Directions

• 1. Prepare the Batter
• In a mixing bowl, whisk together flour, cornstarch, baking powder, sugar, and salt.
• In another bowl, beat the egg, milk, vanilla extract (if using), and vegetable oil until well combined.
• Gradually pour the wet ingredients into the dry ingredients, whisking until smooth. Let the batter rest for 5 minutes.
• 2. Preheat & Oil the Bungeoppang Pan
• Heat your Bungeoppang pan over medium-low heat for about 1-2 minutes.
• Lightly brush both sides of the pan with oil to prevent sticking.
• 3. Fill the Mold & Cook
• Pour a thin layer of batter into one side of the fish mold (about 1/3 full).
• Add 1-2 tsp of red bean paste (or other filling) in the center.
• Cover with another layer of batter until about 90% full.
• Close the pan and flip immediately to distribute the batter evenly.
• Cook for 2-3 minutes per side, flipping occasionally, until golden brown and crispy.
• 4. Serve & Enjoy!
• Once golden and crispy, carefully remove from the pan.
• Let cool for a minute before biting into the warm, gooey filling.
• Enjoy fresh with a cup of Korean barley tea (boricha) or matcha latte!