The South Korean fish-shaped pastry filled with sweet red-bean paste is called bungeoppang.
Bungeoppang is made by pouring wheat-flour batter into a fish-shaped mold, adding a filling, and cooking it until the outside becomes crisp and golden. The name literally means “carp bread,” although the pastry is not made with fish.
The snack is closely related to the Japanese taiyaki, which was introduced to Korea during the Japanese colonial period. Bungeoppang became especially popular as inexpensive winter street food, commonly sold from heated carts.
Red-bean paste is the classic filling, but modern vendors may use custard, chocolate, sweet potato, or cheese. Bungeoppang is sometimes confused with ingeoppang, a closely related Korean pastry with a thinner, crisper shell and different proportions of filling.