There’s something comforting about warm waffles in the morning, but Korean waffle with red bean filling takes it to another level. This treat hits the sweet spot between traditional and trendy—it’s a nostalgic bite for many in Korea and a new morning obsession for anyone exploring korean breakfast ideas. With crispy edges and a pillowy-soft interior stuffed with smooth, sweetened red bean paste, this waffle is a beautiful nod to both the street food scene and homey korea breakfast traditions. Whether you’re craving something sweet, intrigued by korean sandwich culture, or just looking to spice up your morning breakfast ideas, this recipe is a must-try.
Korean Waffle with Red Bean Filling
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert, Snack
Cuisine Korean
Waffle maker A classic Belgian waffle maker works well, but if you want to lean into the korean breakfast aesthetic, a bubble or egg waffle maker brings a fun street-food vibe. For something truly authentic, consider using a korean bubble waffle pan if you can get your hands on one.
Mixing bowls You'll need at least two—one for dry ingredients and one for wet.
Whisk Helps combine ingredients smoothly without overmixing.
Rubber spatula Useful for folding and transferring batter.
Spoon or piping bag To add the red bean filling precisely into the batter.
For the Waffle Batter
- 1 ¼ cups all-purpose flour
- 2 tbsp cornstarch helps achieve that slightly chewy texture reminiscent of a mochi waffle recipe
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp sugar
- 1 large egg
- 1 cup whole milk room temperature
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
For the Filling
- 1 cup sweetened red bean paste called pat in Korean; available in Asian markets
- Optional: a pinch of salt to balance the sweetness
Optional Toppings
- Powdered sugar
- Toasted sesame seeds
- Sweetened condensed milk
- Matcha powder
- Chopped nuts
Step 1: Prepare the Batter
In a large bowl, whisk together flour, cornstarch, baking powder, salt, and sugar. In another bowl, beat the egg and add milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry and mix until just combined. Do not overmix; a few lumps are okay. The batter should be slightly thick but pourable.
Step 2: Preheat the Waffle Maker
Turn on your waffle maker and let it preheat until the indicator light shows it's ready. Lightly grease it with butter or nonstick spray.
Step 3: Add Batter and Filling
Spoon about half the amount of batter you need for one waffle into the center of the waffle maker. Then, add a generous tablespoon of red bean paste in the middle. Cover with a bit more batter, just enough to seal the filling inside. Close the lid and cook until golden brown and crisp, usually around 4–5 minutes depending on your waffle maker.
Step 4: Repeat and Rest
Remove the waffle and place it on a wire rack to avoid sogginess. Repeat with the remaining batter and red bean paste.
Step 5: Garnish and Serve
Dust the waffles with powdered sugar or drizzle with sweetened condensed milk. For a savory-meets-sweet twist, add a sprinkling of toasted sesame seeds. These touches not only elevate flavor but also channel that korean breakfast aesthetic we all love.
Perfect Pairings
These waffles are incredibly versatile and can fit into a range of breakfast or brunch scenarios.
Drinks
- Iced Matcha Latte: Earthy, creamy, and a great foil for the sweetness of the red bean.
- Korean-style Cold Brew: Smooth and robust, this balances the waffle’s rich texture.
- Barley Tea (Boricha): A traditional korean breakfast drink that’s nutty and refreshing.
Sides
- Fresh Fruit: Sliced strawberries, banana, or mango pair beautifully with red bean.
- Savory Element: If you’re into a savory breakfast, serve alongside a small portion of korean chicken and waffles—use the waffle base from this recipe and swap in a gochujang-glazed chicken thigh.
- Egg Options: A soft-boiled egg or fluffy scrambled eggs on the side makes it more of a rounded breakfast meal.
For Brunch Boards
Serve these waffles mini-sized next to bagel sandwich bites, egg waffle chunks, and fruit skewers for a fun waffle street food–inspired spread.
FAQs
1. Can I use canned red bean paste or should I make it from scratch?
You can absolutely use canned sweetened red bean paste. It saves time and is widely available in Asian supermarkets. If you’re feeling ambitious, homemade paste gives a more customized flavor (control over sweetness and texture).
2. Which part of the egg do I use in the batter?
Use the whole egg. It provides structure (from the whites) and richness (from the yolk). If you want a fluffier version like japanese waffles, you can separate the egg, whip the whites to soft peaks, and fold them into the batter at the end.
3. Can I make this waffle gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking mix. You can also explore rice flour for a more mochi-like texture, turning it into a hybrid mochi waffle recipe.
4. What’s the best waffle maker for this recipe?
A Belgian waffle maker works great, but if you want an egg waffle recipe experience or something close to korean bubble waffle, try using a dedicated bubble waffle iron. For mini treats, taiyaki or sandwich-style presses work well.
5. Can I make a savory version?
Yes! Skip the red bean and stuff with cheese, kimchi, or even leftover bulgogi. This transforms it into a korean sandwich that’s hearty and savory. Great option if you’re after a non-sweet korean breakfast recipe.
