Bungeoppang Ice Cream

Bungeoppang Ice Cream is a popular Korean dessert that is shaped like a fish and filled with sweet red bean paste and vanilla ice cream.

Ingredients - Serves 4

In a bowl, mix the milk, sugar, and vanilla extract until the sugar is dissolved to make the ice cream base.
Pour the ice cream base into a container and freeze for at least 4 hours or until firm.
In another bowl, mix the pancake mix and water until smooth to make the batter.
Heat the bungeoppang pan over medium heat and grease with cooking oil.
Pour the batter into the fish-shaped molds, leaving some space for the filling.
Add a spoonful of red bean paste and a scoop of the homemade ice cream to each mold.
Cover with more batter and close the pan. Cook for about 5 minutes on each side or until golden brown.
Remove the bungeoppang from the pan and let them cool for a few minutes before serving.