Fish-shaped bread

with
sweet red bean filling
Bungeoppang

Ingredients (for 6 bungeoppang)

1 cup all purpose flour

teaspoon salt

teaspoon baking soda

1 tablespoon brown or white sugar

1 cup plus 2 tablespoons water

1 tablespoon vegetable oil

Sweet red beans (canned or homemade): for homemade, use the

method from my patbingsu recipe

Directions
1.

Combine flour, salt, baking soda, and sugar in a bowl. Add water and
mix it well.

2.

Sieve the mixture through a strainer to get a silky batter without any
lumps.

3.

Heat up the bunggeoppang pan and turn the heat down to low.

4.

Open the pan and grease both the upper and lower fish molds with a
light coating of vegetable oil.

5.

Pour the batter into one side of the fish mold until its full. Add 1
tablespoon of sweet red beans to the center, and then gently fill up the
rest of the fish mold to totally cover the red beans.

6.
7.
8.

Close the mold and cook for about 3 minutes over low heat.
Turn the pan over and let it cook another 3 minutes. Open it and turn it
over again for another 30 seconds, to make the bread a little more crispy.
Take out and serve immediately.