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When the Korean summer turns sticky and the cicadas start screaming, locals reach for one of the cutest desserts on the planet: a fish-shaped ice cream sandwich called Samanco (사만코). Inspired by the winter street food bungeoppang (붕어빵), this frozen treat swaps hot batter and red bean paste for crisp wafer and creamy vanilla ice cream, giving you the same fish-shaped joy in cold form.
From Winter Pastry to Summer Popsicle
To understand Samanco, you have to start with bungeoppang, the warm, crispy fish-shaped pastry that has been sold from carts and tents on Korean streets since the 1930s. The word breaks down simply: bungeo means crucian carp, and ppang means bread. The pastry itself is a Korean cousin of the Japanese taiyaki, and was likely introduced to Korea in the mid-twentieth century before becoming a beloved winter staple.
Traditional bungeoppang is made by pouring sweet wheat batter into a hinged fish-shaped iron mold, adding a spoonful of pat (chunky sweetened red bean paste), then sealing it with more batter and flipping it until the wafer turns golden. It costs about a dollar for two or three at a street stall, and the smell alone is enough to stop pedestrians in their tracks.
What Exactly is Samanco?
Samanco is the frozen, summer-friendly answer to bungeoppang. Made by Binggrae, one of Korea's biggest ice cream brands, it is a fish-shaped wafer sandwich filled with rich vanilla ice cream and a layer of sweetened red bean paste tucked just under the top shell. The wafer is thin and slightly crispy, the ice cream is smooth and milky, and the whole thing comes individually wrapped in playful packaging that has become an icon at convenience stores from Seoul to Jeju.
Originally launched in 1990 and quickly relaunched in 1991, Samanco has been a fixture in Korea's frozen aisle for more than three decades. At roughly 1 to 1.5 USD a piece, it is the kind of treat Koreans grab on the way home from school, after a beach swim, or while doom-scrolling in the air-conditioned aisles of CU and GS25.
Available Flavors of the Korean Fish-Shaped Ice Cream
The original red bean flavor is still the bestseller, but Samanco has expanded over the years to keep up with Korea's flavor-obsessed dessert culture. Today you will find:
- Vanilla and red bean (the classic): creamy vanilla ice cream paired with chunky pat, just like a frozen bungeoppang.
- Strawberry: a real strawberry puree with visible seeds layered with vanilla ice cream, beloved for its slight tartness.
- Chocolate: a chocolate syrup ribbon swirled through vanilla ice cream for kids who want extra sweetness.
- Matcha and red bean: green tea ice cream with red bean paste, an instant favorite among matcha lovers.
Some variety packs include all four flavors at once, so you can run a one-person taste test on the couch.
Meet Ah-Boong, Samanco's Trendier Cousin
If Samanco is the supermarket classic, ah-boong (아붕) is the Instagrammable upgrade. The name itself is a mash-up of aiseukeurim (ice cream) and bungeoppang, and it describes a fish-shaped waffle cone with an open mouth that gets piped full of soft-serve ice cream. Vendors layer custard, red bean, or Nutella inside the cone first, then top it with a swirled tower of soft serve and sprinkles or fruity pebbles.
The trend took off in Seoul cafes and quickly traveled abroad. SomiSomi, a Korean-American chain founded in Los Angeles in 2016, now has more than thirty locations across the United States, all built around the ah-boong cone. If you live near a Koreatown, this is the closest you can get to the Seoul summer experience without a passport.
Bungeoppang at Home: The Original Fish Bread
To really appreciate Samanco, it helps to taste the warm original. Bungeoppang is easy to make at home if you can get your hands on a fish-shaped iron mold, which is widely available online. The batter is similar to a thin crepe mix: flour, sugar, milk, baking powder, and an egg. You pour it into the heated mold, add a generous scoop of red bean paste, close the lid, and flip the pan to cook both sides until golden.
Once you have the technique, the fillings are endless. Korean home cooks now experiment with custard, sweet potato, Nutella, cheese, and even savory pizza-style mixes with ham and tomato sauce. It is a treat that bridges generations: nostalgic for older Koreans who remember pulling them off carts on snowy commutes, and exciting for younger food bloggers who like to dress them up for the camera.
Where to Try Samanco and Bungeoppang
In Korea, Samanco is everywhere. Walk into any CU, GS25, 7-Eleven, or Emart24, head to the freezer, and you will spot the cheerful fish-shaped packaging in seconds. Bungeoppang is a seasonal pleasure, sold from carts and tented stalls between roughly October and March in busy areas like Hongdae, Myeong-dong, and around subway exits all over Seoul.
Outside Korea, Samanco has been steadily expanding. You can spot Binggrae variety packs at Costco in select markets, at H Mart and Hannam Chain across the United States, and at many Asian grocery stores in the United Kingdom, Australia, and Singapore. For ah-boong soft serve, look for Korean dessert cafes in Koreatown or in cities with a strong Korean diaspora.
Why This Tiny Fish Deserves Its Cult Following
Samanco is more than just an ice cream sandwich. It is a piece of Korean food culture that survives translation: the fish shape, the playful packaging, the marriage of warm tradition and modern frozen craving. It is also one of the easiest, friendliest ways to introduce someone to Korean snacks. Hand a friend a strawberry Samanco on a hot afternoon and watch the conversation start.
This summer, whether you grab one in Seoul, a Koreatown freezer, or a Daebak box on your doorstep, the message is the same. Beat the heat with fish. Bite into the tail first. Save the red bean middle for last. That is the Korean summer move.
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