Gyeran Bbang (Korean Egg Bread with Cheese) Recipe
International dishesSavory CakesKoreaAbout 30 minutes
Gyeran Bbang gives six small breads, each topped with a whole egg and melted cheese. The crumb is soft and airy, and a hot one makes a solid start to the morning. The hardest part is judging the batter level in the tin, since filling it too high sends the batter over and leaves no room for the egg.
The batter should sit between one third and two thirds of the way up the mold, leaving space for the egg. The cheese goes on only in the last three minutes, since earlier than that it scorches.
This batch weighs about 778g, at roughly 203 calories per 100g.
Method
Combine 100g all purpose flour, 5g baking powder, 5g salt and 18g kOBE Monk Fruit Blend in a large bowl and mix. Crack in 1 egg and stir it through, then pour in 120ml unsweetened oat milk and beat until the batter is thick, smooth and free of lumps.
Brush 20g melted butter or 20ml cooking oil over a 6 hole muffin tin.
Pour in the batter, filling each hole between one third and two thirds of the way up. Crack an egg into each one and scatter over 2 slices of smoked pork belly cut small.
Heat the oven to 200C, put the tin in and bake for 10 minutes. Take it out, scatter 50g diced cheese over the top and bake for a further 3 minutes. Sprinkle with finely chopped parsley before serving.
Tips
This quantity makes 6, and larger batches scale up in proportion.
Without a muffin tin, paper cupcake cases set on a tray do the job.
The cheese goes on only in the last 3 minutes so it does not burn.
kOBE Monk Fruit Blend dissolves slowly, so mix it with the dry ingredients rather than sprinkling it into the milk.
Oat milk gives the crumb a light sweetness, and the batter should be completely smooth before it goes into the tin.
The smoked pork belly can be swapped for sausage or diced ham.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.