VEGAN Fish Bread Recipe | Bungeo-Ppang \ Taiyaki Street Food | Kosher

VEGAN Fish Bread Recipe | Bungeo-Ppang  Taiyaki Street Food | Kosher

Hello everyone 🙂
At november 2017 while I was traveling in Jjeju Island, I ate this delicious street food. It was warm and sweet (well, too sweet to be honest).
I had to create the best recipe that will be tastier for me. Less sweet and if possible – vegan!
And after many time, I have made it and I have the best recipe for bungeoppang (or taiyaki).
Hope you will like it!

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To make this bread you must have the fish shaped pan.
I bought mine on ebay
The same pan I bought (from Korea):
A cheaper pan (from Hong-kong):

Another thing you need in sweet red bean. If you need I have a recipe for this too:

The recipe – good for 5-6 bungeoppangs
– 1 cup flour
– 1 tbsp corn strach (or potato starch)
– 1 tsp baking powder
– 2 tsp sugar
– 2 pinchs of salt
– 1 cup soy milk
– 1/2 tsp vanilla extract
– 1/2 tbsp cocobut oil
– sweet red bean (about 1 cup)

Making:
In a bowl mis all the dry ingredients. In a different bowl mix the wet ingredients. Add the dry to the wet, and mix together to a smooth batter. Don’t over mix it!

Put the pan on the stove on the flat side (without the higher edges) on a medium high heat for 30 secnonds just to warm it up.
Now flip the pan, low the heat and greese it ith oil (greese the hot part too, carefully).
Add about 1 tbsp of the batter and spread it to cover the fish, add 1-2 tbsp of sweet red bean and flatten it, add more from the batter above just to cover the sweet red bean. don’t add too much!
close the pan, make sure to lock it, flip it and torn the heat back to medium-high and cook it for 2.5 – 3 minutes.
Flip it again, and cook it for another 2.5 minutes. make sure to check it sometimes so it will not be ander or over cooked.
Eat it while it’s still warm 🙂

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