Description
Bungeobbang are delightful Korean street snacks with a crispy, golden exterior and a molten pumpkin spice filling, perfect for autumn.
Ingredients
Units
Scale
- 1 15 oz (435 g) can of pumpkin puree
- 1 tablespoon pumpkin pie spice (or homemade: 1 tbsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove, 1/4 tsp black pepper)
- 1/4 cup (50 g) brown sugar
- Pinch of salt
- 1 cup (125 g) all-purpose flour
- 1 cup plus 2 tablespoons (270 ml) water
- 1 tablespoon vegetable oil
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan, combine the pumpkin puree, pumpkin pie spice, brown sugar, and a pinch of salt. Heat over low heat, stirring occasionally, until the mixture darkens and the spices become fragrant. Turn off the heat and set aside to cool.
- In a mixing bowl, combine the flour, water, vegetable oil, baking soda, baking powder, salt, and vanilla extract. Stir until a smooth batter forms.
- Preheat the fish-shaped mold over medium heat. Lightly grease the mold with oil.
- Pour a thin layer of batter into each side of the mold, ensuring the entire surface is covered.
- Add a tablespoon of the pumpkin filling to the center of one side of the mold.
- Close the mold and cook for 2-3 minutes on each side, or until the exterior is golden brown and crispy.
- Carefully remove the fish-shaped bread from the mold and let cool slightly before serving. Enjoy while warm.
Notes
For the filling, you can use any pumpkin pie spice you prefer. The filling can be stored in the fridge and becomes more flavorful over time. If you don’t have a fish-shaped mold, you can use any similar mold or waffle iron. The batter crisps up quickly, so keep an eye on it while cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: Korean
Nutrition
- Serving Size: 1 fish
- Calories: 150
- Sugar: 10
- Sodium: 150
- Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
- Cholesterol: 0