Bungeoppang (붕어빵) is one of those Korean street foods that’s almost impossible to eat just one of. The outside gets lightly crisp and browned in the fish-shaped pan while the inside stays tender and a little chewy, with sweet red bean hiding in the middle.
The traditional filling is sweet red bean paste, or pat (팥), and I’d start there if this is your first batch. The slightly earthy bean flavor works beautifully with the plain batter, and you get a nice break from the sweetness when you reach the unfilled head and tail.
The trick at home is keeping the batter fairly thin and the heat moderate. Too little heat makes the batter cling to the mold; too much browns the outside before the center has cooked. Once you get the pan temperature right, each batch comes together surprisingly quickly. The classic version is also best eaten warm, when the shell is crisp and the filling is still soft. Pasted text
Bungeoppang Recipe
Korean bungeoppang has a lightly crisp, golden shell with a tender, slightly chewy center and sweet red bean filling tucked inside. Serve it warm straight from the fish-shaped pan.
Prep 10 min
Cook 20 min
Cuisine Korean
Yield
4 fish-shaped pastries
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Ingredients
Instructions
Whisk the all-purpose flour, sweet rice flour, baking soda, baking powder, sugar, and salt together in a bowl. Break up any lumps so the batter will pour smoothly.
In a separate bowl, whisk the egg and milk until evenly combined. Pour the wet mixture into the dry ingredients and whisk just until you have a smooth, pourable batter. Don't beat it longer than necessary.
Close the empty bungeoppang pan and heat it over medium heat for about on each side. To test the temperature, flick a tiny drop of water onto the surface; it should sizzle immediately.
Reduce the heat to low and open the pan. Lightly brush all four fish molds with melted butter or oil. You want a thin coating rather than a puddle of oil.
Pour batter into the molds on the heated side, filling each fish only about one-third full. The batter should reach the eye and body area without covering the tail completely.
Quickly spoon about 2 teaspoons of sweet red bean paste into the center of each fish. Keep the filling away from the edges so it stays sealed inside.
Pour another thin layer of batter over the filling until the fish is covered. Don't worry if a little batter reaches the edges of the mold; those thin crispy bits are worth keeping.
Close the pan and immediately flip it over. Raise the heat to medium-low and cook for about 2 to 2½ minutes.
Flip the pan and cook the other side for another 2 to 2½ minutes. Open the pan and check the color. The fish should be golden brown and the edges should look crisp. If they're still pale, cook for another , checking frequently.
Transfer the bungeoppang to a plate or wire rack and let it sit for a couple of minutes. Break one open carefully before eating—the red bean center can stay surprisingly hot even after the crust has cooled. Pasted text
Notes & Variations
Use the right red bean texture: Chunky sweet red beans or a coarse red bean paste (pat) work especially well because the filling spreads naturally inside the fish instead of staying in one dense lump. Pasted text
Don't crank up the heat: Medium-low is the sweet spot once the pan is preheated. High heat can brown the fish quickly while leaving the middle undercooked.
For a different filling: Custard, chocolate, jam, or fruit preserves can work, but keep the filling fairly thick so it doesn't leak out while the pan is being flipped. Pasted text
For leftovers: Let them cool completely, wrap well, and freeze. Reheat in a dry skillet or air fryer until hot and crisp again. They're best fresh, though—the crust loses some of its snap after storage.
Nutrition (approx., per serving): Calories: 204 · Protein: 5g · Carbs: 36g · Fat: 4g · Saturated fat: 2g · Cholesterol: 35mg · Sodium: 177mg · Fiber: 1g · Sugar: 17g Estimated values based on the final ingredients and approximate serving size; actual nutrition may vary depending on the red bean filling and brands used. Pasted text
FAQ
How do I prevent bungeoppang from sticking to the pan?
Preheat the closed pan properly before adding the batter, then lightly grease the fish molds before cooking. If the batter hits a cold mold, it can grab onto the surface instead of setting cleanly. Once the pan is hot enough, the batter should begin cooking as soon as it touches the mold. Pasted text
Why is my bungeoppang pale or soft instead of crisp?
Cook it a little longer over medium-low heat until both sides are properly golden brown. Avoid piling freshly cooked pieces on a plate because trapped steam softens the crust; a wire rack is better if you're making several batches.
How much red bean paste should I put in bungeoppang?
About 2 teaspoons per fish is a good starting point for this recipe. Keep the filling in the middle rather than pushing it toward the edges, then cover it completely with batter so it doesn't leak into the pan. Pasted text
Can I freeze homemade bungeoppang?
Yes, bungeoppang freezes well once completely cooled. Wrap the individual pastries or place them in a freezer-safe container, then reheat them in a dry skillet or air fryer to bring some of the crispness back.
Why is the red bean filling so hot when the pastry isn't?
The sweet red bean center holds heat much longer than the thin pastry shell, so let the bungeoppang rest for a few minutes before biting into it. Breaking the fish open in the middle also lets the trapped steam escape and cools the filling faster. Pasted text
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She writes approachable home-style recipes — Korean rice, soup, banchan, and fermented staples, plus favorite dishes from across Asia — explained simply for cooks outside Korea.
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