Korean Red Bean Doughnut 풀빵 Pul bbang

Hey guys, so today is the last day of my blog spectacular that involved desserts such as apple crumble and japgwapyon and Valentine's Day specials such as breakfast smoothies, a tandoori chicken salad entree, pesto chicken kiev main and a creme brulee panna cotta dessert. So please do check out those other posts from this week.

Today is the last day of my blog week, and I have enjoyed it like I always do. I really do need to blog more often, it is a nice was to de-stress and get creative but I have a slight issue with procrastination...ok it's a pretty big issue, but I'm working on it.

To top off the week I'm going to be introducing you to another Korean dessert, as I had promised yesterday. Pul bbang (풀빵) is a Korean pancake dumpling, usually stuffed with sweetened red bean paste (팥 앙금, patanggeum). You could call them Korean filled doughnuts.

The Japanese have their own version of pul-bbang, called takoyaki. It is stuffed with boiled, chopped octopus. Takoyaki batter also is savory and other than the shape I don't really see a resemblance between the two.

Pul-bbang is sold on the street in most major Korean cities. But they're more difficult to find than their more famous cousins, boong-uh-bbang (붕어빵),which are a red bean–stuffed bread shaped like a fish.

I think that is enough for the history of the bread, it is about time that I get started in the recipe.

Ingredients
1 cup rice flour
1/4 teaspoon salt
2 eggs, beaten
1 teaspoon baking powder
1 cup milk
1 cup sweetened red bean paste (the stuff from the can will do fine)

Method
1. Mix all the ingredients for the batter until smooth.
2. Set a round doughnut pan on medium heat. HINT: you can put your doughnut maker to use or you can use a small cupcake tin in the oven)
3. Place approximately 1 tablespoon of batter into each well of the pan. I used a two spoon technique to scrape and drop the red bean paste into the batter.
4. After you have filled all the wells with batter, immediately start placing the 1/2 teaspoon of the filling e in the middle.
5. Add another tablespoon or so of batter to the top to cover the filling.
6. Let the dumplings cook for a couple of minutes.
7. Turn each dumpling over after you notice bubbles in the batter and slight pulling away on the edges.
8. Cook for a few minutes more on the other side. From there, you can flip them alternating until they are golden brown on both sides.

And there you have it, a delectable Korean dessert that is sure to please all ages, from young kinds to the oldies.

I hope that you all found that as a fitting way to end the blogging week. I will be back soon with more recipes, Korean to clarify for those of you wanting more Korean recipes. 

I hope that you all enjoy your weekend and until next time remember to stay safe, healthy and most important of all happy.