Recipe to enjoy Korean egg sandwiches at home
A nicely baked egg sandwiched by two soft breadlike layers! Sold in the streets of South Korea, the Korean Egg Bread is wonderful in its simplicity. And they make the perfect super-easy breakfast food too! Based on other people’s descriptions, it has a somewhat similar taste to corn muffin with egg and has a slight sweet and salty taste at once.
Invented in the 1960’s, this classic Korean snack has all the basics covered. Pancakes, eggs, bacon, and cheese, all wrapped into one perfect portable little bun. These steaming little buns are perfect when it’s freezing cold outside, and since it’s January and all the holidays are over and done, let’s make something worth getting excited for.
What is Korean Egg Bread (Gyeran Bbang)?
Egg bread is a popular winter street food in Korea along with Sweet pancakes (Hotteok, 호떡). Based on other people’s descriptions, it has a somewhat similar taste to corn muffin with egg and has a slight sweet and salty taste at once.
There are a couple of variations to this egg bread. Some look like a sandwich as in the above picture: the egg is in between bread batter. For other ones, egg is right on top of the bread, so you can clearly see the egg yolk. Also, interestingly, some people mentioned that some vendors squeeze in some tomato sauce on top of the bread too.
There’s so much simplicity in a Korean Egg Bread that I feel like a lot of people would dismiss it when they see it. For me though, this simplicity is exactly its charm. It’s actually like a mild-tasting cornbread or corn muffin, but with a whole sunny-side up egg sitting inside the bread. Sometimes it has seed toppings, but I would prefer it with some mozarella, maybe a sprinkle of chives, and just a bit of chilli powder or some hot sauce really. (To be fair, I like chilli or hot sauce on everything.)
This Korean Egg Bread recipe creates a really soft and spongy muffin, it is nicely sweet too so you won’t have to remove any sugar from the recipe. This is so as to match the flavour profile of the egg!
Ingredients
- Bread batter
- 100 gram (2/3 cup) all purpose flour
- 70 gram (1/3 cup) sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup butter, melted
- 1 egg (medium/large)
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- Toppings
- 6 eggs (small/medium)
- salt
- pepper
- parsley
Instructions
- Preheat oven to 350 Fahrenheit (180 Celsius). Grease a 6 cup standard muffin pan.
- Sift together all purpose flour, sugar, salt, and baking powder in a mixing bowl. Add melted butter, egg, milk, and vanilla extract. Whisk until smooth, then pour into muffin pan.
- Top each muffin cup with 1 egg, then sprinkle with salt, pepper, and parsley.
- Bake in preheated oven for 25 minutes, or until golden brown.
- Remove from oven. Set aside to cool for 10-15 minutes, then gently remove the bread from the muffin pan. Enjoy hot or warm.
Source:
– https://mykoreankitchen.com/korean-style-egg-bread/
– https://dailycookingquest.com/gyeran-bbang-korean-egg-bread.html
– https://www.coffeecatskimchi.com/gyeranppang-korean-egg-bread/
