Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 cup red bean paste
- Cooking oil spray
Special equipment needed:
- Bungeo-ppang pan (fish-shaped waffle iron)
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until smooth.
4. Heat the bungeo-ppang pan over medium heat and spray with cooking oil.
5. Pour batter into the pan, filling each fish-shaped mold halfway.
6. Add a small dollop of red bean paste in the center of each mold.
7. Pour more batter on top to cover the red bean paste.
8. Close the pan and cook for 2-3 minutes or until golden brown.
9. Open the pan and use a toothpick to remove the bungeo-ppang from the molds.
10. Repeat with the remaining batter and red bean paste.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 minutes per batch
5. Temperature:
- Medium heat
Serving size:
- Makes 8-10 bungeo-ppang
Nutritional information:
- Calories: 130 per bungeo-ppang
- Fat: 1g
- Carbohydrates: 28g
- Protein: 3g
Substitutions for ingredients:
- Red bean paste can be substituted with Nutella, peanut butter, or any other filling of your choice.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture and flavor.
- Use different fillings such as custard, cream cheese, or fruit preserves.
Tips and tricks:
- Make sure to spray the pan with cooking oil to prevent sticking.
- Don't overfill the molds with batter as it will overflow and make a mess.
- Use a toothpick to remove the bungeo-ppang from the molds to avoid burning your fingers.
Storage instructions:
- Store leftover bungeo-ppang in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat, place the bungeo-ppang in a toaster or oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve the bungeo-ppang on a platter with a dusting of powdered sugar and a drizzle of chocolate sauce.
Garnishes:
- Garnish with fresh fruit such as strawberries or bananas.
Pairings:
- Serve with a hot cup of coffee or tea.
Suggested side dishes:
- None needed, as bungeo-ppang is a snack or dessert on its own.
Troubleshooting advice:
- If the bungeo-ppang sticks to the pan, try spraying more cooking oil or using a non-stick pan.
Food safety advice:
- Make sure to cook the bungeo-ppang thoroughly to avoid any raw batter.
Food history:
- Bungeo-ppang is a popular Korean street food that originated in the 1930s.
Flavor profiles:
- The crispy exterior of the bungeo-ppang pairs well with the sweet and creamy red bean paste filling.
Serving suggestions:
- Serve the bungeo-ppang as a snack or dessert at a party or gathering.
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Region: Korean