Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped scallions
Special equipment needed:
- Bungeo-ppang pan (fish-shaped waffle iron)
Step-by-step instructions:
1. In a large mixing bowl, combine flour, cornstarch, sugar, baking powder, baking soda, and salt. Mix well.
2. In a separate bowl, beat the egg and add milk and vegetable oil. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Fold in the shredded cheddar cheese and chopped scallions.
5. Preheat the Bungeo-ppang pan over medium heat.
6. Grease the pan with cooking spray or butter.
7. Pour the batter into the pan, filling each fish-shaped mold about 2/3 full.
8. Close the pan and cook for 2-3 minutes or until golden brown.
9. Flip the pan over and cook for another 2-3 minutes or until the other side is golden brown.
10. Remove the Cheese Bungeo-ppang from the pan and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 Cheese Bungeo-ppang
Nutritional information:
- Calories per serving: 180
- Total fat: 9g
- Saturated fat: 3g
- Cholesterol: 35mg
- Sodium: 220mg
- Total carbohydrates: 20g
- Dietary fiber: 0g
- Sugars: 7g
- Protein: 5g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or tapioca starch.
- Cheddar cheese can be substituted with any type of shredded cheese.
- Scallions can be substituted with chopped onions or chives.
Variations:
- Add cooked bacon or ham to the batter for a savory twist.
- Replace the cheddar cheese with mozzarella cheese for a gooey, cheesy center.
- Add chopped jalapenos or red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to grease the Bungeo-ppang pan well to prevent sticking.
- Use a ladle or measuring cup to pour the batter into the pan for even distribution.
- Don't overfill the molds, as the batter will expand while cooking.
- Serve the Cheese Bungeo-ppang warm for the best taste and texture.
Storage instructions:
- Store leftover Cheese Bungeo-ppang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Cheese Bungeo-ppang in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the Cheese Bungeo-ppang on a platter with a side of dipping sauce, such as sweet chili sauce or soy sauce.
- Garnish with chopped scallions or sesame seeds for added flavor and texture.
Pairings:
- Serve with a side of kimchi or pickled vegetables for a traditional Korean snack.
- Pair with a cup of hot tea or coffee for a cozy breakfast or afternoon snack.
Suggested side dishes:
- Korean-style fried chicken
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the Cheese Bungeo-ppang is sticking to the pan, try greasing the pan more or using a non-stick pan.
- If the Cheese Bungeo-ppang is not cooking evenly, try adjusting the heat or flipping the pan more frequently.
Food safety advice:
- Make sure to cook the Cheese Bungeo-ppang thoroughly to prevent foodborne illness.
- Store leftover Cheese Bungeo-ppang in the refrigerator and consume within 3 days.
Food history:
- Bungeo-ppang is a popular Korean street food that originated in the 1930s. It is traditionally filled with sweet red bean paste, but savory versions like Cheese Bungeo-ppang have become popular in recent years.
Flavor profiles:
- Cheese Bungeo-ppang is a savory snack with a crispy exterior and a cheesy, slightly sweet center. The scallions add a fresh, oniony flavor.
Serving suggestions:
- Serve Cheese Bungeo-ppang as a snack or appetizer at a party or gathering.
- Enjoy as a quick breakfast or afternoon snack on-the-go.
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Region: Korean