Yesterday, we took a deep dive into the world of Tteok (Korean Rice Cakes)—from “nutty king” Black Sesame cake to the “visual queen” Strawberry Mochi.
Today, I want to introduce you to a superstar of Korean sweets: Red Bean (Pat).
Meet the Legend: Bung-eo-ppang (Fish-shaped Pastry)
If you walk the streets of Korea during the colder months, you’ll inevitably be drawn to a warm, nutty aroma. Follow your nose, and you’ll find a small stall grilling golden, fish-shaped pastries.
This is Bung-eo-ppang. Don’t worry—there’s no actual fish inside! ;) Instead, these crispy, waffle-like shells are filled with a steaming, sweet red bean paste that warms you up from the inside out.
For me, the true sign that winter has arrived isn’t the falling snow or the freezing temperatures—it’s the appearance of the Bung-eo-ppang stalls on the street corners!
There’s something incredibly heart-warming about spotting that small orange tent (Pojangmacha) just as the air turns crisp. These golden, fish-shaped pastries are usually sold in sets—around 3 for 2,000 KRW (approx. $1.50). In fact, many Koreans (including myself!) make sure to carry a bit of cash specifically for these unexpected, delicious encounters.
Are You Living in a “Bung-se-gwon”? Sadly, these stalls are becoming harder to find lately. It’s a play on the word for a “prime real estate district,” but instead of luxury malls, it refers to a neighborhood that has a Bung-eo-ppang stall nearby!
If you live in a Bung-se-gwon, you’re considered lucky and the envy of your friends. That’s how much we adore this humble winter snack.
Head, Tail, or Fins? My Personal Ritual
When it comes to Bung-eo-ppang, everyone has a very strong opinion. Whether you start with the head, the tail, or even the fins, it’s a personal ritual that we Koreans take surprisingly seriously! ;)
For me, it’s always the tail first. Even though the tail usually doesn’t have any red bean filling, I absolutely love that extra-crispy, crunchy texture. There’s something so satisfying about that first “crunch.”
I’m not entirely sure why, but it has to be in that exact order! It’s funny how everyone has their own unique way of devouring this little fish-shaped snack. It makes the experience even more special.
The Great Debate: Red Bean vs. Custard Cream
Aside from the “Head or Tail” debate, there is another legendary rivalry that splits every Korean household during the winter: What’s inside your fish?
The battle is between the Classic Red Bean (Pat-bung) and the Sweet Custard Cream (Su-bung).
I’m Team Red Bean All the Way!! For me, it’s a no-brainer. I’m a purist who believes in the classic, earthy sweetness of the traditional red bean filling. It’s the soul of the snack!
On the other hand, my son is a huge fan of the Custard Cream filling. To be honest, as a lover of the classics, I find his preference completely baffling! ;) We live under the same roof, but when it comes to Bung-eo-ppang, we occupy two completely different worlds.
Which side are you on? Are you a traditionalist like me, or do you prefer the modern, creamy twist?
The “Anytime” Mini Fish: Modern Life Hacks
In the past, we had to wait patiently for winter to catch a glimpse of a Bung-eo-ppang stall. But times have changed! Nowadays, you can find a huge variety of frozen fish-shaped pastries at the grocery store, meaning we can satisfy our cravings all year round.(Of course, I must admit: nothing can truly beat the taste of a fresh one pulled straight from the iron mold on a cold street corner!)
Since my son is such a fan of the Custard Cream version, I keep a bag of “Mini Bung-eo-ppang” in the freezer. When he’s hungry, I just pop a few into the air fryer or oven. In just a few minutes, they become perfectly crispy on the outside and warm on the inside. It’s the ultimate, hassle-free snack for a busy afternoon!
From Winter Heat to Summer Chill: The Magic of Pat-bingsu
If Red Bean (Pat) warmed our hearts in the winter, it’s here to cool us down in the summer! Meet Korea’s ultimate summer dessert: Pat-bingsu (Shaved Ice with Red Beans).
Bingsu is a refreshing treat made of finely shaved ice—or better yet, frozen milk—topped with sweet ingredients. While you can find trendy versions topped with mango, strawberries, or various syrups, I am a total purist when it comes to this, too. (Am I a bit old-school?! Haha.)
The Original Classic For me, nothing beats the Original Pat-bingsu. Here is my go-to bowl:
- Finely shaved frozen milk (so much creamier than plain ice!)
- A generous scoop of sweetened red bean paste.
- A few chewy, cube-sized rice cakes (Tteok) for texture.
- And finally, a rich swirl of condensed milk all over the top!
In Korea, you can easily find all these ingredients at the local mart, so making it at home is a breeze. During the peak of summer, my family often enjoys “One Bingsu a Day”!
Once the warmer weather arrives, I’ll make sure to show you how we whip up this icy delight right in our own kitchen.
The variety of Bingsu you can find at Korean cafes. From elegant Milk Tea Bingsu to refreshing Strawberry Bingsu, there’s a flavor for every mood.
Sometimes, I crave that bright, zesty finish to a meal. For those moments, Strawberry Bingsu is my go-to. All I need is some strawberry syrup (Strawberry Cheong) to top off my shaved milk, and it’s instantly transformed into a gourmet dessert. It’s the perfect palate cleanser! ;)
And then, there’s my son. When we go out to a cafe, his eyes immediately go to the Oreo Bingsu… covered in crushed cookies and chocolate. Since our tastes are worlds apart, we’ve found the perfect solution: We each order our own “Single-Serving Bingsu“! It’s the best way to keep everyone happy. ^^
The Glossy, Sweet Classic: Pat-yang-gaeng
Oops! I was so excited to take a bite that I took the photo before fully unwrapping it! But here it is—the final star of our Red Bean series: Pat-yang-gaeng (Red Bean Jelly).
If you’ve never tried it, think of it as a firm, dense, and glossy jelly made from sweetened red bean paste. Unlike the bouncy fruit jellies you might be used to, Yang–gaeng has a smooth, velvety texture that melts slowly in your mouth. It offers a deep, concentrated sweetness.
Because it’s quite sweet and rich, it’s the ultimate partner for a cup of bitter hot tea or a strong Americano. In Korea, it’s a classic snack that has been loved for generations. It used to be seen as a “grandparent’s snack,” but lately, it’s become trendy again with beautiful, modern packaging and various flavors!
It’s also very portable! Many people in Korea carry a small bar of Yang–gaeng in their bags for a quick energy boost while hiking or studying. It’s like Korea’s traditional version of an energy bar! ;)
To be honest, I can rarely finish a whole bar of Yang–gaeng in one sitting! It’s quite rich and sweet, so just one or two small bites with a cup of tea is perfect for me.
However, I find myself buying them quite often because they are just too beautiful to pass up as gifts. My Secret Recommendation: Geumokdang
If you are looking for a sophisticated souvenir in Seoul, I highly recommend visiting a shop called Geumokdang. Their packaging is inspired by traditional Korean patterns and is truly a work of art.
Since they use high-quality, natural ingredients without heavy preservatives, the shelf life is quite short. I suggest buying them only if you plan to give the gift (or eat it yourself!) right away. It’s a delicate treat that’s best enjoyed fresh!
My Final Winter Mission
Writing about all these delicious red bean treats has made me realize one thing: Winter is almost over, and I need to eat Bung-eo-ppang at least one more time before the stalls disappear! (Consider it my final winter mission! ^^)
I hope you enjoyed this sweet journey through Korea’s favorite red bean desserts—from the crispy winter fish to the icy summer Bingsu and the elegant Yang–gaeng.
I’ll be back soon with more stories about the hidden dessert gems of Korea. Stay tuned!
Warmly from Korea, MJay
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