Recipe: Bungeoppang (붕어빵) Korean Fish Shaped Waffles

By Christy - March 06, 2018

While in Seoul last spring, I chanced upon a stall selling these cute and fun fish shaped waffles filled with tasty red bean filling. A dozen mini fish shaped waffles for only  1,000!  On a chilly afternoon they taste absolutely great with coffee. Soon I was browsing local Korean grocery stores for a bungeoppang  pan (say that very fast)  but couldn't find any.  A year after, I finally found a reasonably priced pan online! 


  •  1 cup all purpose flour
  •  2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp granulated sugar
  • 3/4 cup milk
  • 1 tbsp melted butter
  • 1 egg (you may omit the egg and the waffle will still taste good)
  • 1/2 tsp vanilla extract

  • Nutella (1/2 tsp for every waffle)


1. Combine dry ingredients. Add egg and melted butter. Mix well until free of lumps.

2. Preheat fish waffle mold pan over low-medium heat. Brush with butter.  Remove from stove and add batter to pan. Only cover about 50% of the pan. Add filling and add batter on top to cover the fish mood. Close the pan and flip pan quickly. 

2. Cook both sides of the pan until fish waffle is golden brown. Remove from pan and let cool on wire rack. Serve warm!

Recipe adapted from My Korean Kitchen

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