My Korean Kitchen · by Sue | My Korean Kitchen★ 4.4 (14)
Bungeoppang (Korean Fish Shaped Pastry)
NUTRITION · PER SERVING25M COOK
CAL 22%·PRO 25%
CARBS 48G44% OF CAL
2G FIBER32G SUGAR14G OTHER
FAT 21G43% OF CAL
11G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Korean fish-shaped pastries filled with red bean paste, custard, chocolate, or nutella. Sweet, tender, and playful. A whimsical snack or dessert inspired by Japanese taiyaki.
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Nutrition & ingredients
Ingredients
serves 7- 1 cup plain flour (or cake flour (125 g / 4.4 ounces), sifted)
- 2 tsp baking powder (sifted)
- 1/4 tsp fine sea salt
- 175 ml milk (or water)
- 3 Tbsp castor sugar
- 1 Tbsp melted butter
- 1 egg
- sweetened red bean paste
- custard
- chocolate
- nutella
- ham and cheese ((for savoury type fillings))
- 1 Tbsp melted butter (or cooking oil for cooking)
At a glance
PER SERVING · TIME 25M
CAL 22%·PRO 25%
CARBS 48G44% OF CAL
2G FIBER32G SUGAR14G OTHER
FAT 21G43% OF CAL
11G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 499mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 194mg
- Calcium
- 305mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 499MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.