Bungeoppang

Ingredients · 4 servings

• 500 gBatter, ready for pouring
• 240 gSweet red bean paste
• 10 gVegetable oil

Equipment

stovetop, fish shaped pan, ladle, spoon, pastry brush, spatula, cooling rack

Instructions

1. 1
   Mise En Place

   Gather batter, sweet red bean paste, vegetable oil, a fish shaped pan, ladle, spoon, pastry brush, spatula, and cooling rack. · 5 min

   What to look for: All ingredients measured and tools within reach

2. 2
   Heat Mold

   Heat the closed fish shaped pan over medium heat until a drop of batter sizzles gently on contact and the metal feels evenly hot. · 3 min

   What to look for: A small batter drop sizzles gently

3. 3
   Oil Cavities

   Brush both cavities lightly with vegetable oil, then ladle in enough batter to coat the lower fish shapes without overflowing. · 1 min

   What to look for: Cavities are thinly coated and batter sits level

4. 4
   Add Filling

   Spoon sweet red bean paste into the center of each cavity, keeping the filling away from the edges so the pastry can seal. · 2 min

   What to look for: Paste sits centered with a clean batter border

5. 5
   Seal Pastry

   Cover the filling with more batter, close the pan firmly, and cook until steam slows and the underside smells toasted. · 4 min

   What to look for: Steam decreases and edges look set

6. 6
   Cook Second Side

   Turn the pan over and cook the second side until both fish are golden, crisp at the edges, and release cleanly. · 4 min

   What to look for: Both sides are evenly golden and crisp

7. 7
   Repeat and Serve

   Repeat cooking with the remaining batter and paste, then serve the bungeoppang hot after 2 minutes on a cooling rack. · 8 min

   What to look for: Pastries are crisp outside and filling is warm