Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp matcha powder
- Red bean paste (as much as desired)
Special equipment needed:
- Bungeoppang pan (fish-shaped waffle maker)
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the egg and then add the milk and vegetable oil. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Add the matcha powder and mix until well combined.
5. Heat the bungeoppang 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 halfway.
8. Add a spoonful of red bean paste in the center of each mold.
9. Pour more batter on top of the red bean paste, filling the mold completely.
10. Close the pan and cook for 2-3 minutes or until golden brown.
11. Flip the pan and cook for another 2-3 minutes or until the other side is golden brown.
12. Remove from the pan and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 5-6 minutes per batch
Temperature:
Medium heat
Serving size:
Makes 6-8 fish-shaped waffles
Nutritional information:
Calories per serving: 220
Fat: 10g
Carbohydrates: 28g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Soy milk or almond milk can be used instead of regular milk.
- Coconut oil or melted butter can be used instead of vegetable oil.
- Sweetened or unsweetened red bean paste can be used.
Variations:
- Chocolate Bungeoppang: Add 1/4 cup cocoa powder to the batter.
- Cheese Bungeoppang: Add shredded cheese to the batter before pouring into the pan.
- Fruit Bungeoppang: Add chopped fruits like strawberries or bananas to the batter before pouring into the pan.
Tips and tricks:
- Make sure to grease the pan well to prevent sticking.
- Use a spoon to add the red bean paste to the center of each mold.
- Do not overfill the molds with batter to prevent overflow.
- Serve warm for the best taste and texture.
Storage instructions:
Store leftover bungeoppang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a toaster oven or oven at 350°F for 5-7 minutes or until warm.
Presentation ideas:
Arrange the bungeoppang on a plate and dust with powdered sugar or matcha powder.
Garnishes:
Top with whipped cream, fresh fruits, or chocolate sauce.
Pairings:
Serve with hot tea or coffee.
Suggested side dishes:
Mochi, rice cakes, or Korean sweet potato fries.
Troubleshooting advice:
- If the bungeoppang is sticking to the pan, grease it more or use a non-stick pan.
- If the batter is too thick, add more milk.
- If the batter is too thin, add more flour.
Food safety advice:
Make sure to cook the bungeoppang thoroughly before serving.
Food history:
Bungeoppang is a popular Korean street food that originated in Japan. It is a fish-shaped waffle filled with sweet red bean paste.
Flavor profiles:
Matcha Bungeoppang has a sweet and earthy flavor with a hint of bitterness from the matcha powder.
Serving suggestions:
Serve as a snack or dessert.
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Region: Korean