What is fish cake made of? The Best Binder For Fish Cakes 2024 -

If you’ve ever strolled through the bustling streets of Seoul during the winter, you’ve probably encountered a warm, crispy fish-shaped pastry known as Fish Cake. While it looks like a fish from the outside, Fish Cake isn’t your typical “fish cake” as the name might imply. It’s not made of seafood at all—instead, it’s a delicious pastry filled with a variety of sweet or savory fillings. So, what exactly goes into making this mouth-watering street snack? Let’s break it down, from the batter to the traditional fillings, and see what makes Fish Cake so irresistible.

1. Fish Cake Batter: The Foundation of the Fish Cake

At its core, Fish Cake is made from a light and fluffy batter, which gives it that signature crispy-on-the-outside, soft-on-the-inside texture. Here’s what typically goes into the batter:

Flour: The primary ingredient of Bungeoppang batter is all-purpose flour, which provides the structure for the cake. Some variations use cake flour to make the texture softer.
Water or Milk: Liquid is essential to bind the dry ingredients together. Some vendors use water, but milk is often added for a richer flavor and smoother batter.
Sugar: A little sugar adds sweetness to the batter itself, creating a pleasant contrast to the fillings inside.
Baking Powder: This leavening agent helps the batter rise, ensuring the cake is light and airy, not dense or doughy.
Eggs: Eggs are sometimes added for moisture and to give the batter a golden color when cooked. They also help bind the batter, improving its consistency.

While this may seem like a simple list of ingredients, achieving the perfect balance is an art. The batter must be just the right thickness—too runny and it won’t hold the fish shape; too thick and the cake will be heavy and tough rather than light and crispy. Mastering the Fish Cake batter is the first step to making this popular snack.

2. The Traditional Filling of Fish Cakes: Sweet Red Bean Paste

When it comes to the filling, Fish Cake traditionally features sweetened red bean paste (known as Pat in Korean), a beloved ingredient in many Korean desserts. Here’s what makes the red bean paste so special:

Red Beans (Azuki Beans): The main ingredient for the paste is azuki beans, which are small, red beans commonly used in Asian sweets. They have a slightly nutty flavor that pairs beautifully with sweet ingredients.
Sugar: After boiling the red beans until they’re soft, they are mashed and sweetened with sugar. The sugar helps to balance out the earthy taste of the beans, transforming them into a dessert filling.
Optional Flavoring: Some variations of red bean paste may include a hint of vanilla or salt to enhance the flavor, though these additions are rare in traditional recipes.
Texture: The red bean paste used in Fish Cake can vary in texture, depending on the vendor or recipe. Some prefer a smooth paste, while others opt for a coarser, chunkier consistency, which offers a more textural contrast when biting into the cake.

The combination of the crispy batter and sweet, earthy red bean filling is what makes Fish Cake a classic winter street food in Korea. However, not everyone is a fan of red bean paste, which has led to the creation of various filling alternatives.

3. Modern Variations: Fillings Beyond Red Bean in Fish Cakes

Though the traditional sweet red bean paste is still the most popular filling for Fish Cakes, modern adaptations have introduced new and exciting flavors to appeal to a wider audience. Here are some of the most popular variations you’ll find today:

Custard Cream Fish Cakes

Custard Cream: One of the most common alternatives to red bean paste is a rich and sweet custard cream filling. The custard is usually made with a combination of egg yolks, sugar, milk, and a thickening agent like cornstarch. This creates a velvety smooth filling that complements the crispy batter of Fish Cake beautifully.

Chocolate Fish Cakes

Chocolate: For those with a sweet tooth, chocolate-filled Bungeoppang has become a hit, especially among younger generations and tourists. Some versions use melted chocolate or a Nutella-like spread for a rich, gooey center, adding a touch of indulgence to the snack.

Sweet Potato Fish Cakes

Sweet Potato: A less common but equally delicious filling is mashed sweet potato. Sweet potatoes have long been a favorite in Korean cuisine, especially in winter months. Their natural sweetness and earthy flavor make for a filling that’s both satisfying and wholesome.

Savory Fillings

Cheese and Ham: Recently, vendors have begun experimenting with savory fillings. Think cheese, ham, or even pizza-flavored Fish Cake. While this breaks away from tradition, it’s part of a broader trend in street food innovation in Korea.

These new fillings have broadened Bungeoppang’s appeal, making it a versatile snack that caters to all kinds of tastes. Whether you prefer the original red bean filling or are excited by custard or chocolate, there’s a version of Fish Cake for everyone.

4. Cooking Process: The Secret to Perfect Fish Cakes

Now that we’ve covered the ingredients, it’s time to understand how these elements come together in the cooking process. Here’s how street vendors whip up this delightful snack:

The Molds: Fish-Cakes gets its iconic fish shape from a special iron mold that resembles a fish. The molds are usually made from cast iron, which retains heat well and allows the batter to cook evenly. The mold typically has two sides: one for the bottom half of the fish, and one for the top.
Pouring the Batter: First, the vendor pours a layer of the batter into the mold. The batter needs to be spread evenly to ensure that both sides of the cake are crispy.
Adding the Filling: Next, a generous dollop of filling—whether red bean paste, custard, or chocolate—is placed in the center of the batter. It’s important that the filling doesn’t touch the edges of the mold, as this can cause the filling to spill out during cooking.
Sealing the Cake: Another layer of batter is added on top to seal in the filling. The vendor then closes the mold and cooks the Fish-Cakes on both sides, flipping it periodically to ensure even cooking.
The Result: After about 5-7 minutes, the Fish-Cakes is ready to be served. The outside is golden and crispy, while the inside is soft and filled with a warm, gooey filling.

5. Fish Cakes and Korean Street Food Culture

Bungeoppang is more than just a snack—it’s an integral part of Korean street food culture, especially during the winter months. As the temperature drops, street vendors start popping up on every corner, offering hot, freshly made Bungeoppang to passersby. The smell of the batter cooking in the molds fills the air, drawing in customers looking for a warm, affordable treat.

In recent years, Bungeoppang has also gained popularity among international tourists, becoming a must-try food for anyone visiting Korea. Its unique shape and delicious taste make it a perfect representation of the creativity and variety found in Korean street food.

Final Thoughts on What Bungeoppang is Made Of

At its heart, Bungeoppang is a simple yet satisfying snack that combines a fluffy batter with a delicious filling. Whether you stick to the traditional sweet red bean or experiment with newer fillings like custard or chocolate, this fish-shaped cake is a timeless treat that continues to evolve with each generation.

Next time you’re walking the streets of Seoul in the winter, don’t forget to grab a warm Bungeoppang. Whether you prefer the classic or are looking for a modern twist, one thing is for sure: this delightful street food is an experience you won’t want to miss.