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#Fish with red bean paste how to#
#Fish with red bean paste upgrade#

Turn the pan over and let it cook another 3 minutes.

Close the mold and cook for about 3 minutes over low heat.

Add 1 tablespoon of sweet red beans to the center, and then gently fill up the rest of the fish mold to totally cover the red beans.

Pour the batter into one side of the fish mold until it’s ⅓ full.

Open the pan and grease both the upper and lower fish molds with a light coating of vegetable oil.

Heat up the bunggeoppang pan and turn the heat down to low.

Sieve the mixture through a strainer to get a silky batter without any lumps.

Combine flour, kosher salt, baking soda, and sugar in a bowl.

Sweet red beans (canned or homemade): for homemade, use the method from my patbingsu recipe.

Try making this at home! Here’s some info on where to buy the pan, and let me know how it turns out if you make it! Ingredients (for 6 bungeoppang) “Ok, this is yours… and the next batch will be yours…”īeware, it’s going to be super-hot, especially the filling! So if you make this for your loved ones, make them gather round as you make it, and serve it to them right off the pan.

#Fish with red bean paste upgrade#

It’s funny that trying to upgrade my childhood snack ended up being unsatisfying! Food, taste, and memory are closely tied together, sometimes it’s hard to change them. I also set out to make it more nutritious by adding milk to the batter, and even though this was delicious it wasn’t the taste I remembered and used to love, so I don’t use it anymore. It should be soft and fluffy, but not spongy. And I also remembered the taste and texture of the bread.

#Fish with red bean paste how to#

I missed the taste of bungeoppang so much, and since I always closely watched the vendors working, I had a pretty good idea of how to make it. I was thrilled! I couldn’t wait to get back home and try it out. Then on a recent trip to Los Angeles I found one in a kitchenware store in Koreatown!

And I didn’t think I’d be able to find the fish-shaped pan that I needed. My readers have been requesting this recipe for years, but I thought it would be impossible to make at home and have it taste like it does on the streets of Korea. They sell them all over the Korea in the streets, and they’re very cheap. And “ppang” is the Korean word for bread. In Korean, a “bungeo” is a crucian carp, which looks like a big goldfish. This will be a relief for those of you who used to live in Korea, because I’m sure you’re missing this sweet, hot, delicious treat.įor those of you who never had it, it’s a crispy outside, hot, fish shaped bread in the shape of a fish, with a red bean filling. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!Ģ.Hi everybody! Bungeoppang, the super-popular Korean street snack is here! : )Īfter watching this video you’ll be able to make it at home whenever you want. After about 5 minutes, take out the Taiyaki from the plate.ġ. Put the red bean paste on top, pour additional dough on top and close the cover.Ħ. Pour the dough into the hot poison plate. Move the dough to the fridge and cool it down for about 1 hour.ĥ. Pour the mixture (2) in a bowl (1) little by little and mix well.Ĥ. Mix flour, baking soda, sugar and salt in a bowl.ģ. In this recipe, I introduce the traditional Taiyaki which has red bean paste inside. Usually, Taiyaki has red bean paste inside but some shops sell custard cream, matcha cream, sweet potato paste, Chocolate cream, Sesame cream etc. You can buy online or electric stores here in Japan to make at home or you can find Taiyaki shops at many places here in Japan. To make this shape, you need to buy special waffle machine. “Tai (鯛)” means a carp and “Yaki (焼き)” means stir-fry or bake in Japanese. Do you know this fish shape waffle? This is called Taiyaki (鯛焼き).