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Korean Egg Bread (Gyeran Bbang)

By Judy Joo

4.2

(8)

Paper liners filled with pancakelike egg bread muffins with an egg yolk baked into the top of each plus bacon chives and...
Photo by Yuki Sugiura

I love eating this 'egg bread' on the streets of Seoul. Usually, it is just made up of a pancake-like dough with egg. I have pimped out this version with some bacon, tomato and gooey cheese. I can see why it is such a popular street food, as it is so easy to eat on the go, yet still a completely gratifying breakfast.

Recipe information

  • Yield

    Makes 9 egg breads

Ingredients

For the egg bread:

250g (9oz) plain flour
2 tsp baking powder
1/2 tsp sea salt
250ml (8fl oz) whole milk
2 tsp butter, melted
2 eggs, beaten

Toppings:

9 egg yolks
120g (3 1/4 oz) bacon, diced
90g (3oz) tomato, diced
120g (3 1/4 oz) mozzarella cheese, grated
Sea salt and freshly ground black pepper
15g (1/2 oz) chives, chopped, to serve

Preparation

  1. Step 1

    Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a nine-hole muffin tin with paper cases.

    Step 2

    For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well.

    Step 3

    In another bowl, whisk together the milk, butter and eggs.

    Step 4

    Make a well in the center of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth.

    Step 5

    Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one. Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one.

    Step 6

    Bake the bread for 20–25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.

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From Korean Soul Food © 2019 by Judy Joo. Reprinted with permission from White Lion Publishing. All rights reserved. Buy the full book from Amazon.
TagsBreadKoreanEast AsianAsianMainBreakfastBrunchNut FreeEasyBakingCookbooks

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