Introduction

Bungeoppang (붕어빵) means “carp bread” – bungeo is a crucian carp and ppang is bread. It is a crisp-edged, fluffy pastry baked in a fish-shaped iron mold and filled with sweet red bean paste. When the weather turns cold, bungeoppang carts pop up on Korean street corners, and buying a warm paper bag of them is a classic winter ritual. You can also buy frozen bungeoppang and fish-shaped ice cream sandwiches at Korean grocery stores, or bake your own with a simple batter and a fish pan.

Bungeoppang at a Glance

What it is

• A fish-shaped filled pastry, Korea’s favorite winter street snack

Main ingredients

• Flour, egg, milk, sugar and baking powder batter; sweet red bean paste filling

Taste

• Crisp outside, soft inside, with a warm, sweet filling

Main uses

• Street snack, after-school treat, frozen dessert (fish-shaped ice cream sandwich)

What is Bungeoppang Made Of?

The batter is similar to a thin pancake or waffle batter. It is poured into a hot greased mold, filled, topped with more batter and baked on both sides. Popular fillings and types:

• Pat (red bean) bungeoppang: the original, filled with sweet danpat.
• Custard (shu-cream) bungeoppang: filled with vanilla custard cream.
• New fillings: chocolate, cheese, sweet potato or pizza-style fillings at trendy stalls.
• Frozen bungeoppang and ice cream versions: heat-and-eat packs, and fish-shaped wafer ice cream sandwiches.

What Does Bungeoppang Taste Like?

Fresh from the mold, the thin edges are crispy and the body is soft and slightly chewy, like a waffle with a light, milky sweetness. Inside, the red bean paste is hot, smooth and earthy-sweet. Custard bungeoppang is creamier and more like a filled cake.

Popular Korean Snacks Related to Bungeoppang

Pat Bungeoppang

The classic red bean version – the recipe below.

Ingeoppang

A smaller, thinner “goldfish bread” with a crispier shell, sold at many of the same carts.

Gyeran-ppang

Another winter street favorite: fluffy bread with a whole egg baked on top. See our gyeran-ppang guide.

Hotteok

Pan-fried sweet pancakes with a brown sugar and nut filling – see hotteok mix.

Easy Red Bean Bungeoppang Recipe (Makes about 8)

You need a fish-shaped bungeoppang or taiyaki pan for this recipe.

Ingredients

• 1 cup (130 g) all-purpose flour
• 1 tsp baking powder and a pinch of salt
• 2 tbsp sugar
• 1 egg
• 3/4 cup (180 ml) milk
• 1 tbsp melted butter, plus oil or butter for the pan
• About 1 cup sweet red bean paste (canned or homemade)

Instructions

1. Whisk the flour, baking powder, salt and sugar. Add the egg, milk and melted butter and whisk until smooth and pourable, like thin pancake batter. Rest 15 minutes.
2. Heat both sides of the fish pan over medium-low heat and brush lightly with oil.
3. Fill one side of each mold about halfway with batter. Add 1–2 tbsp red bean paste in the middle, then cover with a little more batter.
4. Close the pan and cook 2–3 minutes, then flip and cook another 2–3 minutes until both sides are golden brown.
5. Open, remove the bungeoppang, trim any extra edges and cool on a rack for a minute – the filling is very hot.

Tip: Keep the heat low and steady. If the outside browns before 2 minutes, the inside will stay raw; turn the heat down a little.

Where to Buy Bungeoppang

United States

As an Amazon Associate, I earn from qualifying purchases.

Amazon
Search bungeoppang pan on Amazon
Search sweet red bean paste on Amazon

H-Mart
Search bungeoppang on H-Mart
Search red bean on H-Mart

Canada

Search taiyaki pan on Amazon.ca

Europe

Search taiyaki pan on Amazon.co.uk

How to Store Bungeoppang

Bungeoppang is best eaten warm. Leftovers keep 1 day at room temperature in a sealed container, or up to 1 month in the freezer. Reheat in an air fryer or toaster oven at about 350°F (175°C) for 4–5 minutes to bring back the crispy edges. Store-bought frozen bungeoppang should be kept frozen and heated as the package directs.

Bungeoppang FAQ

What is the difference between bungeoppang and taiyaki?

They are close cousins. Japanese taiyaki is shaped like a sea bream, while Korean bungeoppang is named after a carp and is usually a bit thinner and crispier, sold mainly as a winter street snack.

Is there fish in bungeoppang?

No. Only the shape is a fish. It is a sweet pastry with no seafood.

Can I make bungeoppang without a fish pan?

You can cook the same batter and filling in a waffle maker or as small filled pancakes, but you will lose the classic shape.

Conclusion

Bungeoppang is pure Korean winter comfort: a warm, crispy fish-shaped pastry with sweet red bean inside. Pick up a frozen pack at a Korean market or bake a batch with the recipe above. For more sweet Korean snacks, explore our yakgwa guide.