Hangwa (sweets)

붕어빵 Bungeoppang

A fish-shaped bread baked in an iron mold and filled with sweet red bean paste, sold at winter street stalls.

At a glance

Fact	Details
Main ingredients	Wheat flour batter, sweet red bean paste
How it's served	Hot from the mold, handed over in a paper bag
Spice level	Not spicy — No chili heat.
Diet	Vegetarian option — The dish is meat-free, or a meat-free version is commonly served. Still check the broth and sauces.
Allergens	Wheat
Ask about	Batters may contain egg or milk; fillings vary, with custard, cheese or sweet potato common.
On the menu	붕어빵 (Bungeoppang)
Also called	bungeobbang · boongeoppang · Korean taiyaki
Region	Nationwide

Based on the usual recipe. Restaurants vary, so always tell the staff.

Pick your filling
Many stalls offer red bean and custard side by side. Point to the one you want before they bag it.
Bite carefully at first
The filling inside stays very hot. Start with the tail, where there is less filling.
Eat it while it is warm
The crust is crisp only while it is hot, so eat it soon after you buy it.

Order it as 붕어빵. Stalls sell a few pieces at a time, so one person can buy a small bag.

Sweets

A fried cookie of wheat flour, honey and sesame oil, soaked in syrup and eaten as a sweet snack.

Spice: Not spicy

Usually yes. The bread and red bean filling have no meat. The batter may contain egg or milk, so ask the stall if you avoid them.

Not spicy. It is a sweet snack with no chili heat.

Very little. Both are fish-shaped breads with sweet red bean filling; in Korea, bungeoppang is the name you see at street stalls.