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Bungeo-ppang being sold in Toronto
Place of origin Korea
Main ingredients Wheat flour, red bean paste
Similar dishes Taiyaki, gukhwa-ppang
Cookbook: Bungeo-ppang  Media: Bungeo-ppang
Korean name
Hangul 붕어빵
Revised Romanization bungeo-ppang
McCune–Reischauer pungŏ-ppang
IPA [puŋ.ʌ.p͈aŋ]

Bungeo-ppang (붕어빵; "crucian carp bread") is the Korean name of a pastry similar to the Japanese fish-shaped pastry taiyaki.


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.[1]


.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.


bungeo-ppang was first introduced into Korea by the Japanese during the Colonial Korea in the 1930s.[2]

In 2016, one U.S. dollar could purchase three or four bungeo-ppangs, depending on the location.

The vendors sell them in a similar way to Korean eomuk (어묵) or Japanese kamaboko.


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:

Because each pastry looks exactly the same, bungeo-ppang in Korean can colloquially refer to things that look identical.

See also[edit]


  1. ^ Goldberg, Lina "Asia's 10 greatest street food cities" CNN Go. 23 March 2012. Retrieved 2012-04-11
  2. ^ 이규연 (2003-12-13). 분수대 붕어빵 (in Korean). JoongAng Ilbo. Retrieved 2007-07-09.