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Korean Egg Bread (Gyeran-Bbang)


  • Author: Seonkyoung Longest

Description

[url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/IMG_3486-copy-300×200.png”][/url]


Ingredients

Scale

For Batter

  • ¾ 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
  • ½ tsp. Baking soda
  • 1 tsp. Baking powder
  • ½ 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

  1. Preheat oven over 400 degrees and grease your muffin pan with non stick spray or butter.
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.36.53-PM.png”][/url]
  2. 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.
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.34.22-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.34.30-PM.png”][/url]
  3. 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.
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.34.47-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.34.53-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.35.47-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.35.54-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.36.08-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.36.26-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.36.32-PM.png”][/url]
  4. 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.
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.37.16-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.37.45-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.37.55-PM.png”][/url]
  5. Sprinkle with some salt and top with any topping you desire. I used chopped parsley and parmigiano cheese.
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.38.10-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.38.19-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.38.28-PM.png”][/url]
  6. Bake in preheated oven for 20 to 25 minutes or until it’s golden brown and fluffy.
    [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.38.39-PM.png”][/url] [url href=”http://seonkyounglongest.com/wp-content/uploads/2015/07/Screen-Shot-2015-07-30-at-6.38.48-PM.png”][/url]
    Enjoy!