Gyeran-bbang (Delicious Korean Egg Bread)
Updated: Oct 1, 2020
Gyeran-bbang (egg bread) is a famous street snack from South Korea, usually grilled right in front of you in oblong shaped pans. It makes for a delicious brunch on days you want to give you and your loved ones a treat.
Some recipes I’ve tried created a dense pancake, since we are baking this in an oven and not a Korean grill pan, I’ve altered the recipe for a cake-ier base which suits my tastes.
30g Melted Butter
2tbs White Sugar
1tbs Brown Sugar
1 cup Self raising Flour
3/4 cup Milk
Salt & Black Pepper
Cream melted salted butter with white and brown sugar. Add egg, self raising flour and salt. Drizzle in milk while whisking until your batter forms.
Line jumbo muffin tin with jumbo wrappers. Place turkey bacon along the sides of the wrappers. Spoon the batter into the cups until 1/3 full.
Bake the first time at 170 degrees celcius for 5 minutes to set the batter. Remove from oven.
Crack cold eggs on top of the batter, and season with salt & black pepper, garlic powder and whatever else you wish. You can add hot pepper flakes, paprika, and even cheese!
Bake a second time at 165 degrees celcius for 15-20 minutes or until your desired egg doneness. This timing gives me a half cooked egg.
Remove muffin cups from pan and let cool slightly. Serve immediately and enjoy breaking the yolk and sweet pancake combination.
a) I bake my egg bread twice, first to set the pancake itself (so the egg will not sink into the bread). Then a second time with a cold egg on top to further bake the batter + egg.
b) Keep an eye on your eggs. They take a while to cook, but once there, over cook very easily.
c) Cover with foil if the tops seem too brown.
d) Get creative with your toppings, or simple use up whatever scraps you have in your pantry. It’s a delicious recipe to finish up bits and pieces or meat, vegetables and cheese.
We may not be travelling any time soon, but we can surely travel through our kitchen. Enjoy a taste of Korea right in your own kitchen.