This is the Hatai Pat Shu Bung Jelly, made using gelatin and styled after Korean winter street snacks patbung and shubung, both forms of bungeoppang (fish-shaped pastry), representing red bean paste and custard cream fillings respectively.

Each piece was moulded in the shape of a fish, measuring 2 x 1 0.5 cm in size, presented in two colours indicating flavour: yellow for custard and red-brown for red bean. On opening, the aroma was led by a noticeable earthy, nutty sweetness characteristic of red bean.

On initial contact, the surface exhibited slight moisture with a quick release of sweetness before settling into a consistent gelatin elasticity. The texture remained uniform across both variants, with a standard bounce and clean bite. The mid-palate was dominated by the cream-flavoured pieces, which formed the majority of the pack. These delivered a pronounced sweetness from the outset through to the finish, with the custard note appearing primarily through the body rather than the initial contact. The sweetness read as elevated, reducing flavour clarity. In contrast, the red bean pieces presented a more restrained sweetness, with a mild earthy and nutty profile. However, the intensity was comparatively low, and when consumed alongside the cream pieces, the red bean character was largely overshadowed, limiting the intended contrast between the two styles. The finish carried lingering sweetness, more pronounced in the cream variant, with limited persistence of red bean character. Aftertaste retained a general sugary note with faint residual nuttiness from the red bean.

Overall, sweet-dominant jelly with uniform texture, where cream flavour overpowers a muted red bean component and reduces contrast between the two styles.

 

This Hatai Pat Shu Bung Jelly contained 60 g. It was produced in South Korea and purchased in Sydney, Australia in 2025.