Ironically, even though we passed by street vendors selling gyeran bbang on a few occasions, we didn't get to try it! We were either too full after our dinners or we were too tired and cold...all we wanted to do was to get back to our warm and cosy hotel room!
So, one fine Saturday morning, I got down to prepare these egg breads first thing in the morning. It was rather quick and easy, I took only 15 mins to get everything into the oven. Breakfast was ready in no time!
I was pleasantly surprised at how delicious the egg bread turned out. The eggs were not overcooked as we really prefer runny egg yolks. The 'bread' texture was on the dense side, not as fluffy as muffins, but instead reminds me of pancakes. I will certainly make these again since they are so tasty and yet easy to put together!
Korean Egg Bread (Gyeran Bbang)
100g plain flour
1/4 teaspoon baking powder
4 teaspoons sugar
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 teaspoon vanilla extract
120ml (1/2 cup) fresh milk
6 small eggs
1 bacon slice (chopped into small pieces)
dried parsley flakes (optional)
some ground pepper
some butter (for greasing)
- Preheat oven to 190 degC.
- Grease the inside of 6 ramekins (6 oz size ramekins) with butter, set aside.
- Place plain flour, baking powder, sugar an salt in a mixing bowl. Stir with a manual balloon whisk to combine.
- Add in eggs and vanilla extract, stir with the whisk. The mixture will come together and turn dry and lumpy.
- Add in the milk little by little, keep stirring with the whisk until the batter becomes smooth (no more lumps).
- Pour batter into the prepared ramekins, fill each ramekin to about 1/3 full (Note: do not fill more than 1/3 full as it will overflow).
- Crack a small egg into each ramekin. Top with chopped bacon, a sprinkle of salt and parsley flakes.
- Bake for 10~15 mins until the eggs are set. (Note: If you prefer runny yolks, check at around 10 to 12 mins, remove from oven when the egg whites start getting set, turning white. The eggs will continue to cook further even when removed from the oven. )
- Serve warm with freshly ground black pepper.
Recipe source: Kfoodaddict.com