Korean Egg Bread (계란빵)
May 6, 2019
Hi, this is Dave. This summer Dorothy is off in Montana having a grand culinary adventure. She’ll be posting about that at some point, but until then, I thought I might share some of the cooking I’ve been doing at home.
For the last several weeks YouTube has been tormenting me by recommending videos of Korean street food, notably egg bread or gyeran bbang (계란빵). It looked easy enough, so this past weekend I thought I’d try making it at home. I dug up a recipe and, well…
.I think it turned out pretty well! Some quick notes:
- I halved the recipe, which they estimated would make three servings, but I only got two servings out of it. So either I overfilled my muffin pans, or the recipe writer used a smaller one.
- The bread is yummy but has the taste and consistency of cornbread. In a pinch, you could probably use a box of Jiffy and save yourself some measuring.
- I’m not always a huge fan of egg whites, so I used a technique I saw in one of the videos and lightly scrambled the egg in the tin. It worked pretty well, but I still had some big areas of white in the final muffins. Next time I might just scramble them more thoroughly in a separate bowl and pour them over.
- I used a slice of processed cheese because that’s what the recipe calls for – I wound up with about half a slice in each tin. Next time I think it would be better to go with shreds to get more even coverage.
- I par-cooked the bacon because I have a feeling Koreans might like it chewier than I did. It helped, but I have a feeling I would have been even better off using par-cooked thin-sliced bacon.
In the end, was it a huge taste sensation? No, not really. It kind of tasted like a bacon and egg biscuit from McDonald’s, and don’t get me wrong, those are great but they’re not exactly exciting.
You could probably improve the flavor by seasoning the egg, or by using spicy cheese. Or maybe by brushing some gochujang on the bacon real quick before you take it off the grill.
Well, guess I know what I’m making for breakfast next weekend…