Korean egg bread recipe: Easy gyeran bbang to make at home

Ingredients for Korean egg bread (gyeran bbang)

• 250 g plain flour

• 10 ml baking powder

• 2.5 ml sea salt

• 250 ml full-fat milk

• 30 g butter, melted

• 2 eggs, beaten

• 9 egg yolks

• 120 g streaky bacon, diced

• 90 g tomato, diced

• 120 g mozzarella cheese, grated

• sea salt and freshly ground black pepper (to taste)

• 15 g chives, chopped

• to serve

How to make Korean egg bread (gyeran bbang)

1. Preheat the oven to 180°C (fan) / 200°C (conventional) / gas mark 6 and line a nine-hole muffin tin with paper cases.

2. In a large bowl, combine the flour, baking powder, salt, and pepper. Mix well.

3. In a separate bowl, whisk together the milk, melted butter, and eggs until combined.

4. Make a well in the centre of the dry mixture and pour in the wet mixture. Gradually whisk the two mixtures together until fully blended and smooth.

5. Divide the batter evenly between the holes of the muffin tin. Top each one with an egg yolk, then sprinkle with a little bacon, tomato, cheese, and a pinch of salt.

6. Bake for 20–25 minutes, or until set and golden brown.

7. Sprinkle with chopped chives and serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.