Fish-shaped Korean bread with sweet red bean filling

Fish-shaped Korean bread with sweet red bean filling

Fish-shaped Korean bread with sweet red bean filling:

A sweet red bean and green tea matcha pudding-filled pastry in the Fish-shaped Korean bread with sweet red bean filling is a common Korean street snack. For crispy edges and a warm, soft filling, consume it while it’s still hot.all visitors to Korea are familiar with bungeoppang! Small business owners in Seoul’s streets sell these fish buns and pastries.

I haven’t been able to get these since I was unable to travel back to Korea for a time. But fortunately, I can buy the ice cream version at my local Korean grocery store, which I also adore. I adore Asian pastries in general since they tend to be a lot less sweet than pastries from Western nations.

For those of you who have never tried it, it is a hot, fish-shaped bread with a red bean filling that is crispy on the outside. A crucian carp, which resembles a large goldfish, is referred to as a “bungeo” in Korean. The Korean word for bread is “ppang.” They are relatively inexpensive and are offered for sale in the streets all around Korea.


Making a matcha green tea pudding or custard with some red bean paste is what this recipe calls for. similar to the matcha ice cream and red bean paste-filled ice cream fish seen at many Korean grocery stores. Ensure that the red bean paste you purchase is rough (pat); do not confuse it with the smoother red bean paste found in Asian grocery stores, which does not have any bean bits in it. In actuality, you could use any of them, but these fish pastries work best with the rough red bean paste’s texture.


  1. 1 cup all purpose flour
  2. ½ teaspoon kosher salt
  3. ½ teaspoon baking soda

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  4. 1 tablespoon brown or white sugar
  5. 1 cup plus 2 tablespoons water
  6. 1 tablespoon vegetable oil
  7. Sweet red beans 


  1. In a bowl, mix sugar, baking soda, kosher salt, and flour. Add water, then thoroughly stir.
  2. To obtain a smooth batter free of lumps, sift the mixture through a strainer.
  3. Turn the bungeoppang pan to low heat and heat it up.


  4. Using a small amount of vegetable oil, lightly coat the upper and bottom fish molds after opening the pan.
  5. until it is 1/3 filled, pour the batter into one side of the fish mold. One tablespoon of delicious red beans should be placed in the center. Gently fill the remaining space in the fish mold until it completely encloses the red beans.
  6. Cook for roughly 3 minutes at low heat with the mold closed.
  7. For an additional three minutes, flip the pan over. To slightly increase the bread’s crispiness, open it up and turn it over one more for another 30 seconds.
  8. Serve right away after removal.


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