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.
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