Thanks to a cousin from my husband’s side who had recently ventured to know and learn how to cook Korean foods. We had fun chatting about which ingredients to use and where to get them locally, and she shared so many wonderful points on how to make Korean stew taste best using what we ingredients we have at home 🙂
I am one happy person to know and added another person on board who shared the same interest in Korean foods 😉
So back to this Korean Egg Bread … it’s a simple recipe and yet I like the taste of it … so do my youngest daughter. I believe kids would simply love it cos it does have the taste of pancake minus the syrup of cos 😉
For more visual details, you can go to this link
Korean Egg bread (Gyeran-Bbang)
Preheat oven to 200 degree C.
Ingredients & Method:
3/4 cup of milk
2 tbsp of vinegar or lemon juice
* Mix both together and stir well or you can just buy ready-made buttermilk from any supermarket.
1 cup of flour
1/2 tsp of baking soda
1 tsp baking powder
1/2 tsp of salt
3 tbsp of sugar
* In a big mixing bowl add all these together with a whisk
Then add 2 tbsp of melted butter or oil.
Add 1 egg.
Finally add the milk mixture (butter milk)
* Whisk them all together till there’s no lumps.
Use a large size 6 cup muffin pan
Grease the muffin pan with a bit of melted butter
Pour 2 tbsp of batter into each of the muffin cup
Then cracked an egg each into it.
After that top the egg with 1 tbsp of the rest of the batter.
Sprinkle some salt on top and also sprinkle some chinese parsley.
Finally grate some parmesan cheese over it (optional)
Note : You can either used chicken’s eggs or quail’s eggs. For me, I had used quail’s eggs and since the quail’s eggs are small, I added two into each muffin pan.
Bake about 20 to 25 mins.
Can eat it on its own or with prawn sambal or any sambal that you have a home.