Korean fish-shaped bread with red bean filling (Bungeoppang: )
video description
When I was about six, I believe, he woke me up one morning and asked if I wanted to go on a walk. I didn't want to upset him so I said yes, and since it was the winter it was well below the negative in terms of temperature. But I remember walking down the street, carefully stepping on the ice sheets that froze on the road before he asked me if I was cold. I was chubby as a child but even then it wasn't exactly warm, and I said it was very cold, since I forgot to bring my scarf with me. And then, he told me to go but some bungeoppang, ten exactly, so we could eat them together. As a child my favourite food was bungeoppang, so I was excited, but he gave me a 50, 000 won note, which is a lot of money considering its a cheap street food.
When I went up to the cart, I gave him the money and asked why I had so much for my age, and I said it was from my grandfather, he was sitting at a bench resting his legs. And when I came back he gave me the crab, which was my favourite one because the claws were always crispy because the mould shape. And then I remember he asked me for the rest of the money. When I gave it back he told me that he wanted to make sure I bought only what I needed and nothing more, and that he was glad that I didn't buy more then ten.
He passed away two years later due to cancer, but for some reason that memory had always kept with me, and I think its why I have such a fondness for bungeoppang today, it reminds me of that moment I had with my grandfather, a man I always somewhat feared but now realise just wanted me to grow into a good, honest person. Whenever I feel homesick, or sad, I'll be sure to cook up a few to remember him by.
Date: 2020-08-19
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Comments and reviews: 9
Captain
Maangchi, could you show us how to make the chou cream version of this (I used to eat it and the walnut cakes in Korea ALL the time when I lived there, especially when it was REALLY cold out; oh, that made me remember the toasted chestnuts, too! YUUUM?
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Maangchi, could you show us how to make the chou cream version of this (I used to eat it and the walnut cakes in Korea ALL the time when I lived there, especially when it was REALLY cold out; oh, that made me remember the toasted chestnuts, too! YUUUM?
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Kim
I split the bunggeoppang in half and let its hot steam escape a bit, then I sandwich the pieces and eat it from the sides that have the insides picking out so I won't spill any filling. What type of person would I be?
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I split the bunggeoppang in half and let its hot steam escape a bit, then I sandwich the pieces and eat it from the sides that have the insides picking out so I won't spill any filling. What type of person would I be?
reply
amina
Im down here reading comments to now if it is good but Why everyone is fighting eachother I just want to know if it tastes good because I want to make it but in my country we don't eat sweet beans so I want to know
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Im down here reading comments to now if it is good but Why everyone is fighting eachother I just want to know if it tastes good because I want to make it but in my country we don't eat sweet beans so I want to know
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Rachel
I want to try making these - can you use the pan on an electric (non-coil) stove? Some people say you can, others say you can't. I kinda don't wanna invest in one of these unless I'm sure. XD
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I want to try making these - can you use the pan on an electric (non-coil) stove? Some people say you can, others say you can't. I kinda don't wanna invest in one of these unless I'm sure. XD
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BeautifulXDreamer94
Hi Maangchi! I was wondering if the Bungeoppang pan would work on electric heat? I live in a rented apartment and it's forbidden to have anything that has gas in the apartment.
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Hi Maangchi! I was wondering if the Bungeoppang pan would work on electric heat? I live in a rented apartment and it's forbidden to have anything that has gas in the apartment.
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asasushi
batter
mix:
- all purpose flour (1 cup)
- salt (1/2 tsp)
- baking soda (1/2 tsp)
- brown/ white sugar (1 tbsp)
- water (1 cup + 2 tbsp)
then sift
reply
batter
mix:
- all purpose flour (1 cup)
- salt (1/2 tsp)
- baking soda (1/2 tsp)
- brown/ white sugar (1 tbsp)
- water (1 cup + 2 tbsp)
then sift
reply
Kismyanthia
Hi
This is one of my mothers favorites. She had the molds but could never get the batter right. I made them for her and she loves it and so does her friend.
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Hi
This is one of my mothers favorites. She had the molds but could never get the batter right. I made them for her and she loves it and so does her friend.
reply
Firt
This is an original Japanese food called Taiyaki. Korea adopted it in the 1930s during the occupation but is interesting to see how other countries do it.
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This is an original Japanese food called Taiyaki. Korea adopted it in the 1930s during the occupation but is interesting to see how other countries do it.
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Katharine
Maangchi I just made these and my family loved them! My dad got me a bungeoppang pan for my birthday after we watched your video! Thank you!
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Maangchi I just made these and my family loved them! My dad got me a bungeoppang pan for my birthday after we watched your video! Thank you!
reply
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