How to make Bungeoppang

Why cooks start here

Bungeoppang is cooked the way winter carts cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Bungeoppang, a beloved street food, emerges as a comforting winter treat in Korea, often sold from bustling carts that line city streets. The dish is rooted in the joy of sharing warmth during the chilly months, with vendors crafting these fish-shaped pastries filled with sweet red bean paste. At home, this version captures the essence of those wintery moments, crafted with care and a generous hand. Crisp on the outside with a tender, sweet interior, bungeoppang delights with its contrast of textures and flavors. The batter forms a golden shell that cradles the smooth, sugary red bean paste, offering a bite that's both satisfying and nostalgic. Enjoyed hot off the pan, each bungeoppang is a small indulgence, inviting you to savor its comforting warmth.