Recipe courtesy of Judy Joo

Korean Egg Bread (Gyeran Bbang)

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.
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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: Makes 9 egg breads
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Ingredients

Batter:

250 grams (9 ounces) plain flour

2 teaspoons baking powder

1/2 teaspoon sea salt

Freshly ground black pepper

250 milliliters (8 ounces) whole milk

2 teaspoons butter, melted

2 eggs, beaten

Topping:

9 egg yolks

120 grams (3 1/4 ounces) bacon, diced

90 grams (3 ounces) tomato, diced

120 grams (3 1/4 ounces) mozzarella cheese, grated

Sea salt

15 grams (1/2 ounce) chives, chopped, to serve

Directions

  1. Preheat the oven to 400 degrees F (180 degrees C fan/200 degrees C/Gas 6) and line nine cups of a muffin tin with nine paper cases.
  2. For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well.
  3. In another bowl, whisk together the milk, butter and eggs.
  4. Make a well in the centre of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth.
  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.
  6. Bake the bread for 20 to 25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.
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