Korean Egg Bread (Gyeran Bbang)

It’s time for this month’s Movies n’ Munchies. I’m hosting a movie that is a little off the beaten path from what this group normally does.  This month we’re watching K-Pop Demon Hunters - if you have a middle school aged kid, you probably know this one, because they’re obsessed!  

As a teacher, this came across my radar almost immediately after school started this fall.  As a Catholic school teacher, the word demon caught my attention and I decided that I needed to do my own research in case conversations needed to be had.  Luckily, the story is pretty heart-warming and ends up focusing on slaying inner demons and self-acceptance.  And the bonus is that I am now the “cool” teacher who has seen the trendy movie and can talk the talk. Hahaha.

So why this movie for Movies n’ Munchies?  Even though it is an animated movie, there are quite a lot of food references, especially Korean street food.

Today’s Egg Bread recipe isn’t featured directly in the movie, but I took inspiration from the street food aspect and from what I can tell, egg bread is something that may be readily available from street vendors.

These egg breads are absolutely fantastic.  The bread part is lightly sweetened and works so well with the baked egg, which, while cracked on top, sinks into the batter while baking.  So good!

We ate all of these the day of, so I don’t know how they heat up, but I can envision making a larger batch and having these on hand for a quick breakfast on the way out the door. 

Korean Egg Bread (Gyeran Bbang)

Adapted slightly from My Korean Kitchen

Dough

⅔ cup flour

¼ cup sugar

1 teaspoon baking powder

½ teaspoon salt

1 egg

⅓ cup milk

⅓ cup butter, melted

¼ teaspoon vanilla extract

Eggs

4 eggs

Salt

Pepper

Preheat oven to 350 degrees F and spray four 3.5-inch ramekins with nonstick spray.

Whisk together the flour, sugar, baking powder and salt.  In a separate bowl, whisk together the egg, milk, butter, and vanilla.  Stir the wet ingredients into the dry until smooth.

Divide the batter evenly between the greased ramekins.  Crack and egg into the center of each ramekin and season lightly with salt & pepper.

Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.  Flip ramekins to remove egg breads and serve hot.