All About Food · Korean Food · Recipes

Korean Sweet Egg Bread (GyeRan Bbang)

Last week I had a craving for Korean Beef Bulgogi, so in true Fay fashion, I went searching for a recipe that I could make my own.  When I was searching I came across one of the most beautiful Korean food websites called aeri’s kitchen.  Her website has gorgeous Korean food recipes with pictures to match.  One night, before bed, I was cruising her site and came across a curious little recipe for egg bread.

It looked and sounded easy enough and I knew I had to have them.  Especially after doing further research and discovering gyeran bbang is a popular street food in Korea.  I can definitely imagine that since they are easy to just pick and eat along the way.  This recipe made about 7 gyeran bbang but I think it would stretch a little more in a smaller muffin tray (mine was a larger size).

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What you will need:

3/4 c all-purpose flour

2 large eggs

1/2 c melted salted butter

1/3 granulated sugar

1/4 c whole milk + a generous splash

3/4 tsp baking powder

6-8 small eggs

salt

melted butter (for baking pan)

2 green onions, thinly sliced (not in original recipe)

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What you will do:

1.  Pre heat your oven to 350 degrees Farenheit.

2.  In a mixing bowl, beat the 2 large eggs until fluffy.  Add the sugar and stir to incorporate.  Sift in the flour and the baking powder and stir.

3.  Add the melted butter and the milk and stir to incorporate.  Your batter should be the consistency of pancake mix.   If it is a little thick, add some more milk until you achieve the right consistency.

4.  Butter your muffin sheet or cupcake pan and set aside.  Transfer batter to a plastic zip bag and cut one of the corners off (this makes for an easy and clean way to fill your baking tray)

5.  Place enough batter in the baking tray to just cover the bottom.  Then crack a small egg into each slot.  Sprinkle some salt and the sliced green onions and then cover with more batter.

6.  Bake in oven for 25 minutes or until eggs are fully cooked and the bread if golden brown.  Best when served hot/warm.  

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I couldn’t help but photo the gyeran bbang half way through the cooking time.  They were starting to rise nicely and turning golden.

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My square muffin/cake tray was a little large than most.  I ran out of batter for two of my gyeran bbang.  I actually liked having the option between the two.  

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TIP:

If you are watching your calories, you can leave the top layer of batter off to cut the calories down.  The bread is pretty rich with all the butter and sugar so leaving the top layer off is a good way to not feel too guilty about this food pleasure!

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The inside.  Gorgeous.  If you were to serve these at a brunch your friends and family would think you are amazing!

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TIP: 

The original recipe didn’t call for green onions but I thought they would be a nice touch.  Other additions to try are bacon, cooked spinach, or perhaps sautéed mushrooms.  Just add them like you would after you have added the egg.

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I am so glad I had that craving for bulgogi last week or I may have never discovered these little, sweet packages of perfection.  I love learning more about the foods of my origin and I am realizing that many of these delicious Korean recipes are so easy to cook at home!

Cheers and happy eating!

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One thought on “Korean Sweet Egg Bread (GyeRan Bbang)

  1. Oh my goodness! Incredible article dude! Thank you, However I am experiencing difficulties with your RSS.
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