Step 1

In a large jug, whisk together all the ingredients (except the vegetable oil), to make a smooth, thick batter.

Step 2

Pre-heat the closed bungeo-ppang pan over a low flame for about a minute each side.

Step 3

Open the pan, brush the fish molds on both sides with a little vegetable oil.

Step 4

Working with the side of the mold on the stove, pour enough batter into each of the two fish until about ⅓ full.

Step 5

Add a tablespoon of the chosen filling, and gently flatten if necessary.

Step 6

Add more of the batter to cover the filling and the rest of each cavity.

Step 7

Close the mold, and cook on a low heat for 2 minutes.

Step 8

Flip the mold over, and cook for another 3 minutes.

Step 9

Flip the mold over again, and cook for 1 more minute. Open the mold, and check the bungeo-ppang – they should be a golden brown color, and sound hollow when tapped. If not, flip over again, and cook for another 30 seconds.

Step 10

Once cooked, carefully remove the bungeo-ppang from the mold, and place on a wire rack to cool slightly.

Step 11

Trim off any excess, and serve hot.