Bungeoppang is one of the winter snacks in Korea that you really must try

 

A common winter street scene in Korea is food carts selling bungeoppang on street corners. Bungeoppang is made by pouring flour dough into a black iron mold in the shape of a bungeo (carp) and filling it with red bean paste. Bungeoppang can vary slightly in shape and color depending on the amount of flour used and the baking time, but the taste is always a crowd pleaser.

For many Koreans, the sight of freshly baked bungeoppang and its sweet aroma permeating the cold air is a signal that winter has indeed arrived. Nowadays, you can find various types of bungeoppang such as ingeoppang (mini bungeoppang) and bungeoppang filled with ingredients other than traditional red bean paste. Prices vary by region, but 3 to 5 bungeoppang usually sell for 2,000 won.

The outer shell of bungeoppang is made from a simple dough consisting of eggs, flour, sugar and water. The dough is poured into a fish-shaped mold, in the middle then filled with fine or coarse red bean paste, and again covered with dough. This bread is then baked on the stove until golden brown and crispy around the edges. When compared to taiyaki from Japan, bungeoppang tends to have a goldfish-like shape. This is the most common snack sold by street vendors there. When you want to eat bungeoppang, it is recommended to eat it fresh from its roasting place. So that the bungeoppang still feels soft and crunchy at the same time, and the filling remains warm and soft.

Because at this time there is still an outbreak of the covid-19 virus and we still can't go to Korea, we should make this food at home. Recipe for Bungeoppang:

Dough Material:

150 grams of protein flour

2 tbsp powdered white sugar

1/2 teaspoon baking soda

1/2 tsp salt

170 ml water

Red bean paste ingredients (cake filling):

250 grams canned adzuki beans (small red beans)

2 tablespoons fine granulated sugar

2 tablespoons of water

1 drop vanilla essence

How to make :

1.     Pour the canned kidney beans into a fine sieve, remove the skin and then puree. If using real red bean seeds, boil them for one to two hours so that they are easy to mash.

2.     Boil red beans using low heat. Add vanilla essence and powdered sugar. Heat until kidney beans thicken, about two to three minutes. Turn off the heat and cool.

3.     Make the dough, mix all the ingredients and add water little by little. Stir until everything is evenly mixed.

4.     Heat the Korean fish cake mold, grease it with oil or margarine. Pour the batter into each mold. Not full, only a third.

5.     Cook for about two minutes, add a tablespoon of red bean paste. Cover the mold, turn it over and let it rest for two to three minutes. Serve while warm.

 

 

 

Source : https://www.visitkorea.or.id/article/camilan-korea-yang-lezat-sempurna-untuk-musim-dingin  , https://www.kompas.com/food/read/2021/01/07/210600475/resep-bungeoppang-kue-ikan-korea-seperti-waffle-isi-kacang-merah  

Source Picture : https://www.visitkorea.or.id/article/camilan-korea-yang-lezat-sempurna-untuk-musim-dingin  .