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Korean Waffle with Red Bean filling

Korean Waffle with Red Bean Filling

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine Korean
Servings 4 waffles

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prepare the Batter

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.