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|Place of origin||Korea|
|Main ingredients||Wheat flour, red bean paste|
|Similar dishes||Taiyaki, gukhwa-ppang|
|Cookbook: Bungeo-ppang Media: Bungeo-ppang|
Bungeo-ppangs 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.
.In Korean, bung'eo (붕어) means Carassius, a kind of fish, and ppang (빵) means bread. This name simply comes from the fish-like shape and appearance of the pastry, and it does not contain any ingredients from its namesake fish or any other fish.
In 2016, one U.S. dollar could purchase three or four bungeo-ppangs, depending on the location.
Hotteoks (호떡) are made and sold in a similar way to that of bungeo-ppang.
There are also bungeo-ppang-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:
- Gukhwa-ppang (국화빵, “chrysanthemum cake”) is essentially identical to bungeo-ppang, only it is a flower-shaped pastry.
- gyeran-ppang (계란빵, lit. “chicken egg cake”) is filled with egg and it has a shape of rounded rectangle.
Because each pastry looks exactly the same, bungeo-ppang in Korean can colloquially refer to things that look identical.
The Binggrae company offers an ice cream novelty based on bungeo-ppang