Nutritious Mushroom Bungeoppang (Fish-Shaped Pastry)
Mushroom Delight! Soft & Sweet Mini Bungeoppang Recipe
Introducing our homemade mushroom bungeoppang, a healthier and more special twist on the classic, using delicious mushrooms instead of sweet red bean paste! The chewy, sweet braised mushrooms combined with stretchy mozzarella cheese create a delightful texture and flavor. These mini bungeoppang are perfectly sized for little hands, making them an ideal snack for children. Served with a glass of milk, they make for a wholesome and satisfying treat. Enjoy the fun of making and the joy of eating these healthy, mushroom-filled pastries right at home. It’s a truly unique delicacy that even picky eaters will love!
Main Ingredients- 3-color Mixed Oyster Mushrooms: 80g
- Stick Mozzarella Cheese: 1 stick
- Hotcake Mix: 120g
- Fresh Egg: 1
- Milk: 1/3 cup (approx. 60ml)
- Melted Butter: for greasing the mold
Mushroom Braising Sauce- Soy Sauce: 0.5 Tbsp (approx. 7.5ml)
- Oyster Sauce: 1 Tbsp (approx. 15ml)
- Water: 1/3 cup (approx. 60ml)
- Honey: 3 Tbsp (approx. 45ml)
- Black Pepper: a pinch
- Soy Sauce: 0.5 Tbsp (approx. 7.5ml)
- Oyster Sauce: 1 Tbsp (approx. 15ml)
- Water: 1/3 cup (approx. 60ml)
- Honey: 3 Tbsp (approx. 45ml)
- Black Pepper: a pinch
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the 3-color mixed oyster mushrooms and the bungeoppang.
Step 2
Rinse the 3-color mixed oyster mushrooms thoroughly and then finely mince them until they are very small. If you prefer a bit more texture, you can chop them slightly coarser.
Step 3
In a small pot, combine the soy sauce, water, oyster sauce, honey, and a pinch of black pepper. Stir well. Once the mixture begins to boil rapidly, add the minced mushrooms. Cook over medium heat for about 5 minutes, stirring occasionally, until all the water has evaporated and the mushrooms are glossy and well-braised. Remove from heat and let it cool slightly.
Step 4
Cut the stick mozzarella cheese into approximately 6 equal pieces, sized to fit into the bungeoppang mold. Be careful not to make the pieces too large, as they might cause the batter to overflow when cooked.
Step 5
In a large bowl, add the hotcake mix, egg, and milk. Whisk thoroughly with a whisk until there are no lumps and the batter is smooth and pourable. The batter should have a consistency that flows easily.
Step 6
Grease the inside of your mini bungeoppang mold generously with melted butter using a brush. Fill the mold about halfway with the batter (you can use a piping bag or a zip-top bag with a corner snipped off). Add a portion of the braised mushrooms and the cut mozzarella cheese, then top with more batter until the mold is almost full. Be careful not to overfill, as the batter will expand during cooking.
Step 7
Carefully place the filled bungeoppang mold onto a tray that can fit inside your air fryer basket. Ensure it is positioned stably.
Step 8
Place the tray with the mold into a preheated air fryer set to 160°C (320°F). Cook for approximately 15 minutes. It’s a good idea to check on them periodically to prevent burning.
Step 9
About halfway through the cooking time (around 7-8 minutes), carefully remove the bungeoppang mold from the air fryer and gently flip the pastries. This ensures that both sides are evenly browned and become wonderfully crispy.
Step 10
Voila! Your golden-brown and appetizing mushroom bungeoppang are ready. They look perfectly cooked and inviting.
Step 11
These cute mini mushroom bungeoppang are a delightful treat! They have a crispy exterior and a soft, chewy interior with the savory mushrooms and melty cheese, making them incredibly addictive with every bite. They are perfect as a fun snack for kids or a healthy treat for adults, so be sure to give them a try!
