Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 cup caramel sauce
Special equipment needed:
- Bungeoppang pan (fish-shaped waffle maker)
- Piping bag or plastic bag
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg and then add the milk, vegetable oil, and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat the bungeoppang pan over medium heat. Brush the pan with a little bit of oil.
5. Pour the batter into the pan, filling each fish-shaped mold about 2/3 full.
6. Spoon a small amount of caramel sauce into the center of each mold.
7. Cover the caramel sauce with more batter, filling the mold to the top.
8. Close the pan and cook for about 2-3 minutes on each side, or until golden brown.
9. Remove the bungeoppang from the pan and let cool on a wire rack.
10. Once cooled, fill a piping bag or plastic bag with the remaining caramel sauce. Cut a small hole in the corner of the bag and pipe the caramel sauce onto the bungeoppang.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 6-8 bungeoppang
Nutritional information:
Calories per serving: 220
Fat: 8g
Carbohydrates: 33g
Protein: 4g
Sodium: 200mg
Sugar: 14g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or tapioca starch.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Caramel sauce can be substituted with chocolate sauce or fruit jam.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different flavors of sauce, such as chocolate or strawberry.
- Add a pinch of cinnamon or nutmeg to the batter for a warm, spicy flavor.
Tips and tricks:
- Make sure to brush the pan with oil before each use to prevent sticking.
- Do not overfill the molds with batter, as it will overflow and make a mess.
- Use a piping bag or plastic bag to make it easier to fill the molds with caramel sauce.
Storage instructions:
Store leftover bungeoppang in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat bungeoppang in a toaster or oven at 350°F for 5-10 minutes, or until warm and crispy.
Presentation ideas:
Arrange the bungeoppang on a platter and drizzle with extra caramel sauce. Serve with a scoop of vanilla ice cream on top.
Garnishes:
Sprinkle chopped nuts or chocolate shavings on top of the bungeoppang for extra flavor and texture.
Pairings:
Serve with a hot cup of coffee or tea for a delicious snack.
Suggested side dishes:
Fresh fruit or a small salad would make a great side dish to balance out the sweetness of the bungeoppang.
Troubleshooting advice:
- If the bungeoppang is sticking to the pan, brush the pan with more oil before cooking.
- If the batter is too thick, add a little more milk to thin it out.
- If the bungeoppang is not cooked through, cook for a little longer on each side.
Food safety advice:
Make sure to cook the bungeoppang thoroughly to prevent any foodborne illnesses.
Food history:
Bungeoppang is a popular Korean street food that originated in the 1930s. It is a fish-shaped waffle filled with sweet or savory fillings.
Flavor profiles:
Caramel bungeoppang is sweet and slightly salty, with a crispy exterior and soft, fluffy interior.
Serving suggestions:
Serve caramel bungeoppang as a dessert or snack.
Related Categories
Cooking Method: N/A
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Region: Korean
Taste: Sweet, Nutty, Buttery, Caramelized