Gyeran Bbang (Korean Egg Bread)
Gyeran Bbang is a popular cold weather street food in Korea, where it is often served as a small oval-shaped loaf with the egg either on top or sandwiched between two layers of the bread. This dish is slightly sweet, but feel free to add chopped bacon, fresh herbs, or vegetables if you like.
Serves: 8Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 10 large eggs, divided
- 1 stick butter, melted
- ⅓ cup sugar
- ¼ cup milk
- ¼ tsp. vanilla
- ¾ cup all-purpose flour
- ¾ tsp. baking powder
- ¼ tsp. salt
- Heat oven to 350°F and spray 8 cups of a muffin pan with non-stick cooking spray.
- In a small bowl, combine 2 eggs with melted butter, sugar, milk, and vanilla. Whisk until mixture is well combined.
- In a medium bowl combine flour, baking powder, and salt. Whisk to combine. Pour egg mixture into flour mixture and whisk until batter is smooth.
- Fill each prepared muffin cup ¼ full with batter. Crack one egg into each muffin cup, then carefully scoop the remaining batter over the eggs, making sure the eggs are mostly covered.
- Bake for 20–25 minutes, or until muffins are golden brown and a toothpick inserted into the center of the muffins comes out clean. Cool in the pan for 5 minutes then turn out onto a tray. Serve warm.