March 18, 2025

Bungeo-ppang (붕어빵) – Crispy, Sweet, and Chewy Korean Fish-Shaped Pastry

Bungeo-ppang is a beloved Korean street snack, best enjoyed fresh and warm during the colder months. This fish-shaped pastry has a crispy outer shell and a chewy interior, traditionally filled with sweet red bean paste (anko). However, you can also fill it with mozzarella cheese, custard, or even Nutella for a modern twist. If you cannot find red bean paste at grocery stores nearby, you can make it at home!

If you’ve ever wanted to make fresh, homemade bungeo-ppang, this recipe will guide you step by step. The process is simple, and the result is just as delicious as those from Korean street vendors!

Equipment

Bungeo-ppang pan (Taiyaki pan) – Essential for achieving the fish shape
Bowl
Whisk
Pastry brush
Spatula

Ingredients

Batter
- Cake flour (or All-purpose flour and Cornstarch)
- Sugar
- Baking powder
- Milk
Filling
- Red bean paste (anko) (Homemade or buy at asian grocery store)
- (Optional) Mozzarella cheese
Cooking
- Vegetable oil

Instructions

In a bowl, mix the all-purpose flour, cornstarch, sugar, and baking powder. Alternatively, you can use cake flour instead of all-purpose flour and cornstarch.
Gradually add the milk and whisk until smooth. If time allows, cover the batter and let it rest for one hour to improve texture.
If using red bean paste, measure 2 tbsp per cake and shape into rectangles for easy placement.
If using mozzarella cheese, slice into 2 cm thick sticks and set aside.
Heat the bungeo-ppang pan over low heat to ensure even cooking. Prepare a small bowl of vegetable oil, a pastry brush, and a spatula. Before cooking, whisk the batter again to maintain consistency. Brush the fish-shaped molds with vegetable oil and increase the heat to medium.
Pour the batter into the mold, filling it halfway. If the batter is thick, spread it evenly with a spatula.
Use a spatula to gently place one portion (2 tbsp) of red bean paste or a mozzarella cheese stick onto the center of each mold.
Pour additional batter on top until the filling is fully covered.
Cook for 2-3 minutes on one side.
Grease the other side of the mold, then flip the pan over and cook for another 2-3 minutes.
If the any side is not fully golden brown, cook for an additional minute.
Carefully remove the bungeo-ppang from the pan. Repeat the same steps for more cakes.
Let them cool slightly before serving. Enjoy them warm for the best taste!

Videos

@the.hungry.korean
Bungeo-ppang 붕어빵 in South Korea or also known as Taiyaki in Japan is similar to a pancake stuffed pastry. Traditionally filled with red bean paste or anko. Street vendors in South Korea offers other flavours like choux cream or custard, sweet potato or pizza. Ours is red bean paste and mozzarella cheese. This one’s a popular Korean street food in the winter. It’s fluffy crunchy on the edges. Follow for part 2 as we show you how to make it in the fish pan. 😋 #bungeoppang #koreanstreetfood #anko #taiyaki #fishbread #redbean #붕어빵 #choux #chouxpastry #koreanfood #banchan #koreandessert #koreansnack
♬ Chill Day – LAKEY INSPIRED

@the.hungry.korean
Bungeo-ppang 붕어빵 in South Korea or also known as Taiyaki in Japan is similar to a pancake stuffed pastry. Traditionally filled with red bean paste or anko. Street vendors in South Korea offers other flavours like choux cream or custard, sweet potato or pizza. Ours is red bean paste and mozzarella cheese. This one’s a popular Korean street food in the winter. It’s fluffy crunchy on the edges. Follow for part 2 as we show you how to make it in the fish pan. Look at that cheese pull. 😋 #bungeoppang #koreanstreetfood #anko #taiyaki #fishbread #redbean #붕어빵 #choux #chouxpastry #koreanfood #banchan #koreandessert #koreansnack
♬ Chill Day – LAKEY INSPIRED

Tips

Freezing: Store bungeo-ppang in the freezer for up to 1 month.
Reheating: Microwave for 20 seconds to thaw the filling, then air fry for a crispy texture.

Bungeo-ppang (Taiyaki)

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 cakes

Ingredients

Batter

1 cup cake flour or 14 tbsp all-purpose flour + 2 tbsp cornstarch
1 tbsp sugar
1 tsp baking powder
⅔ cup milk

Filling

8 tbsp Red bean paste 2 tbsp per cake
Mozzarella cheese optional

Cooking

Vegetable oil

Instructions

In a bowl, mix the all-purpose flour, cornstarch, sugar, and baking powder. Alternatively, you can use cake flour instead of all-purpose flour and cornstarch.
Gradually add the milk and whisk until smooth. If time allows, cover the batter and let it rest for one hour to improve texture.
If using red bean paste, measure 2 tbsp per cake and shape into rectangles for easy placement.
If using mozzarella cheese, slice into 2 cm thick sticks and set aside.
Heat the bungeo-ppang pan over low heat to ensure even cooking. Prepare a small bowl of vegetable oil, a pastry brush, and a spatula. Before cooking, whisk the batter again to maintain consistency. Brush the fish-shaped molds with vegetable oil and increase the heat to medium.
Pour the batter into the mold, filling it halfway. If the batter is thick, spread it evenly with a spatula.
Use a spatula to gently place one portion (2 tbsp) of red bean paste or a mozzarella cheese stick onto the center of each mold.
Pour additional batter on top until the filling is fully covered.
Cook for 2-3 minutes on one side.
Grease the other side of the mold, then flip the pan over and cook for another 2-3 minutes.
If the any side is not fully golden brown, cook for an additional minute.
Carefully remove the bungeo-ppang from the pan and let them cool slightly before serving. Enjoy them warm for the best taste!