Bungeoppang: Korean Fish-Shaped Bread with Red Bean Filling (6)

Combine 1 cup flour, 1/2 tsp salt, 1/2 tsp baking soda, 1 tbsp sugar and 1 cup plus 2 tbsp water; whisk until smooth.

Strain batter through a fine sieve to remove lumps.

Preheat a fish-shaped bungeoppang pan and reduce to low heat; protect hands from the hot handles.

Brush both upper and lower molds lightly with vegetable oil; do not force the full tablespoon into the pan.

Fill one side of each mold about one-third with batter; add 1 tbsp sweet red bean filling in the center and pour enough batter to cover it.

Close the mold and cook about 3 minutes on low, adjusting if the pan overheats.

Flip the pan, cook the second side about 3 minutes, flip again for about 30 seconds and check the dough is fully set.

Remove six breads and let cool briefly before serving; the bean center can be much hotter than the exterior.

Refrigerate leftovers within two hours, use within 3–4 days or freeze, and warm thoroughly before serving without burning the mouth.