Can I use canned adzuki beans instead of dried?

Yes, canned adzuki beans save a lot of time. Choose a variety with no added salt or sugar. Drain and rinse them well before mashing. The filling will be ready in minutes rather than an hour.

How much less sugar is in this filling compared to a traditional recipe?

Traditional red bean filling recipes typically use 80 to 100 g of white sugar per batch. This version uses just 2 tablespoons of coconut sugar and one tablespoon of maple syrup across the whole batch, which is roughly 70 to 75 percent less added sugar overall.

Do I need a special bungeo-ppang pan to make this?

A bungeo-ppang or taiyaki fish-shaped pan is ideal and quite widely available online. That said, this batter and filling combination works in any waffle maker or sandwich press. The shape changes but the taste is identical.

Can I make this recipe vegan?

Yes. Swap the egg for a flax egg made from one tablespoon of ground flaxseed mixed with three tablespoons of water and left for 10 minutes to gel. Replace the honey with maple syrup and use oat milk or any plant-based milk. The result is very close to the original.

Why does my filling taste too earthy or bland?

Adzuki beans have a naturally earthy, slightly nutty flavour. The vanilla extract and sea salt are important for rounding out the filling. If the beans themselves taste particularly strong, add a second small pinch of salt and an extra half teaspoon of maple syrup. The balance of sweet and salty is key.

Can I freeze bungeo-ppang?

Absolutely. Let them cool completely, then freeze in a single layer on a tray before transferring to a freezer bag. Reheat from frozen in an air fryer at 170 degrees Celsius for 4 to 5 minutes, or in a dry pan over low heat until warmed through and crisp again.

Bungeo-ppang Low Sugar Red Bean Filling Recipe (Healthier Korean Fish Bread)

Name: Bungeo-ppang Low Sugar Red Bean Filling Recipe (Healthier Korean Fish Bread)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 150 g dried adzuki beans (soaked overnight in cold water); 2 tbsp coconut sugar (for the filling); 1 tbsp pure maple syrup (for the filling); 1 pinch sea salt (for the filling); 0.5 tsp vanilla extract (for the filling); 80 g oat flour (certified gluten-free oat flour if needed); 60 g plain all-purpose flour; 1 tsp baking powder; 1 pinch sea salt (for the batter); 1 large egg (at room temperature); 160 ml oat milk or low-fat dairy milk (at room temperature); 1 tbsp melted coconut oil (plus extra for greasing the pan); 1 tsp raw honey (can substitute with maple syrup for vegan version)

Dairy-FreeRefined Sugar-FreeNut-Free

Prep Time20 min

Servings8

Calories148 kcal

Health Score8/10

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Bungeo-ppang Low Sugar Red Bean Filling Recipe (Healthier Korean Fish Bread)

In winter in South Korea, the streets smell of bungeo-ppang. The fish-shaped waffle irons appear at street stalls from November onwards, and the smell of the sweet batter cooking around the red bean filling drifts through the cold air of subway exits and market alleys. The name means crucian carp bread, a reference to the fish-shaped mould, and the flavour is one of the most familiar and comforting in Korean food culture. This lower-sugar version uses oat flour and less sweetener in both the batter and the filling without losing the essential character of the original: a lightly crisp shell, a soft, slightly sweet red bean centre, and the unmistakable pleasure of eating something warm from your hands in the cold.

Why this recipe works

Oat flour produces a slightly denser batter than plain flour, which actually works well for bungeo-ppang because it creates a chewier, more substantial shell. A small amount of baking powder keeps the batter light enough to puff around the filling without being too bready. The red bean paste filling is made from azuki beans cooked until very soft and mashed with a small amount of coconut sugar, producing a filling that is earthy, subtly sweet and satisfying without being cloying. The lower sugar content compared to traditional anko means the filling tastes more of the beans themselves, which is not a bad thing.

Getting it right

If you have a bungeo-ppang mould, use it. The fish shape is part of the experience, and the cast iron mould creates the right crust on the outside. Without one, a small oval waffle iron or even a well-greased sandwich press produces a workable approximation.

Add the filling to one side of the mould before closing it. The batter expands during cooking and the filling stays centred if added this way rather than on top of the batter.

Common mistakes

Filling that is too wet leaks out of the mould and burns on the outside of the pan. Drain any excess liquid from the azuki beans before mashing, and allow the filling to cool before using.

Not greasing the mould between each batch produces sticking and torn crusts. A light spray of oil before each bungeo-ppang is necessary.

Substitutions

Smooth peanut butter or sweet potato paste make accessible alternatives to red bean filling. Chocolate spread mixed with almond butter creates a less traditional but very popular variation. For a nut-free, legume-free filling, sweetened mashed chestnut paste works beautifully.

Serving suggestion

Eat warm, ideally just minutes after cooking. The filling is best when it is still slightly warm and yielding. Pair with a thermos of hot barley tea for the most authentic street food experience.

Ingredients

Serves:8

150 g dried adzuki beans (soaked overnight in cold water)
2 tbsp coconut sugar (for the filling)
1 tbsp pure maple syrup (for the filling)
1 pinch sea salt (for the filling)
0.5 tsp vanilla extract (for the filling)
80 g oat flour (certified gluten-free oat flour if needed)
60 g plain all-purpose flour
1 tsp baking powder
1 pinch sea salt (for the batter)
1 large egg (at room temperature)
160 ml oat milk or low-fat dairy milk (at room temperature)
1 tbsp melted coconut oil (plus extra for greasing the pan)
1 tsp raw honey (can substitute with maple syrup for vegan version)

Instructions

1
Drain the soaked adzuki beans and rinse them well under cold water. Place them in a medium saucepan and cover with fresh water by about 5 cm. Bring to the boil over high heat, then reduce to a steady simmer. Cook for 45 to 55 minutes until the beans are completely soft and crush easily between two fingers. Drain, reserving about 60 ml of the cooking liquid.
Do not skip soaking the beans overnight. It cuts cooking time significantly and improves digestibility.
2
Transfer the drained beans to a bowl. Add the coconut sugar, maple syrup, vanilla extract and a pinch of sea salt. Mash firmly with a fork or potato masher until you have a thick, mostly smooth paste. If the mixture feels too dry and crumbly, stir in a tablespoon of the reserved cooking liquid at a time until it holds together like a soft dough. Taste and adjust sweetness if needed, then set aside to cool completely.
For a silkier paste, blend the filling briefly with an immersion blender. Leave some texture if you prefer a more rustic result.
3
Make the batter by whisking together the oat flour, plain flour, baking powder and a pinch of sea salt in a large bowl. In a separate jug, whisk together the egg, milk, melted coconut oil and honey until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine. Do not over-mix or the batter will become tough.
Rest the batter for 5 minutes before using. This lets the oat flour absorb the liquid fully and gives a better texture.
4
Heat your bungeo-ppang or taiyaki pan over medium heat. Lightly brush both sides of each cavity with a small amount of coconut oil using a pastry brush or folded paper towel. Once the pan is properly hot, pour a thin layer of batter into each cavity, filling it just over halfway.
The pan is ready when a tiny drop of batter sizzles immediately on contact. A properly heated pan gives you the best golden colour.
5
Quickly place a heaped teaspoon of the cooled red bean filling into the centre of each fish cavity. Spread it gently but do not push it all the way to the edges. Pour a little more batter on top to cover the filling completely, filling the cavity to just below the rim.
Use about one tablespoon of filling per fish. Too much filling makes them difficult to close and seal properly.
6
Close the pan firmly and flip it over. Cook for 2 to 3 minutes on each side over medium heat, flipping back and forth every 2 minutes or so, until both sides are a deep golden brown. Open the pan carefully and use a spatula or tongs to lift each fish out onto a wire rack.
If any batter leaks out of the sides, simply trim it off with a knife once the fish are slightly cooled. It happens to everyone.
7
Allow the bungeo-ppang to rest on the wire rack for 2 minutes before serving. The outer shell firms up slightly as it cools and becomes beautifully crisp. Serve warm with a cup of green tea or barley tea for the full Korean street food experience.

Nutrition per serving

148kcal

Calories

Protein

24g

Carbs

Fat

Fibre

Sugar

95mg

Sodium

Pro Tips

✓
Soaking the adzuki beans overnight is important. It reduces cooking time and makes the beans much easier to digest.
✓
Let the red bean filling cool completely before adding it to the batter. Warm filling can cause the batter to cook unevenly.
✓
Keep your heat at medium throughout. High heat will burn the outside before the inside cooks through.
✓
If your pan has non-stick coating in good condition, you may need very little oil. A light brush is enough.
✓
Make the red bean filling a day ahead. It keeps beautifully in the fridge and actually thickens overnight, making it even easier to work with.
✓
Batch cook your adzuki beans and freeze the extra plain cooked beans for future recipes like soups or grain bowls.

Frequently Asked Questions

Variations

•
Sesame Red Bean Filling
Stir one teaspoon of toasted sesame oil and one tablespoon of toasted black sesame seeds into the finished red bean paste. The nutty, aromatic depth adds a gorgeous twist to the classic flavour profile.
•
Sweet Potato and Red Bean Filling
Replace half the adzuki bean paste with an equal amount of steamed and mashed purple sweet potato. The natural sweetness of the potato lets you reduce the coconut sugar further, and the colour is stunning.
•
Cinnamon Spiced Filling
Add half a teaspoon of ground cinnamon and a tiny pinch of ground cardamom to the red bean filling. This warming spice combination makes the snack feel particularly cosy on cold days.
•
Fully Gluten-Free Batter
Replace the plain all-purpose flour entirely with certified gluten-free oat flour or a good quality gluten-free plain flour blend. Add an extra quarter teaspoon of baking powder to help with the lift.

Substitutions

•
Coconut sugar → Maple syrup or raw honey (Use the same volume measurement. Both work well in the filling and provide a slightly different but equally pleasing flavour.)
•
Oat flour → Buckwheat flour or brown rice flour (Buckwheat adds a slightly more robust, earthy note. Brown rice flour gives a lighter, more neutral result. Both are naturally gluten-free options.)
•
Coconut oil → Light olive oil or avocado oil (Any mild-flavoured oil works in the batter. Avoid strongly flavoured oils like extra virgin olive oil as they can overpower the delicate batter taste.)
•
Egg → Flax egg (1 tbsp ground flaxseed plus 3 tbsp water) (Mix and rest for 10 minutes before using. Works well to bind the batter in this recipe.)
•
Oat milk → Almond milk, low-fat dairy milk or soy milk (Any milk works here. Soy milk has the highest protein content of the plant-based options, which gives a slightly more structured batter.)

🧊 Storage

Store cooled bungeo-ppang in an airtight container at room temperature for up to one day, or refrigerate for up to three days. Reheat in a dry non-stick pan over low heat for 2 to 3 minutes per side to restore the crisp exterior. They can also be frozen for up to one month.

📅 Make Ahead

The red bean filling can be made up to three days in advance and stored in a covered container in the refrigerator. The batter is best made fresh on the day of cooking. You can also cook the bungeo-ppang fully ahead of time and reheat them as needed.