Croissant Bungeoppang (fish-shaped pastry) recipe - ingredients, nutrition and when to eat it
Croissant Bungeoppang is a winter treat made by baking pastry dough in a fish-shaped mold. It’s crisp outside, with flaky layers inside.
Croissant Bungeoppang is a winter treat made by baking pastry dough in a fish-shaped mold. It’s crisp outside, with flaky layers inside. Filled with sweet, nutty red bean paste, it’s lovely with a warm cup of tea on a cold day.
Street food · 15 minutes to cook
Nutrition (per 108g serving): 410.8 kcal · protein 8.9g · carbohydrate 54.5g · fat 17.3g · sodium 441.7mg
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: Place the red bean paste in the center instead of filling the edges, so it’s less likely to leak while baking.
Tips: If the heat is too high, the outside can burn before the inside cooks, so cook it slowly over medium-low heat.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pastry dough — 70 g
- Red bean paste — 35 g
- Butter — 3 g