-Nicolia Ng
A just made Bungeoppang (붕어빵) ready for eating. Yum. |
A real Carassiuis/Bungeo/붕어 |
Oh yes, with each bite into that oh-so-crispy skin, the flavours of the waffles and red beans would swirl and collide in the most mouth-watering explosion. While you eat this sweet, crunchy-yet-chewy snack, I’m pretty sure there is only one thing on your mind: Can life be any better? Well at least that was what I thought when I had my first Bungeoppang. (Seriously.)
To make a Bungeoppang, fish-shaped waffle irons are used. The batter is first poured into the mold, followed by red bean paste, then more batter will be added to encase the paste. The mold will then be closed to roast and then voilà! The Bungeoppangs are done! You may wonder which side of the Bungeoppang to eat first—head or tail. I can honestly tell you I don’t know, but I don’t think it matters too much. To me, the best part is the sweet red bean filling, so I always leave it till the end (because as they all say— you “save the best for the last”). Although I feel bad for the poor fishy, I can’t say I’m sorry because it tastes too good!! Especially when the weather is cold. Anyways, that’s enough of the advertising. I think you should go try one. Right. Now.
(note: Nicolia referred to 붕어 as "bungeo," which is how it is pronounced. This is NOT bun-GEO, but "boong uh". Please take note, thanks - Yanna.)
Nice article, and is well-written!
ReplyDeleteMakes me hungry and reminds me of the last time I ate Bungeoppang :)
Do you know they have this ice cream version of it? It has a layer of vanilla in it too. SO. GOOD.
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I prefer the japanese one with custard in it...maybe coz i don't really like red bean paste in general :P
ReplyDeleteThat looks so good!! You guys should make it and sell it at school like a bake sale :) And to what Tiff said I LOVE the japanese custard one but this one looks good too cause I love red bean paste, almost as much as custard. :P I've never tried this before but I really want to :)
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