Bungeoppang has always been an East-West fusion dish, originating in 1930s Japan-occupied Korea, a further adaptation of the Japanese taiyaki dish, itself derived from Western-style waffle dishes. Like taiyaki, these whimsical sweet bean paste dumplings are traditionally made in a fish-shaped pan mold. The preparation enjoyed a resurgence of popularity in South Korea during the 1990s, when retro foods and styles were trending widely, and more recently has also enjoyed trend status in the United States, where Korean cuisine has garnered great interest throughout the 2010s. In Korea and in the United States, bungeoppang are most commonly enjoyed as a street food. However, with the right equipment, in the form of the necessary fish-shaped pan mold, they can be prepared in any home kitchen.
Recipe Servings: 6
Ingredients
- 5 cups and 2 Tbsp water, divided
- 1 cup of dried red beans
- 1 cup and 1 Tbsp brown or white sugar, divided
- 1 tsp vanilla extract
- 1 tsp salt, divided
- 1 cup all-purpose flour
- ½ tsp baking soda
- 1 Tbsp vegetable oil
Directions
- Bring 4 cups of water to a boil.
- Add the dried red beans and boil for 10 minutes.
- Reduce the heat and simmer for 60 minutes or until tender.
- Drain and add 1 cup sugar, vanilla, and ½ teaspoon of salt. Mix thoroughly.
- Whisk together the flour, baking soda, and remaining salt and sugar in a large bowl.
- Add the remaining water and mix thoroughly.
- Sieve the mixture through a strainer to break up any remaining lumps in the batter.
- Heat a bungeoppang pan; when hot, reduce heat to low and grease both sides of the pan mold with vegetable oil.
- Pour the batter into one side of the mold, filling about ⅓ full. In the center, place 1 tablespoon of the red bean paste. Then completely fill the mold with additional batter.
- Close the mold and cook for about 3 minutes over low heat; then turn the pan and cook for an additional 3 minutes, finally turning one more time and cooking, opened, for 30 seconds to crisp the outside of the bread.
- Serve hot.
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