Gyeran-Bbang (Egg Bread)

Gyeran-Bbang (Egg Bread) 
Steamed little loaves of bread with a whole egg inside, and they usually taste both sweet and fluffy. Some stalls are (much) better than the others.

Egg bread is a popular winter street food in Korea along with Sweet pancakes (Hotteok, 호떡). Based on other people’s descriptions, it has a somewhat similar taste to corn muffin with egg and has a slight sweet and salty taste at once. Below is a picture of egg bread sold in Seoul.

There are a couple of variations to this egg bread. Some look like a sandwich as in the above picture: the egg is in between bread batter.

For other ones, egg is right on top of the bread, so you can clearly see the egg yolk. Also, interestingly, some people mentioned that some vendors squeeze in some tomato sauce on top of the bread too.

INGREDIENTS FOR KOREAN EGG BREAD (GYERAN BBANG)

MAIN

• 2/3 cup self-raising flour
• 1/3 cup castor sugar
• 1/4 tsp ground salt
• 1 large egg (for batter)
• 1/3 cup milk
• 1/3 cup melted salted butter (75g/2.6 ounces of butter before melting)
• 1/4 tsp vanilla essence
• 6 small eggs (for individual bread)
• Pinch of ground salt (to sprinkle on top of the egg yolk)
• A bit of melted butter (to brush onto a muffin tray)