๐ “Bungeoppang Season Is Back!” — Korea’s Beloved Winter Street Snack In Korea, there’s a funny expression people often use when a child looks exactly like their parent: “Wow, you two are bungeoppang!” It means “you’re identical,” just like how the fish-shaped pastry bungeoppang is made in the same mold every time. But beyond this cute idiom, bungeoppang itself is one of the most nostalgic and heartwarming snacks in Korean culture — especially when the weather turns chilly. The Origin of the Fish-Shaped Treat http://www.sisacast.kr/news/articleView.html?idxno=84852 Bungeoppang (๋ถ์ด๋นต), literally meaning “carp bread,” first appeared in Korea in the late 1970s. It’s made by pouring wheat flour batter into a fish-shaped mold, filling it with sweet red bean paste, and grilling it until crispy and golden. This humble street snack has long been a symbol of winter comfort food — right up there with roasted chestnuts (gunbam), baked sweet potatoes (gungoguma), and hot steamed buns (hoppang). In the past, bungeoppang stands were everywhere — you could find them on almost every street corner. These days, however, the number of street vendors has dwindled, making the snack feel even more special when you finally spot a stall with steam rising into the cold evening air. From Nostalgia to Trend — Finding “Bungeo Zones” Because bungeoppang stands have become rare, Koreans have even created apps and social media accounts dedicated to finding them. These digital maps, sometimes called “Bungse-gwon” (a witty blend of bungeoppang and yeokse-gwon, meaning “station area”), show the exact locations of nearby vendors, their operating hours, prices, and even reviews. Many city residents say the apps have made it easier to reconnect with their childhood memories. “I used to eat bungeoppang in my hometown every winter,” says a Seoul office worker in her 30s. “It’s been hard to find lately, but thanks to the app, I can check where they’re selling it nearby. It feels like bringing a bit of the old days back.” Rising Prices — From “National Snack” to “Golden Bungeoppang” As everything else becomes more expensive, bungeoppang hasn’t escaped inflation either. These days, one fish usually costs between 1,000 to 1,500 KRW, compared to the days when you could buy a whole bagful for 2,000 KRW. The main culprit? The rising cost of red beans — one of the key ingredients. According to the Korea Agro-Fisheries & Food Trade Corporation (aT), the price of domestic red beans jumped by more than 30% in the past year and nearly 70% compared to the average of previous years. Some people now jokingly call it “geum-bungeoppang” (๊ธ๋ถ์ด๋นต), or “golden bungeoppang,” because of how pricey it’s become. Still, for many, the comfort it brings on a freezing winter night is worth every won. Creative Flavors for a New Generation http://www.sisacast.kr/news/articleView.html?idxno=84852 Traditional red bean bungeoppang remains a classic, but these days you’ll also find inventive flavors like custard cream, chocolate, pizza, or even cheese filling. These creative twists have helped bungeoppang win over younger generations who enjoy mixing nostalgia with novelty. Major convenience stores and food brands have also jumped on the trend. GS25 expanded its bungeoppang stalls from 4,000 to 5,000 locations this year and now offers not only the classic version but also sweet potato and vegetable hoppang (steamed buns). Seven-Eleven launched bite-sized “Mini Bungeoppang”, sold two pieces for just 700 KRW. CJ CheilJedang released “Bibigo Matcha Bungeoppang”, a collaboration with Super Matcha that combines the earthy flavor of green tea with Korea’s favorite winter pastry. Even cafes are joining the race. EDIYA Coffee reported selling over 150,000 pieces of their winter snacks — including red bean and custard bungeoppang, honey hottteok, and cheesy corn bread — in just 20 days after launch. These items reinterpret traditional street treats with a modern, café-friendly twist. The Winter Snack Comeback https://www.joongboo.com/news/articleView.html?idxno=363707108 Alongside bungeoppang, other nostalgic street foods like hotteok (sweet pancakes filled with brown sugar and nuts) and gungoguma (roasted sweet potatoes) are also making a comeback in both markets and cafés. Brands like Ottogi and The Venti have reintroduced their signature winter menus, from fermented red bean steamed buns to cozy sweet potato lattes. Clearly, the retro wave — or “newtro” as Koreans call it — isn’t just about fashion. It’s about taste, scent, and memory. More Than Just a Snack For many Koreans, bungeoppang is more than food — it’s an emotion. It brings back the warmth of childhood, the smell of roasted batter in cold air, and the joy of eating something simple yet comforting. So the next time you walk through a Korean winter street and catch the sweet aroma of bungeoppang in the air, follow it. You’ll likely find a small cart, the sound of sizzling batter, and maybe even a little line of people waiting patiently — all chasing a bite of nostalgia shaped like a fish. ๐โค๏ธ #Bungeoppang #๋ถ์ด๋นต #KoreanStreetFood #KoreanWinterSnack #KoreanCulture #WinterInKorea #StreetFoodKorea #KSnack #KFood #SeoulFood #KoreanDessert #Hotteok #Hoppang #GunGoguma #KoreanTradition #Newtro #RetroKorea #KoreanCafe #KoreanLifestyle #WinterVibes #KoreanSnacks #SweetRedBean #FishShapedBread #KoreanWinter #KCulture
