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Korean Egg Breads
PAIR WITH
Korean Kimchi and Tofu Soup
(PAGE 37)
Barbecue Pork and Miso Ramen
(PAGE 118)
These rolls, called
gyeranbang,
are a favorite street food during the cold winters in Korea. The rich, somewhat sweet batter is cooked in special cast-iron molds, with a whole egg cracked over the top of each bread. In lieu of the specialized pan, I bake the rolls in a jumbo muffin tin to accommodate the large eggs I usually have on hand. If you have only a standard-size muffin tin, make the batter as directed with 2 large eggs, and then crack a medium egg on top of the batter in each well, so the eggs won’t overflow. The egg breads are great with Asian soups and make a terrific grab-and-go breakfast, too!
MAKES
6
EGG BREADS
SERVES
6
ACTIVE TIME
10
MINUTES
TOTAL TIME
30
MINUTES
1
/
2
cup [110 g] unsalted butter, melted and cooled slightly
1
/
4
cup [60 ml] milk
2 Tbsp sugar
1 tsp dark sesame oil
8 large eggs
3
/
4
cup plus 2 Tbsp [125 g] all-purpose flour
1
1
/
4
tsp baking powder
1
/
4
tsp sea salt
1 green onion, thinly sliced
1.
Preheat the oven to 350°F [180°C].
Coat a jumbo six-well muffin tin with cooking spray.
2.
In a blender or food processor, combine the butter, milk, sugar, sesame oil, and 2 eggs and blend until smooth.
In a medium bowl, whisk together the flour, baking powder, and salt.
Add the flour mixture to the blender or food processor and blend until smooth, stopping once or twice to scrape down the sides.
3.
Pour the batter into the prepared muffin wells (about 2 Tbsp per well).
Break 1 egg over the batter in each well, and sprinkle the green onion over the top.
Bake until a skewer inserted into the center of the bread comes out clean and the egg is set, about 20 minutes.
4.
Let the breads rest in the tin for 5 minutes.
Run a knife around the edges of the breads to loosen them from the tin.
5.
Serve the egg breads immediately, while still warm.
GET AHEAD:
Though best hot out of the oven, the breads can be cooled and stored, individually wrapped in plastic in the refrigerator for up to 4 days. Allow them to come to room temperature or microwave on high heat for 20 seconds before serving. The breads ca