Korean Egg Bread (Gaeran Bbang)

I was browsing through Pinterest and came across this blog which is all about Korean food. I find this recipe pretty unique and simple to put together for a quick bite. If you love Korean food, you will love this blog; she has put up her recipes in easy step by step photos to follow.

Korean Egg Bread (Gaeran Bbang)
Adapted from KFoodAddict

Ingredients (3 muffin size bread)
For making bread:

• 50g Self-Rising flour or All Purpose Flour 50g with 1/8 Tsp of baking powder
• 1/2 Egg
• 1/4 Cup Milk
• 2 Tsp Sugar
• 1/8 Tsp Salt
• 1/2 Tsp Butter (or Olive oil)
• A couple drops Vanilla essence - Optional (Omitted)

For the filling:

• 3 Eggs
• 1 Bacon slice (I used smoked salami)
• Ground parsley (substituted with whole basil leaves)
• Salt (I used Fleur de sel)

Steps:

1. Mix the flour with 2 Tsp of sugar, 1/8 Tsp of salt in a bowl. Add in the 1/2 egg.

2. Add the milk a little at a time into a bowl while stirring until you get a nice thick flour base.

3. Coat a muffin pan with oil . (oil spray recommended) I used shortening .

4. Pour the flour base into to fill 1/3 of the baking pan.

5. Crack an egg into each hole.

6. Put chopped bacon (salami) and a little bit of ground parsley on the top. A pinch of salt for flavor.(fleur de sel)

7. Bake for 10-15 minutes at 180-200 degree C. I baked mine at 170 deg C for 15 minutes.

Tips

• It's good to fill the baking pan 1/3 full with flour base. If you add more than that, the egg will run over.
• Before filling the baking pan, spray(coat) the pan with some oil. It helps to take bread out easily from the hole after baking.
• If you don't have baking pan, you can use a paper cup instead.