bungeoppang (fish-shaped bread with sweet redbean filling)

bungeoppang

Maangchi, I made Bungeoppang for my husband and another oppa today. They loved it. For the first batch, I followed your recipe 100%. The room smelled wonderful, and the product the delicious. The texture was a bit different from the one I used to have. The crust is not as crispy, but inside it’s very chewy (my husband said it was like ddeok). We liked it a lot, but I decided to do some experiment. I added some potato starch into the batter and some hazelnut essence to add up to the flavor of the crust. I also cooked it at a higher temperature. The product has a crispier outside and a ddeok like inside, very good. For the last batch, I added some amaretto (a hazelnut flavor liquor) and milk to the batter to replace some water. And it tasted wonderful. Thank you for the recipe!

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The recipe for bungeoppang is here!

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