Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1/2 cup sweet red bean paste
Special equipment needed:
- Bungeoppang pan (fish-shaped waffle pan)
Step-by-step instructions:
1. In a mixing bowl, combine flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together egg, milk, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Heat the bungeoppang pan over medium heat and lightly grease with oil.
5. Pour the batter into the pan, filling each fish-shaped mold halfway.
6. Add a spoonful of red bean paste in the center of each mold.
7. Pour more batter on top of the red bean paste, filling the mold to the top.
8. Close the pan and cook for 2-3 minutes on each side or until golden brown.
9. Remove 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 6-8 bungeoppang
Nutritional information:
- Calories per serving: 200
- Fat: 8g
- Carbohydrates: 29g
- Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of sugar.
- Soy milk or almond milk can be used instead of milk.
- Coconut oil or butter can be used instead of vegetable oil.
- Other fillings such as Nutella or peanut butter can be used instead of red bean paste.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Use different fillings such as custard or fruit preserves.
- Add food coloring to the batter to make different colored bungeoppang.
Tips and tricks:
- Make sure to grease the pan well to prevent sticking.
- Use a piping bag or spoon to add the red bean paste to the center of the mold.
- Do not overfill the mold 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 the oven or toaster oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve on a platter with a dusting of powdered sugar and a drizzle of chocolate sauce.
- Arrange on a plate with fresh fruit and whipped cream.
Garnishes:
- Powdered sugar
- Chocolate sauce
- Whipped cream
- Fresh fruit
Pairings:
- Hot tea or coffee
Suggested side dishes:
- Korean sweet potato fries
- Kimchi fried rice
- Korean-style fried chicken
Troubleshooting advice:
- If the bungeoppang is sticking to the pan, try greasing the pan more or using a non-stick pan.
- If the batter is too thick, add more milk to thin it out.
- If the bungeoppang is not cooking evenly, adjust the heat and cooking time accordingly.
Food safety advice:
- Make sure to cook the bungeoppang thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat properly before consuming.
Food history:
- Bungeoppang is a popular Korean street food that originated in the early 1930s.
Flavor profiles:
- Sweet, slightly nutty, and creamy.
Serving suggestions:
- Serve as a snack or dessert.
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Region: Korean