Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup red bean paste
- Cooking spray
Special equipment needed:
- Bungeoppang pan (fish-shaped waffle iron)
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, cornstarch, salt, baking powder, baking soda, and sugar.
2. In a separate bowl, beat the egg and then add milk and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth.
4. Heat the bungeoppang pan over medium heat and spray with cooking spray.
5. Pour the batter into each fish-shaped mold until it is about 2/3 full.
6. Add a spoonful of red bean paste in the center of each mold.
7. Cover the red bean paste with more batter until the mold is full.
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 them cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 minutes
5. Temperature:
- Medium heat
Serving size:
- Makes 8-10 bungeoppang
Nutritional information:
- Calories: 160
- Fat: 2g
- Carbohydrates: 32g
- Protein: 4g
- Sodium: 180mg
- Sugar: 12g
Substitutions for ingredients:
- Red bean paste can be substituted with Nutella, peanut butter, or any other filling of your choice.
Variations:
- Add green tea powder to the batter for a matcha-flavored bungeoppang.
- Use chocolate chips instead of red bean paste for a chocolate-filled bungeoppang.
Tips and tricks:
- Make sure to spray the bungeoppang pan with cooking spray before each use to prevent sticking.
- Use a spoon to add the red bean paste to the center of each mold for easier filling.
- Don't overfill the molds with batter, as it will cause the bungeoppang to overflow and lose its shape.
Storage instructions:
- Store leftover bungeoppang in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat bungeoppang, place them in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve bungeoppang on a platter with a dusting of powdered sugar and a side of fresh fruit.
Garnishes:
- Powdered sugar
- Fresh fruit
Pairings:
- Green tea
- Coffee
Suggested side dishes:
- None
Troubleshooting advice:
- If the bungeoppang is sticking to the pan, try spraying more cooking spray or using a non-stick pan.
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 traditionally filled with red bean paste and shaped like a fish.
Flavor profiles:
- Sweet and slightly savory with a creamy filling.
Serving suggestions:
- Serve bungeoppang as a snack or dessert.
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Region: Korean