Korean Fish Cake Street Food: Bungeoppang
Bungeoppang, a fish-shaped pastry, is one of Korea’s most beloved and iconic street foods. Its unique appearance—resembling a fish—paired with its sweet filling, usually red bean paste, makes it a popular treat among locals and tourists alike. Despite its fish-like appearance, there’s no fish involved! Let’s dive deep into the world of Bungeoppang and explore why it’s such a big part of Korea’s street food culture.
The Origins of Bungeoppang: A Taste of History
Bungeoppang’s origins go back to the early 20th century during Korea’s Japanese colonial period. It’s widely believed that Bungeoppang is inspired by the Japanese snack Taiyaki, another fish-shaped cake filled with sweet fillings. However, over time, Bungeoppang took on a distinct Korean twist.
In post-colonial Korea, Bungeoppang became more than just a dessert. It became a symbol of comfort and nostalgia, particularly during Korea’s harsh winters. Street vendors, with their warm grills, would sell Bungeoppang to passersby, warming their hands and hearts alike. The dessert was an affordable indulgence during tough economic times, which only added to its widespread appeal.
Bungeoppang is typically found from late autumn to early spring, as the warm pastry contrasts beautifully with the chilly weather. Today, while you can still find the classic Bungeoppang with red bean filling, modern variations like custard, chocolate, and sweet potato fillings have also become popular.
How Is Bungeoppang Made? The Delicious Process
The process of making Bungeoppang might look simple, but getting it just right requires practice and skill. Street vendors usually have special fish-shaped molds or irons, where the magic happens.
- The Batter:
Bungeoppang begins with a light, pancake-like batter made from flour, water, and baking powder. Some vendors add eggs or sugar for a softer, sweeter texture. The batter’s consistency is essential, as it needs to be both crispy on the outside and soft on the inside. - The Filling:
Traditionally, the filling is made from sweetened red bean paste (known as Pat in Korean). Red beans are boiled, sweetened, and mashed to create a paste that’s both rich and slightly grainy. However, as korean-fish has grown in popularity, variations have emerged. Fillings like sweet custard, chocolate, cream cheese, and even savory options are becoming more common. - The Cooking Process:
Once the batter and filling are ready, street vendors heat up their fish-shaped iron molds. They pour a layer of batter into the mold, add a generous spoonful of filling, and then cover it with more batter. The mold is then closed and cooked over heat, often flipped halfway through, ensuring both sides get evenly cooked.
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The end result is a crispy, golden fish-shaped pastry that’s soft and chewy inside, with a warm, flavorful filling in the center. Vendors often sell them in small paper bags, perfect for munching on the go.
Bungeoppang: A Symbol of Korean Winter Street Food
In Korea, certain foods are tied to the seasons, and korean-fish is undoubtedly a winter treat. When temperatures drop and the first chill hits the air, street vendors begin setting up their stands to offer warm, comforting bites of Bungeoppang.
What makes korean-fish winter favorite? It’s all about the warmth—not just in terms of temperature, but in the feelings it evokes. Holding a hot, freshly made korean-fish in your hands is like a small moment of joy, a treat that momentarily shields you from the cold.
For many Koreans, korean-fish is also nostalgic. It reminds them of their childhood, when they would visit street vendors with their parents or friends after school. The smell of the cooking batter, the sight of the fish-shaped molds sizzling, and the excitement of waiting for that first bite are memories cherished by many.
In recent years, korean-fish has also become a popular street food for tourists visiting Korea. Its unique shape and delicious taste make it a must-try item for anyone exploring the bustling street food markets in cities like Seoul and Busan.
Variations of Bungeoppang: From Tradition to Innovation
Though the traditional korean-fish with red bean paste remains a crowd favorite, modern twists on the classic have brought about exciting new variations. Street vendors and cafes across Korea are experimenting with creative fillings and even the shape of the pastry itself.
- Custard Cream Bungeoppang
For those who find red bean paste too earthy or prefer a creamier texture, custard cream is a popular alternative. This filling adds a silky, rich sweetness to the already delicious korean-fish, making it irresistible to dessert lovers. - Chocolate Bungeoppang
Chocolate lovers, rejoice! Some vendors now offer chocolate-filled Korean-fish, combining the crispy exterior with gooey chocolate in the center. This decadent twist appeals to younger generations and tourists with a sweet tooth. - Sweet Potato Bungeoppang
For a more earthy and less sugary option, sweet potato filling has gained traction in recent years. This variation is often served warm, with the natural sweetness of the sweet potato balancing the crispy, buttery batter. - Savory Bungeoppang
Though Korean-fish is traditionally a sweet snack, a few vendors are pushing boundaries with savory versions. These might include fillings like ham and cheese, kimchi, or even pizza-like ingredients. While not as common, these savory options cater to those looking for a unique twist on the classic.
Where to Find the Best Bungeoppang in Korea
If you’re visiting Korea and want to try korean-fish, you won’t have to look far. Street food markets like Myeongdong in Seoul or Gwangjang Market are known for their abundance of street vendors serving this iconic treat.
Additionally, during winter months, you’ll find small stalls set up on busy streets, outside subway stations, or even in popular shopping districts. Prices are usually very affordable, ranging from 500 to 1,000 KRW per piece (roughly $0.50 to $1 USD).
For those who want to try a more gourmet or innovative version of korean-fish, specialty cafes and dessert shops are offering premium versions with high-quality ingredients and unique fillings.
Final Thoughts on Bungeoppang
korean-fish isn’t just food—it’s a part of Korea’s cultural fabric. Whether you’re enjoying the classic red bean version or indulging in a modern twist like custard or chocolate, each bite offers a taste of Korea’s rich culinary heritage.
If you ever find yourself walking the streets of Seoul in winter, don’t miss the chance to try this fish-shaped delight. With every bite, you’ll experience a bit of Korea’s heart and soul.