Korean Egg Bread (Gyeran-ppang) Bento
I first saw this on my favorite Korean food youtube channel (Maangchi) and it looked so delicious I just had to try it out. It was as amazing and fluffy as I had imagined it to be (and my husband concurs) but I had forgotten all about it until recently, when I started to crave something sweet, savory, and hot-cake like but couldn’t find any recipe for it–I wasn’t looking for something heavy like Taiyaki, even though I do love it as well, or something as salty and bland as pancakes.
In comes Korean egg bread, called Gyeran-ppang, a sweet and savory, fluffy cake lovingly cradling an egg. The ultimate breakfast/snack food.
Two fit just right in the new bento that was finally delivered, with some veggies it made for a balanced, delicious lunch.
Ingredients
- 1/2 cup flour
- 1 tablespoon unsalted butter, melted
- 1 egg + 4 more eggs
- 1/2 cup milk
- 3 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt
- Cooking oil
Optional
- Mozzarella cheese
- Ham
- Scallions/Chives
- Tomatoes
- Mayo and Corn (this sounds weird but it’s actually amazing)
1. Preheat oven to 400 degrees Fahrenheit. Wipe down a loaf pan or muffin tin with cooking oil (or spray with cooking oil) so the loaves come out whole and easy.
2. In a mixing bowl, combine butter, flour, 1 egg, vanilla extract, salt, and baking powder and mix until just combined. Pour into either loaf pan or a muffin tin until the halfway point. Crack eggs into the loaf pan or the muffin tin (1 egg to each muffin cup or 2 eggs to each loaf pan).
3. Add optional toppings into it.
4. Bake for 7 (muffin tin) to 13 (loaf pan) minutes until egg is to desired done-ness. 7 minutes in a muffin tin will be medium firm yolks. Keep an eye on it, if you yolks runny, the whites should still be runny when you take it out of the oven because it will continue to cook.
Troubleshooting:
If it comes out dense, it’s one of two reasons–you overmixed your batter or your baking powder is old.