When one Facebook friend, Ms. Jo Lim posted her Korean egg bread and share her recipe to a Facebook Group’s members, many members are trying and what attracted me is the concept of having an egg in a “bread”.. I started to Google for recipes and I am surprised that there are tons of recipe in the internet but many overseas established Korean bloggers claimed that they have never eaten this while they are in Korea.
Apparently, this is a rather new street snack in Korea by the name of Gyeran Bbang or literally translated as egg bread. It is unusual also that Wikipedia, my source of information yet to have a write up on this snack. So I presumed it is only common in the recent years..
The street version of what is sold does attract me. It looks very fluffy and I cannot help but think that it is some sort of our traditional kuih bahulu with an egg in it. However, when I really dive into various recipes, I am not convinced that I will like the texture as stated in the recipe. At least to me, it looked dense and chewy like the kuih structure. I do not think I will like this type of holey cake that have may have an elastic structure.
As I have never eaten this snack in Korea, I am unsure of how it taste and the texture. For the taste, I can easily imagine a slight sweet savoury egg and butter flavoured cake/bread/pancake because all recipes have the same ingredients that pointed towards the same taste. Some have added cheese, bacon, herbs to it but the original version sold in the street is just as plain as a cake plus an egg.
Most recipes use a pancake approach of mixing the flour until it become a fine batter and some recipe even call for the use of pancake mix as a short cut.. For me, I believed with the same ingredients, a muffin approach is better as it will definitely yield a softer Korean egg bread as the “bread” portion is a cake and not a pancake. Therefore, I have decided to design my own recipe using the same ingredients but with different preparation methods. This new method is much easier and faster.
I have to thank Ms. Jo Lim for posting this Korean Egg Bread, I really like it , using this method, the egg will not sink to the bottom and hence it will not be overcooked like a hard boiled egg. The “bread” structure is fluffy and light and it goes well with the moist egg. I totally have not regret of preparing this batch of Korean egg bread. In fact, I have prepare 2 portion as I foresee my kids will fight for the egg bread and I will serve them as lunch.
WHAT IS REQUIRED
Servings: Prepare 5-6 Korean Egg Bread
- 100 grams of self raising flour
- 50 grams of milk
- 50 grams of melted butter or cooking oil
- 1 egg
- 50 grams of sugar (Can omit if savoury version and replaced by 1/2 teaspoon of chicken stock powder)
- Pinches of salt
- 1/8 teaspoon of baking soda (optional)
- Additional 5-6 eggs for toppings (depend on number of cups used)
STEPS OF PREPARATION
- Get ready the muffin cups and you must ensure that when egg is cracked into the cup, it should not be more than half the cups. You can crack one and keep the egg the for later usage. If using muffins tin, make sure it is heavily greased with butter or cooking oil. The street version all used oval mould, if you have, that will be ideal for the recipe.
- Pre-heat the oven to 190 degree Celsius.
- Crack the egg onto the bowl containing melted butter, add the milk and stir until well combined.
- In another separate bowl, sift the self raising flour and baking soda, add the salt and sugar, stir until well mixed and make a well in the centre. Pour the melted butter mixture above on the flour, use a fork or flat bladed knife to lightly and quickly mi the batter. LUMPS ARE ACCEPTABLE and avoid making it look like a pancake batter as it will yield chewy “bread”.
- Put about 1-1.5 tablespoons of the batter onto the muffin cup and ensure the bottom are all covered.
- Crack one egg onto each muffin cup. Now if you prefer, you can add cheese or other savoury items such as bacon bits etc. Put additional 1 tablespoon of batter near the side the muffin cup if you want to see the egg yolk on top of the bread. Otherwise, just cover the eggs with additional batter. Sprinkle with cheese and spring onion if preferred but this is optional.
- Bake in the pre-heated oven of 190 degree Celsius for 15-20 minutes or until a skewer inserted into the centre comes out clean.
i am unsure of Korean definition of “bread” but I think it should not be a bread but a cake. Note that I have never claim that this is an authentic recipe as my recipe differs significantly from what they have in the internet. But I believed this recipe will suit the taste buds of most families in the region. Preparation is very easy and taste is awesome. Once again, thank Ms. Jo Lim for the inspiration.
Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at http://www.guaishushu1.com.
You can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.
You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- Vietnamese Baguette aka Bánh mì (越南法國麵包)
- Matcha Red Bean Steamed Cake (绿茶红豆蒸鸡蛋糕）
- Parmigiana Eggplant or Eggplant Lasagne: Parmigiana di Melanzane (焗烤千层茄子)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
- 4,065,521 hits