Korean Egg Bread (Gyeran Bbang)
A savory Korean street food favorite featuring fluffy muffin-like bread topped with egg yolks, bacon, tomatoes, and melted mozzarella cheese. These individual-sized breads are baked until golden brown and finished with fresh chives.
Ingredients
- •250 g plain flour
- •2 tsp baking powder
- •½ tsp sea salt
- •250 ml whole milk
- •2 tsp butter
- •2 whole eggs
- •9 whole egg yolks
- •120 g bacon
- •90 g tomato
- •120 g mozzarella cheese
- •to taste sea salt and black pepper
- •15 g chives
- •chopped
- •to serve
Cooking Instructions
- 1.
Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a nine-hole muffin tin with paper cases.
5 min
- 2.
For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well.
3 min
- 3.
In another bowl, whisk together the milk, butter and eggs.
3 min
- 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.
5 min
- 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.
7 min
- 6.
Bake the bread for 20-25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.
25 min
