Korean Bungeoppang, Fish-Shaped Waffles with Cream Cheese

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Korean Bungeoppang, plated and ready to serve

Bungeoppang are crisp, fish-shaped little waffles with a warm, sweet filling, sold from street carts all winter long. Traditionally they hold sweet red bean paste, but custard fillings are just as popular. This keto version fills a light almond-flour batter with sweet vanilla cream cheese.

Per serving: 260 calories · 4.2 g net carbs · 9 g protein · 22 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Bungeoppang

Korean Bungeoppang, plated and ready to serve

Korean Bungeoppang, Fish-Shaped Waffles with Cream Cheese

Bungeoppang are crisp, fish-shaped little waffles with a warm, sweet filling, sold from street carts all winter long. Traditionally they hold sweet red bean paste, but custard fillings are just as popular. This keto version fills a light almond-flour batter with sweet vanilla cream cheese.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: Korean
Servings: 6 servings
Calories: 260kcal

Ingredients

  • 1 cup blanched almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons allulose
  • 1 teaspoon baking powder
  • 3 large eggs
  • 1/3 cup unsweetened almond milk
  • 2 tablespoons butter melted, plus more for greasing
  • 1/2 teaspoon vanilla extract
  • Filling: 4 ounces cream cheese, softened, 2 tablespoons allulose, 1/2 teaspoon vanilla

Instructions

  • Beat the cream cheese, allulose and vanilla until smooth for the filling.
  • Whisk the almond flour, coconut flour, allulose and baking powder. Add the eggs, almond milk, butter and vanilla and whisk into a smooth batter. Let it rest for 5 minutes.
  • Heat a bungeoppang (fish-shaped) pan or a mini waffle maker and brush with butter.
  • Fill one side of the mold one-third full with batter, add a spoonful of filling, and cover with a little more batter. Close the pan.
  • Cook for 2 to 3 minutes per side over medium-low heat, until golden and crisp. Serve warm.

Notes

Almond-flour batter is more delicate than wheat batter, so keep the heat moderate and let the waffles cook until they release easily. A mini waffle maker makes round versions with the same flavor.
Chef's Tip: Overfill slightly so the batter seeps out of the edges and forms a crisp, lacy rim, which many people consider the best part.
Keto Swap: Bungeoppang batter is wheat flour and sugar, and red bean paste is high in carbs. Almond flour, allulose and cream cheese filling make a keto treat.
Success Tip: Ask the family: head first or tail first? It is a classic Korean icebreaker question.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 260kcal | Protein: 9g | Fat: 22g | Fiber: 2.9g
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Cooking Korean Bungeoppang in the kitchen

About This Dish

Bungeo means carp, and ppang means bread, though the waffles contain no fish. Fish-shaped cakes came to Korea from Japan, where a similar sweet called taiyaki is shaped like a sea bream. Bungeoppang carts appear on Korean streets every winter, and apps have even been created to help people find them. Whether you eat the head or the tail first is a popular lighthearted question said to reveal your personality. Custard (shu cream) and pizza fillings are popular modern alternatives to red bean.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 11: Desserts (N Seoul Tower). See all Korean recipes

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