Bungeoppang is an extremely popular snack sold by street vendors nearly everywhere in Korea. When I was there in the late 70s through the 80s, they were cooked over open wood flame or charcoal burners in long molds that could cook 10 to 20 of the cakes at a time. Contemporary vendors have mostly switched to propane. Molds are now available for the home cook, so you no longer have to look for a vendor's stall to find fresh Bungeoppang.
Recipe Type: Holiday, Korean, Recipe, Snack, Street Food
Bungeoppang Mold (Handheld for gas stove, or electric)
Gas stove or butane/propane tabletop stove
1 cup all purpose flour
1/4 teaspoon salt
½ teaspoon baking soda
1 tablespoon brown sugar
9 ounces milk
1 tablespoon vegetable oil
6 ounces adzuki bean paste
Add a bit of cinnamon to the batter.
Add chopped walnuts, pecans, peanuts, or pine nuts to the bean paste.
Substitute honey for the brown sugar.
Substitute 1/4 cup rice flour for 1/4 cup of the all purpose flour.
Use fresh chopped or pulped fruit for the filling
Use jams or jellies for the filling
Add savory seasonings (cumin /oregano /chili powder /etc) to the batter, and use your favorite cheese for a filling.
Combine flour, salt, baking soda, and sugar in a bowl.
Add milk and mix well.
Pre-heat the mold over medium heat, then reduce to low.
Use a brush or lint free cloth, and lightly oil both the top and bottom sections of the mold. (For electric model, follow manufacturers instructions)
Pour the batter into one side of the fish mold until just short of half full. Fill the second to the same level.
Add about 1 tablespoon of sweet red bean paste to the center of each mold.
Carefully cover the bean paste with more batter, and finish filling the mold
Close the mold and cook for about 3 or 4 minutes over low heat.
Turn the mold over and cook another 3 or 4 minutes.
The cakes should be a rich golden brown color, but not too dark.
Open the mold and tilt over a plate. The cakes should slide off easily.
This recipe is modified slightly from Maangchi's recipe: http://www.maangchi.com/recipe/bungeoppang
While traditional Bungeoppang is great, you can change it up a little by using chopped fruits for the filling: Blueberries, cherries, strawberry, banana, raspberries, gooseberry, huckleberry, etc
Make it more savory by lowering the sugar and adding seasoning like oregano, cumin, black pepper, dried onion, garlic, etc, and using cheese or chopped cooked meats for the filling (leftover beef japchae makes an excellant filling).
Serving size: 1/4 of a recipe (13.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (18%) 35.25
Calories From Protein (9%) 18.2
Calories From Carbohydrates (73%) 146.23
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 3.98g 6%
Saturated Fat 1.34g 7%
Monounsaturated Fat 1.28g
Polyunsaturated Fat 0.97g
Trans Fatty Acids 0g
Cholesterol 4.58mg 2%
Sodium 284.31mg 12%
Potassium 119.49mg 3%
Total Carbohydrates 35.93g 12%
Fiber 0.56g 2%
Sugar Alcohols 0g
Net Carbohydrates 35.37g
Protein 4.67g 9%
Vitamin A 75.95IU 2%
Vitamin C 0mg 0%
Calcium 63.02mg 6%
Iron 1.32mg 7%
Vitamin E 0.81mg 8%
Vitamin D 0.92IU <1%
Thiamin 0.21mg 14%
Riboflavin 0.2mg 12%
Niacin 1.45mg 7%
Vitamin B6 0.05mg 3%
Folate 70.77mcg 18%
Vitamin B12 0.21mcg 3%
Pantothenic Acid 0.37mg 4%
Vitamin K 0.76mcg <1%
Phosphorus 82mg 8%
Magnesium 18.16mg 5%
Zinc 0.76mg 5%
Copper 0.12mg 6%
Manganese 0.29mg 14%
Selenium 9.69mcg 14%
Water 54.34g 0%