||It has been suggested that this article be merged with taiyaki. (Discuss) Proposed since May 2014.|
|Place of origin||Korea|
|Main ingredients||Batter, red bean paste|
|Hangul||붕어빵 or 잉어빵 (NK: 링어빵)|
|Revised Romanization||bungeoppang / ingeoppang (NK: ringeoppang)|
|McCune–Reischauer||pungŏ ppang / ingŏ ppang (NK: ringŏ ppang)|
Bungeoppangs are prepared 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.
The Binggrae company offers an ice cream novelty based on bungeoppang
- 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.
- 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.