Korean Egg Bread (Gyeran Bbang)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 9 egg breads
- 1/2 tsp sea salt
- 2 eggs, beaten
- sea salt and freshly ground black pepper
- 2 tsp baking powder
- 250g (9oz) plain flour
- 250ml (8fl oz) whole milk
- 2 tsp butter, melted
- 9 egg yolks
- 120g (3 1/4 oz) bacon, diced
- 90g (3oz) tomato, diced
- 120g (3 1/4 oz) mozzarella cheese, grated
- 15g (1/2 oz) chives, chopped, to serve
- Carbohydrate 24 g(8%)
- Cholesterol 207 mg(69%)
- Fat 15 g(23%)
- Fiber 1 g(4%)
- Protein 12 g(24%)
- Saturated Fat 7 g(33%)
- Sodium 297 mg(12%)
- Calories 284
Preparation Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a nine-hole muffin tin with paper cases. For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well. In another bowl, whisk together the milk, butter and eggs. Make a well in the center of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth. Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one. Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one. Bake the bread for 20–25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately. From Korean Soul Food © 2019 by Judy Joo. Reprinted with permission from White Lion Publishing. All rights reserved. Buy the full book from Amazon.
Preparation Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a nine-hole muffin tin with paper cases. For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well. In another bowl, whisk together the milk, butter and eggs. Make a well in the center of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth. Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one. Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one. Bake the bread for 20–25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately. From Korean Soul Food © 2019 by Judy Joo. Reprinted with permission from White Lion Publishing. All rights reserved. Buy the full book from Amazon.
