Bungeoppang (Korean Fish Shaped Pastry)

Foi meio difícil pois não tenho a forma e fiz na frigideira normal mais estava maravilhoso

The recipe is easy to follow. I was going to try pumpkin as the filling. My daughter wants to make matcha flavored bungeoppang and red bean paste ..not mixed together 😁

I just made for dessert with friends. I used an apple pie filling and coated result with cinnamon sugar. I have an electric mould as I don't have gas for cooking. They loved it, now to get them to try the sweet red bean filling.

Can you please include an English version of your directions? And why did you rate this recipe as 3 stars? I found it really quite wonderful so am curious what you were unimpressed with

No, it isn't. The country of origin is Japan. It was introduced in Korea during the occupation, but it didn't originate in the Korean peninsula. Taiyaki can be dated to the 18th century, and although red bean paste is common as a sweet filling in East Asia, the particular concept of taiyaki more or less comes from another sweet pastry, imagawayaki. The difference is mainly in the shape, but the concept is the same. But if you have credible sources (culinary history books, for example) backing up your Korean origin claim, I'd like to see it. I'm neither Korean nor Japanese, so I'm pretty impartial in this.

This recipe is the best recipe that i can follow..
All measurements are fixed for the recipe.
And my kids could never stop to ask for more bungeoppang..
Also, my customer love this bungeoppang so much..
Thank you for your recipe's sharing..

Why mine taste a little bitter? Is the baking powder too much? Maybe next time I will try 1 tsp baking powder.

this tases just like a regular waffle, i was hoping for a more original mochi texture to the batter.

Would you post (if you have) a korean vendor version of bunggeoppang with the stick rice flour? With just flour as an ingredient, the consistency and texture is more like the japanese Taiyaki (almost like anko pan). All the buggeoppang in korea that I've tried have had sticky rice flour added texture to it.

I Love this recipe! I've made it a number of times now, I also made my own sweet red beans for the bread. My family really loves these and my co workers love to ask about them when I bring them in.

So far all who have tried them have like them and each time I make them they get better.

Thank You!