Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 6-8 tbsp custard filling
Special Equipment Needed:
- Bungeoppang pan (fish-shaped waffle pan)
- Whisk
- Mixing bowl
- Measuring cups and spoons
- Ladle
- Piping bag (optional)
Step-by-Step Instructions:
1. In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
2. In a separate bowl, beat the egg and mix in the milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until smooth.
4. Heat the bungeoppang pan over medium heat and lightly grease with cooking spray or oil.
5. Ladle the batter into the pan, filling each fish-shaped mold halfway.
6. Spoon 1 tablespoon of custard filling into the center of each mold.
7. Cover the custard filling with more batter until the mold is about 3/4 full.
8. Close the pan and cook for 2-3 minutes on each side or until golden brown.
9. Remove the bungeoppang from the pan and repeat the process until all the batter is used up.
10. Serve warm and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Medium heat
Serving size:
Makes 6-8 bungeoppang
Nutritional information:
Calories per serving: 200
Total fat: 9g
Saturated fat: 1g
Cholesterol: 35mg
Sodium: 140mg
Total carbohydrates: 25g
Dietary fiber: 0g
Total sugars: 9g
Protein: 4g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or tapioca starch.
- Granulated sugar can be substituted with brown sugar or honey.
- Custard filling can be substituted with Nutella, peanut butter, or fruit jam.
Variations:
- Add chocolate chips or chopped nuts to the batter for added texture and flavor.
- Use different fillings such as red bean paste or cream cheese.
- Add food coloring to the batter for a fun and colorful twist.
Tips and Tricks:
- Make sure to grease the bungeoppang pan well to prevent sticking.
- Use a ladle to pour the batter into the pan for even distribution.
- If using a piping bag to fill the molds with custard, snip off a small corner to make it easier to fill.
Storage Instructions:
Store leftover bungeoppang in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat bungeoppang in the microwave for 10-15 seconds or in a toaster oven for 3-5 minutes.
Presentation Ideas:
Serve bungeoppang on a platter with a dusting of powdered sugar and a drizzle of chocolate sauce.
Garnishes:
Garnish with fresh berries, whipped cream, or chopped nuts.
Pairings:
Pair with a hot cup of tea or coffee for a delicious snack.
Suggested Side Dishes:
Serve with a side of fresh fruit or a small salad for a balanced meal.
Troubleshooting Advice:
- If the bungeoppang is sticking to the pan, try greasing it more or using a non-stick pan.
- If the custard filling is leaking out of the bungeoppang, try using less filling or sealing the edges of the batter better.
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:
Custard bungeoppang is sweet and creamy with a crispy exterior.
Serving Suggestions:
Serve as a snack or dessert.
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Region: Korean