(dessert from South Korea)
Ingredients:
80 g flour
40 g of sweet rice flour
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 cup milk
1 tbsp sugar
a pinch of salt
oil for lubrication
80 g (4 tbsp) sweet red bean paste or sweet red beans
Preparation:
Mix the dry ingredients.
In a separate bowl, beat the egg, and then mix with the milk and dry ingredients until a batter is formed. If the dough is thick, add a little milk.
Heat a frying pan on the stove. If the mold is not hot enough, the dough may stick.
Turn down the heat to a minimum. Lubricate with oil, the oil should bubble, which means that you can add the dough.
Pour the batter into one side of the mold (the side that is overheated) — about 2/3 of the fish — without covering the tail.
Spoon out the bean mixture.
Add a little more dough to completely cover the red bean paste and fill the mold.
Close the top lid and turn it over immediately.
Increase the heat to medium. Cook for about 2 minutes on each side.
Open it and check its readiness. If necessary, fry for another 30 seconds.
Other fillings can also be used to make bungeopang, such as jam, canned fruit, custard, and chocolate.
It's better to make it yourself than to buy it :)
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