Bungeoppang

Bungeoppang is an unusual fish-shaped South Korean pastry filled with red beans. The outer shell is made with a simple batter consisting of eggs, flour, raising agents, sugar, and water. It is poured in fish-shaped molds, and a dollop of smooth or coarse red bean paste is then placed in the middle.

Enclosed in the mold, the pastry is baked on the stove until golden brown and crisp on the edges. The red bean filling is evenly distributed within the pastry and stays safely tucked inside. One of the most popular varieties of this sweet snack is known as ice bungeoppang, the factory-produced treat which combines ice cream with red bean filling.

Traditional bungeoppang is considered to be a less sophisticated version of the Japanese taiyaki, but unlike its Japanese counterpart, the Korean version usually does not incorporate any other fillings besides the lightly sweetened red bean mixture.

These filling treats can be found everywhere in South Korea. They are one of the most common portable snacks sold by street vendors. It is recommended to enjoy them freshly baked, while they are still soft and slightly crispy, and the filling remains hot and creamy.