Bungeoppang
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| Bungeoppang | |
|---|---|
| Hangul: | |
| Revised Romanization: | bungeoppang |
| McCune-Reischauer: | pungŏppang |
Bungeobbang (lit. “crucian carp cake/bread”) is the name of a Korean fish-shaped pastry. Bungeoppang consists of sweet azuki bean filling known as pat (팥; see red bean paste), which is encased in batter and then toasted in a special appliance that performs like a waffle iron. This appliance is specially molded to create the unique fish shape of bungeoppang. It is then toasted golden-brown and served.
Bungeoppang is usually sold as a snack by open-air food vendors throughout Korea during the winter season. The vendors sell them in a similar way to Korean eomuk or kamaboko in Japanese. It is usually sold in quantities of four or more. Although the pastry is shaped like a fish, it does not contain any fish or fish products.
There are also bungeoppang-shaped waffles filled with ice cream and pat (sweetened and boiled red beans or azuki beans).
Similar variations also exist:
- Gukhwappang (국화빵, “chrysanthemum cake”) is essentially identical to bungeoppang, only it is a flower-shaped pastry.
- gyeranppang (계란빵, lit. “chicken egg cake”) is shaped like a scallop and usually filled with egg.
In Japan, bungeoppang is known as taiyaki.
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