Bungeoppang vs. Hotteok: The Ultimate Korean Winter Street Food Battle (Authentic Recipes Inside) 🐟πŸ₯ž

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 Hey, foodies! Dudu here. πŸ‘‹

Picture this: It’s a freezing December night in Seoul. The wind is cutting through your padded jacket, your nose is red, and you can see your breath in the air. Suddenly, you catch a whiff of something magical—nutty, sweet, and buttery. You follow the scent to a glowing orange tent (pojangmacha) where steam is rising into the night sky.

Welcome to the Korean Winter Street Food Battle. πŸ₯Š

In the red corner, we have Bungeoppang (λΆ•μ–΄λΉ΅), the iconic fish-shaped pastry that’s crispy on the outside and soft on the inside. And in the blue corner, we have Hotteok (ν˜Έλ–‘), the chewy, fried pancake filled with molten brown sugar lava.

Every Korean has a favorite. It’s a debate as heated as "Pizza with Pineapple: Yes or No?" Today, I’m not just going to tell you about them—I’m going to give you the authentic recipes for BOTH so you can host your own showdown at home.

Let’s get cooking! Which team are you on? Team Fish 🐟 or Team Pancake πŸ₯ž?

Round 1: Bungeoppang (Goldfish Bread) 🐟

This isn't real fish! It's basically a waffle in the shape of a carp, symbolizing good luck. It traditionally comes with sweet red bean paste, but nowadays, custard cream (my personal guilty pleasure) is huge.

Freshly baked Bungeoppang (Korean fish shaped bread) with red bean filling



⏱️ Prep Time & Cook Time

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Servings: Makes about 6-8 fish

πŸ›’ Ingredients (US Measures)

The Batter:

  • 1 Cup All-Purpose Flour (Use Cake Flour for lighter texture)

  • ½ tsp Baking Powder

  • ¼ tsp Baking Soda

  • 1 Tbsp Sugar & Pinch of Salt

  • 1 Cup + 2 Tbsp Milk (Whole milk is best)

  • 2 Tbsp Unsalted Butter, melted

The Filling:

  • ½ Cup Sweet Red Bean Paste (Anko)

  • Substitutes: Nutella, Custard, or Strawberry Jam.

Equipment:

  • Fish-shaped Pan (Taiyaki Pan): You can find this on Amazon for about $20.

πŸ‘©‍🍳 Step-by-Step Instructions

  1. Sift the Dry Stuff: In a large bowl, sift flour, baking powder, baking soda, sugar, and salt. No lumps allowed!

  2. Mix the Wet Stuff: In a separate cup, whisk milk and melted butter.

  3. Combine: Pour wet ingredients into dry. Whisk gently until smooth. Warning: Don't overmix, or it becomes tough like rubber boots!

  4. Heat & Pour: Heat the mold over medium-low heat and grease with oil. Pour batter (40% full).

  5. Stuff & Cover: Add 1 Tbsp of red bean paste in the center, then cover with more batter.

  6. Flip & Cook: Cook for 2-3 minutes on each side until golden brown.

πŸ’‘ Dudu’s Fun Fact: Eating the Head First means you are passionate. Tail First means you are cautious!

Round 2: Hotteok (Sweet Cinnamon Pancakes) πŸ₯ž

If Bungeoppang is a waffle, Hotteok is a donut-meets-pancake. It uses a yeast dough, giving it an incredible chewy texture (we call this jjol-git in Korean).

Hotteok (Korean sweet pancake) filled with brown sugar and cinnamon syrup.


⏱️ Prep Time & Cook Time

  • Prep Time: 1 hour (rising time included)

  • Cook Time: 10 minutes

  • Servings: 8 Pancakes

πŸ›’ Ingredients (US Measures)

The Dough:

  • 2 Cups All-Purpose Flour

  • 1 Cup Sweet Rice Flour (Glutinous Rice Flour) – The secret to chewiness!

  • 2 tsp Instant Dry Yeast

  • 1 tsp Sugar, 1 tsp Salt, 1 Tbsp Oil

  • 1 ¼ Cups Warm Water (110°F / 45°C)

The "Lava" Filling:

  • ½ Cup Dark Brown Sugar

  • 1 tsp Cinnamon Powder

  • 2 Tbsp Chopped Walnuts/Seeds

πŸ‘©‍🍳 Step-by-Step Instructions

  1. Activate Yeast: Mix warm water, yeast, and sugar. Let sit for 5 mins until foamy.

  2. Make Dough: Add flours, salt, oil. Mix well. It will be sticky! Let it rise for 1 hour (until doubled).

  3. Stuffing Time: Grease your hands with oil. Take a golf-ball-sized dough, flatten it, add sugar filling, and seal tightly.

  4. Fry & Smash: Place in a hot oiled pan (seam side down). Cook 30 seconds, then SMASH it flat with a spatula.

  5. Golden Brown: Fry 2-3 minutes per side until crispy.

⚠️ Warning: The syrup inside is LAVA HOT. Poke a hole to let steam escape before biting!

πŸ‘¨‍🍳 Chef Dudu's Tips for the Best Experience

1. Reheating (Don't use the microwave!)

  • Air Fryer: The absolute best way. 350°F (175°C) for 3-4 minutes. It restores the crunch!

  • Microwave: Makes them soggy and sad. Avoid unless necessary.

2. Vegan Options 🌱

  • Hotteok: It's naturally vegan! (Just check your sugar).

  • Bungeoppang: Swap milk for Oat/Soy milk and use oil instead of butter.

πŸ† The Verdict: Who Wins?

Okay, it's decision time.

  • If you crave CRUNCH and creamy fillings (Red Bean/Custard) → Go for Bungeoppang.

  • If you crave CHEWY dough and a sugar rush → Go for Hotteok.

Personally? I'm Team Hotteok on extremely cold days, but Team Bungeoppang for a lighter snack.

Now I want to hear from YOU! Try these recipes and comment below: Are you Team 🐟 or Team πŸ₯ž?

Stay warm and eat well, Dudu 🧑

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