Gyeran Bbang (Korean Egg Bread)
Soft, fluffy Korean egg bread filled with seasoned ground chicken, cheese, and a runny egg yolk center. A beloved street food that's warm, savory, and irresistibly custardy.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
- 1 whole egg, plus 2 more for filling
- ½ cup milk
- 2 tablespoons butter, melted
- ¼ pound ground chicken
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ½ cup mozzarella cheese, shredded
- 1 tablespoon scallion, chopped
Instructions
- 1
Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place a skillet on the stovetop and turn the heat to medium-high. Add the ground chicken and break it apart with a wooden spoon, stirring once every 30 seconds, until no pink remains and it looks like fine, crumbly bits, about 4 minutes.
- 3
Pour in 1 tablespoon of soy sauce and 0.5 teaspoon of sesame oil, then stir constantly for 30 seconds until the chicken is evenly coated and smells nutty and savory.
- 4
Slide the cooked chicken onto a clean plate and let it cool for 2 minutes while you prepare the batter.
- 5
In a large bowl, whisk together 1.5 cups of flour, 1.5 teaspoons of baking powder, and 0.25 teaspoon of salt until the dry ingredients are evenly mixed and no clumps remain.
- 6
In a separate small bowl, whisk 1 egg and 0.5 cup of milk together until the mixture looks uniform and pale, about 20 seconds.
- 7
Pour the egg-milk mixture into the flour bowl, then add 2 tablespoons of melted butter and stir with a wooden spoon or spatula until a thick, shaggy batter forms with no dry flour streaks.
- 8
Lightly grease a muffin tin with butter or cooking spray, coating the bottom and sides of each cup so the batter does not stick.
- 9
Divide the batter evenly among 4 muffin cups, filling each one about three-quarters full. The batter will be thick and should hold its shape.
- 10
Sprinkle about 1 tablespoon of the cooked chicken into the center of each batter-filled cup, pushing it gently into the batter.
- 11
Sprinkle about 1 tablespoon of shredded mozzarella cheese on top of the chicken in each cup.
- 12
Crack 1 of the 2 remaining eggs into a small cup, gently pour it into the center of the first muffin, and repeat with the second egg in the second muffin — only 2 breads get egg yolks, leaving 2 plain.
- 13
Slide the muffin tin into the preheated 375°F oven and bake for 15–18 minutes, until the tops turn light golden brown and a toothpick inserted into the non-egg sides comes out with just a few moist crumbs.
- 14
Remove the tin from the oven and let it cool for 2 minutes so the bread firms up slightly, then use a butter knife to loosen the edges of each bread from the cup and gently pop it out onto a serving plate.
- 15
Sprinkle the chopped scallion evenly over all four gyeran bbang while they are still warm, then serve immediately.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- large mixing bowl
- small bowl
- whisk
- rubber spatula
- 4-cup muffin tin
- oven
- butter knife
- cutting board
- knife
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