Had chocolate cravings, but it’s too late for fish bread

An Onyang student High school student eyes up a fish bread

IMG_6514It almost never fails to lure me into buying a bag of pikelety smelling fish bread, or 붕어 빵. I’ve been told quite recently that it’s a food that’s made almost in the Winter months. So much for the idea of treating my after-school students with fish bread. I got some Ghana chocolate for them instead. More recently, Lotte have sold a darker chocolate which suits my tastes perfectly. Most of the chocolate on the market here in Korea is milk chocolate. Unlike the stuff  in New Zealand (as in Cadbury’s) is, though standard chocolate, has more cocoa mass in it than four of the local milk chocolate bars combined. But biting into a fish bread in all it’s pikelety goodness takes a bit of patience; sometimes the fish bread can be too hot to consume and leave it’s after-taste for you to taste the next day.

5 Responses

  1. The only fish bread I know of is Japan’s taiyaki (filled with warm azuki bean paste), but it wouldn’t surprise me if there were other versions of it in other countries. And it really is delicious in colder weather! Warms your hands and your tummy 😀

  2. Fish and chocolate are two foods that should never be combined even if only in a fish shape 🙂

    • Well, fish *shaped* confectionery is the one as in NZ there’s chocolate fish. But should the incumbent azuki beans be replaced with chocolate filling, then I’d be the first to buy it!

  3. […] goes, this compares to other street food found in other Eastern countries such as Korea. Where Fish bread, or 봉어빵 in Korean, also follows the recipe of eggs, flour, sugar and cast-iron baking to […]

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