Gyeran Bbang (Korean Egg Bread)

🧂 Ingredients

• 1 cup All-purpose flour(Sifted for a lighter texture.)
• 2 tbsp Granulated sugar(For a touch of sweetness in the bread.)
• 1 tsp Baking powder(To help the bread rise and become fluffy.)
• 1/2 cup Milk(Whole milk is recommended for richness. Can be slightly warmed.)
• 6 Eggs(One whole egg per bread. Ensure they are fresh and at room temperature.)
• 2 tbsp Vegetable oil or melted butter(For greasing the molds and adding a little richness to the batter.)
• 1/4 tsp Salt(Enhances the flavors.)
• optional Shredded cheese (cheddar or mozzarella)(Adds a savory, gooey element. Use about 1-2 tbsp per bread.)
• optional Parsley flakes or chopped chives(For garnish and a hint of freshness.)

👨‍🍳 Instructions

1. 1

   Prepare the batter: In a medium bowl, whisk together the sifted flour, sugar, baking powder, and salt. In a separate small bowl, whisk together the milk and vegetable oil (or melted butter). Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter should be smooth and pourable, similar to pancake batter. Do not overmix.

   ⏱️ 5 minutes
2. 2

   Prepare the molds: Grease 6 individual ramekins, muffin tin cups, or specialized Gyeran Bbang molds generously with oil or butter. This prevents sticking and helps achieve a golden crust.

   ⏱️ 3 minutes
3. 3

   Fill the molds: Pour the batter into each prepared mold, filling them about halfway to two-thirds full. This leaves enough space for the egg and for the bread to rise.

   ⏱️ 4 minutes
4. 4

   Add the egg and optional toppings: Carefully crack one egg into the center of the batter in each mold. If using cheese, sprinkle a tablespoon or two over the batter around the egg. You can also add a pinch of parsley flakes or chives at this stage for extra flavor and color.

   ⏱️ 3 minutes
5. 5

   Bake the Gyeran Bbang: Preheat your oven to 180°C (350°F). Place the filled molds on a baking sheet and carefully transfer to the preheated oven. Bake for 15-20 minutes, or until the bread is golden brown, puffed up, and cooked through, and the egg white is set but the yolk is still slightly runny (or cooked to your preference). A toothpick inserted into the bread portion should come out clean.

   ⏱️ 15-20 minutes
6. 6

   Serve: Carefully remove the Gyeran Bbang from the oven. Let them cool in the molds for a minute or two before gently inverting them onto a wire rack or serving plate. Serve warm.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓This is a classic Korean winter street food, perfect for warming up.
• ✓Ensure the egg is cracked carefully into the center of the batter. The yolk should remain intact for the best texture.
• ✓The final product should be fluffy, slightly sweet, and savory from the egg and optional cheese.
• ✓For a crispier exterior, you can lightly brush the tops with oil before baking.

🔄 Variations

• Add a thin slice of ham or a small piece of cooked sausage under the egg.
• Incorporate finely chopped green onions into the batter for added freshness.
• Drizzle with a touch of ketchup or sriracha before serving for a spicy kick.

🥗 Nutrition

Per serving