Fish-shaped bread with sweet red bean filling

1 cup all purpose flour ½ teaspoon kosher salt ½ teaspoon baking soda 1 tablespoon brown or white sugar 1 cup plus 2 tablespoons water 1 tablespoon vegetable oil


Sweet red beans (homemade or canned): For handmade, follow the procedure from my patbingsu recipe.

In a bowl, combine flour, kosher salt, baking soda, and sugar. Add water and mix thoroughly.

To get a silky batter free of lumps, sieve the ingredients through a strainer. Heat up the bunggeoppang pan and reduce the heat to low.

Open the pan and lightly coat both the upper and lower fish molds with vegetable oil.

Fill ⅓ of the fish mold with batter. Place 1 tablespoon of delicious red beans in the center, then carefully fill the rest of the fish mold to completely cover the red beans.

Close the mold and cook for approximately 3 minutes on low heat.

Turn the pan over and cook for another 3 minutes.

 Open it and turn it over for another 30 seconds to make the bread a little crispier.

Take out and serve immediately.

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