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Korean Egg Bread ( Gyeran Bbang )

, Edit


So. First stop (I'm going in no particular order here): Korea. The one bread that came up over and over again in my searches was this. Egg bread, or gyeran bbang. Which means…drumroll please…egg bread. And which is to Korea, apparently, what soft pretzels are to New York, the quintessential street snack. I can definitely see why. It fits easily in the hand, it hits all the right hunger-quelling notes, and it tastes gosh-darn good. At its most basic, it's batter with an egg on top baked in a muffin-ish tin (oval tins seem to be the go-to but I don't have one…yet), resulting in a bread that's light and fluffy, almost like a pancake, and slightly sweet. Sometimes you'll see this as a kind of sandwich—batter on top and bottom, egg in the middle—but most of the gyeran bbang I stumbled on were like this on, batter on bottom, egg on top. And the possibilities for add-ins are endless, with ham and cheese being especially popular. That's what I went for because, well…ham. And cheese and I are likethis.




Ingredients

·         2/3 cup self-rising flour
·         1/3 cup granulated sugar
·         1/4 tsp kosher salt
·         1 large egg (for batter)
·         1/3 cup milk
·         1/3 cup (75g) melted butter 
·         1/4 tsp natural vanilla extract
·         6 eggs (to top each bread) *see Notes

Options
·         Diced ham
·         Bacon
·         Grated cheese
·         Minced parsley
·         Hot sauce (that's for you, Chris)
·         Whatever your imagination desires

Directions
1.      Preheat oven to 350°F. Use oil spray or butter to lightly coat the cups of a jumbo (6 hole) muffin pan.
2  .      Add the flour, sugar and salt to a large bowl and mix together.
3  .      In a small bowl, combine the egg, milk, butter and vanilla extract and whisk together.
4  .      Add the wet ingredients to the dry and whisk until well mixed.
5  .      Divide the batter evenly among the 6 wells of the muffin pan. 
6  .      Gently break an egg on top of the batter in each well. 
7  .      Season and top as desired (I used flaked sea salt, diced Canadian bacon, cheddar cheese and minced parsley).
8  .      Bake for about 25 minutes or until a wooden skewer inserted into the batter comes out clean.
9  .      Cool in the pan for about 5 minutes, then remove to a wire rack. The egg breads are best eaten the same day, warm from the oven, but can be stored in the fridge in an airtight container and reheated the next day. 



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