Bungeoppang being sold in Toronto
|Place of origin:|
|Batter, red bean paste|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
|Hangul||붕어빵 or 잉어빵 (NK: 링어빵)|
|Revised Romanization||bungeoppang / ingeoppang (NK: ringeoppang)|
|McCune–Reischauer||pungŏ ppang / ingŏ ppang (NK: ringŏ ppang)|
Bungeoppangs are made using an appliance similar to a waffle iron. The batter is poured into a fish-shaped mold, red bean paste is added, then more batter to encase the red bean paste. The mold is then closed, and roasted.
Bungeoppang is sold as a snack by open-air food vendors throughout Korea during winter. In 2009, one U.S. dollar could purchase four or five bungeoppangs, depending on the location.
There are also bungeoppang-shaped waffles filled with ice cream and pat (sweetened and boiled red beans or azuki beans). These waffles are usually mass-produced and sold by retailers, not by open-air food vendors.
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 filled with egg and it has a shape of rounded rectangle.
Because each pastry looks exactly the same, Bungeoppang in Korean can colloquially refer to things that look identical.
- Martin, Samuel E. (1992). A Reference Grammar of Korean (1st Edition ed.). Rutland and Tokyo: Charles E. Tuttle Publishing. p. 95. ISBN 0-8048-1887-8. "līnge"
- Goldberg, Lina "Asia's 10 greatest street food cities" CNN Go. 23 March 2012. Retrieved 2012-04-11
- 이규연 (2003-12-13). "분수대 붕어빵" (in Korean). JoongAng Ilbo. Retrieved 2007-07-09.