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Author Notes: I found a Danish Æbelskiver pancake pan at William-Sonoma some time ago. I kept staring at the catalog, scratching my head trying to figure out why the pan and its baked contents looked so familiar. Then I realized I was looking at the perfect pul-bbang pan. Pul-bbang (??) is a Korean pancake dumpling, usually stuffed with sweetened red bean paste (? ??, patanggeum). You could call them Korean doughnut holes, if you want. Korean street vendors can make 20 or more at at time. My little skillet is puny in comparison. —Tamar
- 1 cup rice flour
- 1 cup milk
- .25 teaspoons salt
- 2 eggs, beaten
- 1 teaspoon baking powder
- .5 cups sweetened red bean paste
Assembling the pulbbang
- 2 tablespoons pulbbang batter
- .5 teaspoons sweetened red bean paste
- Set the pan on medium heat. You don't want the pan too hot, otherwise the first side will cook too quickly and the pul-bbang won't have a nice, round shape. They'll be round on one side and flat on the other.
- Place approximately 1 tablespoon of batter into each well of the pan.
- After you have filled all the wells with batter, immediately start placing the 1/2 teaspoon of the filling of your choice in the middle.
- Add another tablespoon or so of batter to the top to cover the filling. Let the dumplings cook for a couple of minutes.
- Turn each dumpling over after you notice bubbles in the batter and slight pulling away on the edges. Toothpicks or wooden chopsticks are best for this task. Flip them "early," so they are gold-colored on the underside, rather than golden brown.
- 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.
- This recipe was entered in the contest for Your Best Street Food
- This recipe was entered in the contest for Your Best Holiday Breakfast
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