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'''Bungeoppang''' (lit. “crucian carp cake/bread”) is the name of 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 fish shape of ''bungeoppang'' (see Asian carp for the fish's significance in East Asian culture). It is then toasted golden-brown and served.
''Bungeoppang'' was first introduced into Korea by Japan while under Imperial Japanese rule in the 1930s; although there it is known as ''taiyaki''.^[2] ''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 Japanese ''kamaboko''. 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''' (빵, “chrysanthemum cake”) is essentially identical to ''bungeoppang'', only it is a flower-shaped pastry.

★ '''gyeranppang''' (빵, lit. “chicken egg cake”) is filled with egg and it has a shape of rounded rectangle.

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References

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External links

References

1. A Reference Grammar of Korean, , Samuel E., Martin, Charles E. Tuttle Publishing, 1992, ISBN 0-8048-1887-8
2. 분수대 붕어빵

See also

★ Korean cuisine

★ Taiyaki

External links

★ High quality photograph of bungeoppang