Gyeranppang, or Korean Egg Bread, is a delightful treat often found on the bustling streets of Korea, particularly during the chilly winter months. With its warm, comforting bread base topped with a perfectly cooked egg, bacon, and melty cheese, it's an irresistible snack or breakfast option. In this recipe, we'll guide you through making this flavorful, hearty dish.
Ingredients
🥓 3 strips thinly sliced bacon, brand not specified, blue packaging
🧀 1 cup grated cheese, suggested Pepper Jack, brand not specified
🥚 6 whole eggs for each serving, plus 1 egg for batter, brand not specified, in a 1A carton
🥛 100 ml milk, brand 1A
🥞 200g pancake mix, Korean brand Sang Bo / 우리밀핫케익가루
🫒 1 tablespoon vegetable oil for greasing
🌿 1 teaspoon dried parsley for decoration, used with a grinder
🧂 Kosher salt for seasoning, sprinkle as needed
Instructions
1- Prepare the Ingredients:
- On a wooden "Pilliga" cutting board, use an "IKEA 365+" chef's knife to thinly slice 3 strips of bacon and set aside.
- Grate the cheese using a handheld box grater with a purple handle and place it in a small patterned ceramic bowl.
2- Make the Batter:
- In a large stainless steel mixing bowl, crack one whole egg. Add 100 ml of milk (brand 1A) and whisk with a small blue-handled whisk until well combined.
- Measure 200g of the pancake mix (Korean brand Sang Bo) and add it to the mixture. Whisk until a smooth batter forms.
3- Prepare the Muffin Pan:
- Lightly grease the cups of a 6-cup "Wilton" muffin pan using a paper towel dipped in vegetable oil.
4- Assemble the Gyeranppang:
- Pour approximately 2 tablespoons of the prepared batter into each muffin cup.
- Crack one whole egg on top of the batter in each cup. For smaller cups, consider separating some egg whites to prevent overflow.
5- Add Toppings:
- Sprinkle the prepared bacon and grated cheese on top of the eggs.
- Sprinkle a pinch of kosher salt over each muffin cup, and garnish with dried parsley.
6- Bake:
- Preheat a "Home & Co." toaster oven to 180°C (350°F).
- Place the muffin pan in the oven and bake for 15 minutes, or until the egg whites are set and the yolks are cooked to your preference.
7- Serve:
- Carefully remove the muffin pan from the oven with a yellow oven mitt with white dots.
- Use an offset spatula or thin knife to gently release the gyeranppang from the pan.
- Serve hot on a wooden serving board and enjoy the comforting taste of Korean street food at home.
Prep Time: 10-15 minutes
Cook Time: 15 minutes
Total Time: 25-30 minutes
Servings: 6
Equipment: Wooden cutting board "Pilliga", "IKEA 365+" chef's knife, Patterned ceramic bowl for cheese, Handheld box grater, Stainless steel mixing bowls, Measuring cup, Small blue-handled whisk, "Wilton" muffin pan, Paper towel, Spoon, Small bowl for egg whites, Salt shaker, Black pepper mill (for parsley), "Home & Co." toaster oven, Yellow oven mitt with white dots, Offset spatula or thin knife, Wooden serving board
Cooking Tips
- Slice bacon just thin enough to maintain texture after baking.
- Opt for a Korean pancake mix to replicate authentic flavors.
- Adjust the cooking time if you desire a runny yolk.
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