Description
Bungeobbang are delightful Korean street snacks with a crispy, golden exterior and a molten pumpkin spice filling, perfect for autumn.
Ingredients
Units
- 1 15 oz (435 g) can of pumpkin puree
- 1 tbsp 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 tbsp (270 ml) water
- 1 tbsp (15 ml) vegetable oil
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp 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 tbsp 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