Gyeran Bbang (Korean Egg Bread)

15 mins Prep Time

10 mins Cook Time

Written By

Vy Khue

Korean egg cake is an extremely famous street food. The egg tarts are hot, fragrant and cheesy, with many variations depending on your preferences. This cake is based on my personal taste; I use bacon, milk, eggs and, of course, flour. In the original version, people add onions but I prefer the cake without it, if you like it, you can add more.

Ingredients

Gyeran Bbang

180 grams all-purpose flour
70 grams granulated sugar
6 grams baking powder
2 grams salt
160 grams whole milk, room temperature
2 eggs, room temperature
40 grams unsalted butter, room temperature

Toppings

Bacon
Cheddar
Pork floss
6 eggs

Directions

Gyeran Bbang (Korean Egg Bread)

8 Steps

Step 1

Preheat oven to 200°C.
Step 2

Put flour, sugar, salt and baking powder into a large bowl and mix well. Mix well to make sure the baking powder doesn't clump, resulting in a bitter and salty cake.
Step 3

Add fresh milk, eggs and butter at room temperature into the dry flour mixture above. Then mix well, you can mix by hand or use a machine but I think just using the hand mixer is enough because this dough has a fairly light texture.
Step 4

Grease a loaf pan with butter. I use two loaf pans, 20 centimeters long and 7-8 centimeters high. If you use a specialized mould for Korean egg tarts, the quantity depends on how you put the dough into the mould.
Step 5

Put a moderate layer of dough into the mould. Next is cheddar cheese, covered with a layer of pork floss, then coated with flour.
Step 6

Put 3 eggs in each mould, and cover with 2 slices of bacon.
Step 7

Use a fork to make the egg yolk disperse a bit (depending on preference).
Step 8

Bake at 200°C for 10 minutes. Since I like egg tarts, I bake for 10 minutes, and if you like eggs fully cooked, leave for another 3-5 minutes.