bungeoppang

Bungeoppang is a Korean fish-shaped pastry filled with sweetened red bean paste. It is one of South Korea's most popular winter street snacks.

History

It descends from the Japanese taiyaki, a treat shaped like a sea bream that reached Korea around the 1930s, during the Japanese occupation. Koreans adapted the mold, and the figure became a crucian carp, the fish that gives the pastry its name, even though the batter contains no fish or seafood.

According to the 2011 book Bungeoppang Has a Family Tree, it began as a blend of Western waffles and Eastern dumplings. After losing popularity, it returned in the 1990s with the retro craze. Today enthusiasts share the locations of remaining stalls on online maps, along with prices and opening hours.

Culture

It is sold mainly in winter from street stalls across Korea. It is cooked in a waffle-iron-like griddle with fish-shaped molds: wheat flour batter, baking powder, water or milk and, optionally, egg is poured in, then red bean paste with bits of bean is added and covered with more batter. Variants include kukhwa ppang, shaped like a flower, and kyeran ppang, filled with egg. Modern fillings include custard, sweet potato, chocolate and kimchi, and shops sell waffle-style versions with ice cream.

Trivia