Gyeran bbang, literally “egg bread,” is a common bread snack sold at a variety of street stalls in South Korea. These baked egg and bread morsels are hearty packages of portable meals, especially well-suited for cold mornings on-the-go. These simple treats are also a perfect homemade breakfast bite, easy to prepare and very filling. These recipes traveled to America with Korean immigrants.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat oven to 400°F.
- Combine flour, baking powder, sugar, and salt in a large bowl.
- Add egg and mix to combine.
- Slowly pour in milk until mixture turns into a thick paste.
- Grease a large muffin tin with olive oil, preferably a pan that has at least 6 wells.
- Divide batter between the wells, about ⅓ high.
- Crack an egg over each well of batter and garnish with salt and chopped parsley.
- Bake egg bread for 10–15 minutes, or until eggs begin to brown and the yolks are still tender.
- Serve immediately.
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