Bungeoppang

Bungeoppang is a delightful Korean fish-shaped pastry filled with sweet red bean paste, perfect for snacking on chilly days. This gluten-free version maintains the traditional flavors while catering to those with dietary restrictions.

Ingredients

• Gluten-free all-purpose flour - 120 grams
• Rice flour - 30 grams
• Baking powder - 1 teaspoon
• Sugar - 30 grams
• Salt - 1/4 teaspoon
• Egg - 1 large
• Milk - 180 ml
• Red bean paste - 100 grams
• Vegetable oil - for greasing the pan

Steps

1. In a mixing bowl, combine the gluten-free all-purpose flour, rice flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk together the egg and milk until well combined.
3. Pour the egg mixture into the dry ingredients and stir until a smooth batter forms.
4. Preheat a bungeoppang (or fish-shaped) mold over medium heat and lightly grease it with vegetable oil.
5. Pour a small amount of batter into the mold to cover the bottom, add a tablespoon of red bean paste in the center, and then cover with more batter until the mold is filled.
6. Close the mold and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
7. Remove the bungeoppang from the mold and let it cool slightly before serving.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.18 L

Health Benefits

• Provides a source of energy from carbohydrates.
• Contains protein for muscle repair and growth.

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