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Korean-style serving of Chrysanthemum-shaped bun

국화빵 · Chrysanthemum-shaped bun

Chrysanthemum-shaped bun

국화빵

What exactly is it?

A small patterned mold gives this red-bean-filled cake its flower shape. It is round and thick, usually smaller than a fish-shaped bun. The chrysanthemum name describes the pattern rather than a necessary flower ingredient.

Main ingredients

Flour batter and sweet red-bean paste; some batters contain egg or milk

Ordering and serving

Break one open to cool the filling. When sold by the bag, check the number of cakes as well as the price.

Origins and changes

The National Institute of Korean Language defines it by its chrysanthemum-shaped mold and bean filling. Like bungeoppang, its name follows the shape produced by a patterned cooking iron.

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Chrysanthemum-shaped bun

국화빵

Main ingredients
Flour batter and sweet red-bean paste; some batters contain egg or milk
Flavor and character
A small patterned mold gives this red-bean-filled cake its flower shape. It is round and thick, usually smaller than a fish-shaped bun. The chrysanthemum name describes the pattern rather than a necessary flower ingredient.
How to eat it
Break one open to cool the filling. When sold by the bag, check the number of cakes as well as the price.
Read about this dish →

Fish-shaped red-bean bun

붕어빵

Main ingredients
Flour batter and sweet red-bean filling; other versions use custard, chocolate or cheese
Flavor and character
Batter and sweet red-bean paste bake in a fish-shaped mold. The thin tail turns crisp while the body holds the filling. Despite the shape, the standard bun contains no fish; custard is another common filling.
How to eat it
Specify how many red-bean and custard buns you want. The filling in the body stays hotter than the thin tail.
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