Hi guys!
Today I’m sharing one of the most popular Korean street food in Korea, Gyeran-Bbang! Gyeran means egg and Bbang means bread, so it’s Korean egg bread! 😀
I decided to make this recipe video because all the love and support I got from YOU for my Life in Korea Series!
Especially I really want to thank you for all of your love for Korean Street Food episode!! I was so inspire to share the Korean street food recipes with you guy! 😀
Choose your topping is totally up to you and it is endless! I love just simply no topping or just a hint of mild herb like parsley and some cheese~~~!
But be creative, I have seen them going nuts with shrimp, octopus, ham, green onion, and more… @.@ I know, sounds really crazy!
It’s perfect for your breakfast, brunch or snack! 🙂
Hope you guys give this recipe a try one day or even this week/weekend!
Korean Egg Bread (Gyeran-Bbang)
Description
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Ingredients
For Batter
- 3/4 cup Whole milk (You can substitute to other type of milk but not flavored)
- 2 Tbs. White vinegar or lemon juice
- 1 cup All purpose flour
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 1/2 tsp. Salt
- 2 to 4 Tbs. Sugar (Up to your taste for sweet)
- 2 Tbs. Melted butter
- 1 Egg
For Egg Bread
- 6 Eggs
Topping Options
- Sea salt
- Any kinds of grated cheese
- Chopped green herbs, such as parsley, basil, chive and etc
Instructions
- Preheat oven over 400 degrees and grease your muffin pan with non stick spray or butter.
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[/url] - In a mixing bowl, combine milk and vinegar and set aside. We are making quick homemade butter milk, if you have butter milk in your hand already, then please use it.
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[/url] - In an other mixing bowl, whisk flour and next 4 ingredients(until sugar) together; add melted butter, 1 egg and milk mixture we made earlier. Whisk until you don’t see any lumps.
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[/url] - Spoon out about 2 tablespoons into each greased muffin section. Crack 1 egg into each muffin section top of batter and top egg with a bit more batter, about 1 tablespoon.
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[/url] - Sprinkle with some salt and top with any topping you desire. I used chopped parsley and parmigiano cheese.
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[/url] - Bake in preheated oven for 20 to 25 minutes or until it’s golden brown and fluffy.
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Enjoy!
11 comments
Hey, Seonkyoung! I am planning to make this recipe, but wonder if that much vinegar is going to make the bread taste sour. Thank you! 🙂
Vinegar is just to create quick butter milk, it doesn’t make the bread taste sour. 🙂
Hi! I really like your video. You seem like such a sweet person!
I made this recipe but the batter came out really thick. I ended up added about 1/2 cup of buttermilk to make the batter pourable. Is is possible you didn’t write the correct amount in the ingredient list?
Hello Samantha, I just double checked my written recipe and it is correct measurement.
For me too..the same case..
Batter was thick..so I added more buttermilk
I made it as is and mine came out thick as well. I decided to stick with it and it was amazing!
Followed the recipe as is and batter turned out just fine. The smell in my kitchen is AMAZING! Thank you for all the recipes. I am a Korean adoptee and came to the states when I was 5 but still have a taste for Korean food and cooking korean at home makes me feel like I have something culturally to pass down to my kids ♡♡♡
YAAAASSS!!! So happy it ruined out great! 😀 Korean food is just in our blood, girl! <3
The idea of adding shrimp is very interesting to me. Do you think i should precook the shrimp? or is the time in the oven while the bread baking gonna be enough time?
If it’s small shrimp, will be enough time for shrimp to fully cook in oven!
Try to eat a lot of so that they can be really feel greater?