Sweet and savory, this Korean street food is a great snack to keep you warm on cold days! With a taste similar to cornbread but without the corn, it’s easy to customize and make it your own!
I’ve been looking for some good egg recipes lately, and when I came across this dish, I knew I had to try it. Eggs and bread, served like a muffin? What’s not to love! This bread, called gyeran bbang, is a popular food in the winter, though it’s so good, I’d eat it all year round!
Now, I don’t know a lot about Korean food, but not for lack of desire! It’s always so hard to get into a new cuisine, different ingredients, different techniques, it starts to get overwhelming. But, I thought this dish seemed easy enough for anyone to make, so I hope you’ll enjoy them too!
This recipe is easy to customize with your favorite toppings. They’re great just as is, but if you want to add a little cheese, bacon, sausage, tomatoes, mayonnaise, etc, go for it! Best served just out of the oven, they’re still quite delicious a day or so later. And, if you want to make a bunch and freeze for later, they work quite well! It’s a great way to bake a bunch and enjoy throughout the week!
Recipe – Korean Egg Bread:
– Preheat oven to 350 degrees. Sift the flour, sugar, salt and baking powder together in a medium sized bowl.
– Melt the butter in a small bowl. Using a pastry brush, coat the individual holes of muffin tray with butter.
– Whisk the rest of the melted butter with the egg, milk and vanilla.
– Add the liquid mixture to the flour mixture and mix with a beater until blended.
– Spoon the batter into the bottom of the muffin pan. Add an egg on top of the batter, and sprinkle with salt, pepper, and parsley.
– Bake at 350 degrees for 25 minutes, or until the egg yolk is fully cooked.
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