Korean Egg Bread (Gyeran Bbang)
How to Make Korean Egg Bread (Gyeran Bbang)
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2/3 cup self raising flour
- 1/3 cup castor sugar
- 1/4 tsp ground salt
- 1 large egg ((for batter))
- 1/3 cup milk
- 1/3 cup melted salted butter ((75 g / 2.6 ounces of butter before melting))
- 1/4 tsp vanilla essence
- 6 small eggs (for individual bread)
- Pinch fine sea salt (to sprinkle on top of the egg yolk)
- Some melted butter (to brush onto a muffin tray)
- 1 slice cheddar cheese
- 1 slice ham (or bacon)
- Some Dried parsley flakes
- Some Tomato sauce ((Ketchup))
- Some Mayonnaise
Instructions
- 1
Preheat oven to 180 degree C (350 degree F) for 20 mins.
- 2
Brush some melted butter on the individual muffin holes of the tray.
- 3
Sift the flour, sugar and salt into a large bowl.
- 4
Mix 1 egg (for batter), milk, butter, vanilla essence in a small bowl and whisk them well.
- 5
Combine 3 and 4 above in the large bowl and mix them well. (I used a hand mixer.)
- 6
Scoop out some batter (from step 5) onto the muffin tray. Fill 1/3 of the muffin hole first then add the egg on each muffin hole. (Optionally, you can add any of the optional ingredients listed above per your liking.)
- 7
Put the muffin tray in the oven and bake it for 25 mins.
- 8
After 25 mins, take the tray out and check whether it's all cooked. (You can test this by sticking in a skewer or toothpick through the bread. If the skewer/toothpick is clean - no batter came out - then it is all cooked.)
- 9
Cool the tray down for 3-4 mins.
- 10
Carefully take out the egg bread and enjoy!