Bungeo Ppang Carp-shaped Waffle

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A beloved Korean winter street snack, this carp-shaped waffle is crisp on the outside, fluffy within, and stuffed with sweet red bean paste. Baked in a hinged cast-iron mold over low heat, it is a nostalgic treat sold from carts across Seoul.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 46 gCarbs
• 2 gFiber
• 19 gSugar
• 6 gProtein
• 210 mgSodium
• 180 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the waffle batter

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 large egg, room temperature
• 3/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

For the sweet red bean filling

• 1 cup prepared sweet red bean paste (pat-anko)
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

For greasing the mold

• 2 tablespoons unsalted butter, softened
• 1 tablespoon neutral oil

Directions

1. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until evenly combined.
2. In a separate bowl, beat the egg lightly, then whisk in the milk, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and whisk just until no streaks of flour remain; the batter should be smooth and slightly thinner than pancake batter.
4. In a small bowl, stir together the red bean paste, honey, and vanilla until pliable; set aside at room temperature.
5. Heat a bungeo ppang (fish-shaped) cast-iron mold over medium-low heat for 3 to 4 minutes, then brush both halves generously with softened butter using a pastry brush.
6. Spoon about 1 1/2 tablespoons of batter into the lower half of each fish cavity, then add 1 tablespoon of the red bean filling into the center of each.
7. Top with another 1 tablespoon of batter to cover the filling, close the lid firmly, and press gently. Cook for 2 to 3 minutes per side, flipping once, until the waffles are deep golden and crisp.
8. Open the mold carefully, lift the waffles out with a thin skewer or chopsticks, and repeat with the remaining batter, re-greasing the mold as needed.
9. Serve immediately while warm and crisp, when the red bean center is soft and the shell is lightly caramelized.

Cook’s Notes

• Keep the heat at medium-low; too hot and the waffles burn before the red bean warms through.
• If you do not have a fish-shaped mold, use a regular waffle iron and reduce cooking time to 3 to 4 minutes.
• The batter should be thick enough to coat a spoon but thin enough to spread; add a splash of milk if it thickens while sitting.
• For a savory twist, replace the red bean with a mixture of shredded mozzarella and corn, or with a cinnamon-sugar cream cheese filling.
• Leftover waffles reheat well in a 300°F toaster oven for 3 to 4 minutes to restore their crispness.

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