Cheese and Egg Bungeoppang (fish-shaped pastry) recipe - ingredients, nutrition and when to eat it
A winter snack made by baking egg and cheese inside fish-shaped batter. The outside turns golden brown, while the filling is savory and soft, making it a…
A winter snack made by baking egg and cheese inside fish-shaped batter. The outside turns golden brown, while the filling is savory and soft, making it a satisfying bite when you’re peckish.
Street food · 20 minutes to cook
Nutrition (per 178g serving): 400.9 kcal · protein 20g · carbohydrate 48g · fat 14g · sodium 619.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the egg is on the large side, remove a little of the white to keep the filling from overflowing.
Tips: Heat can vary from one mold to another, so start with the heat close to low and keep an eye on the color.
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Ingredients (1 serving)
- Bungeoppang batter mix — 60 g
- Egg — 1 pc
- Mozzarella cheese — 25 g
- Milk — 40 ml
- Cooking oil — 2 g