Bungeoppang (Korean Fish-Shaped Pastries)

Ingredients

All-purpose flour

1 cup

Cornstarch

2 tablespoons

Baking powder

1 teaspoon

Sugar

2 tablespoons

Salt

1/4 teaspoon

Milk

1/2 cup

Egg

1 large

Vanilla extract

1 teaspoon

Red bean paste

1 cup

Cooking spray or oil

for greasing

Instructions

1. In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, sugar, and salt until well combined.
2. In a separate bowl, beat the egg and then whisk in the milk and vanilla extract until smooth.
3. Gradually pour the wet mixture into the dry ingredients, stirring until the batter is smooth and lump-free.
4. Preheat a bungeoppang pan or a fish-shaped mold pan over medium heat.
5. Lightly grease each mold with cooking spray or oil to prevent sticking.
6. Pour a spoonful of batter into each fish-shaped mold, filling it halfway.
7. Add a small dollop of red bean paste in the center of each mold, ensuring it does not touch the sides.
8. Cover the red bean paste with another spoonful of batter, filling the mold completely.
9. Close the pan and cook for about 2-3 minutes, or until the bottom is golden brown.
10. Carefully flip the bungeoppang and cook for another 2-3 minutes, or until the other side is also golden brown.
11. Remove the finished bungeoppang from the pan and let them cool slightly before serving.
12. Repeat the process with the remaining batter and red bean paste.
13. Serve warm and enjoy your delicious bungeoppang with a cup of tea or coffee!