk together flour, glutinous rice flour, baking powder, baking soda, and salt. In another bowl, whisk egg, milk, sugar, oil, and vanilla. Pour wet into dry and whisk until smooth .
Prep Pan
If using a fish-shaped bungeoppang pan: heat it over medium-low heat. Grease both sides generously with oil .
If using a waffle iron: preheat it and lightly grease with cooking spray.
Fill & Cook
Using a fish pan: Pour batter into the bottom half of the mold, filling each fish about ¾ full. Add 1-2 teaspoons of red bean paste in the center. Top with more batter to cover completely . Close the pan and cook for 2-3 minutes per side, until golden brown .
Using a waffle iron: Spread a thin layer of batter over the plate. Dollop red bean paste in a few spots, then cover with more batter. Close the iron and cook until golden and crisp.
Serve
Remove from pan and let cool slightly on a wire rack. Serve warm. They’re best enjoyed on a chilly day!
Summary
Prep Time: 15 min | Cook Time: 20 min | Total: 35 min
Yield: 8 bungeoppang | Difficulty: Easy (needs a special pan or waffle iron)
Storage Notes
Bungeoppang is best enjoyed fresh and hot, as it loses its crispness when stored. If you must, store leftovers in the fridge for 1-2 days and reheat in an oven or toaster oven to restore some crunch. Avoid microwaving, which will make them chewy and sad.
