← Nouns Cooking · Korean

Ingredients

• 150 g plain or cake flour
• 35 g Glutinous rice flour
• 1 tsp Baking powder
• ¼ tsp Bicarbonate of soda
• 1½ tbsp Sugar
• ¼ tsp Salt
• 1 Eggs
• 280 ml Milk
• 2 tbsp Butter, melted, plus extra for the pan
• 300 g sweet red bean paste (chunky if you can find it)

Method

1. Whisk the flours, baking powder, baking soda, sugar and salt in a bowl. Whisk in the egg, milk and melted butter to a smooth, pourable batter, then rest it for 10 min.
2. Heat a bungeoppang or taiyaki pan on both sides over medium-low heat, then brush both halves with butter.
3. Pour batter into one side until each mould is about half full. Add about 1.5 tbsp red bean paste to the middle of each fish and cover with a little more batter.
4. Close the pan and cook for 2–3 min, then flip and cook for 2–3 min more, until crisp and golden brown. Open to check, and give it another minute if pale.
5. Lift out onto a rack so the crust stays crisp and eat while warm, watching out for the hot filling.

Tips

• No fish pan? Cook spoonfuls of batter in a small frying pan, add filling and more batter, then flip like a pancake.
• Custard, chocolate or cheese with sweetcorn are popular modern fillings.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari Beyond Kimchee