Korean Egg Bread

Korean Egg Bread, or 'Gyeran Bbang', is a delightful street food that combines fluffy bread with a rich, savory egg filling, making it a perfect lunch option. This kosher version maintains the essence of the original while ensuring it meets dietary requirements.

Ingredients

• All-purpose flour - 120 grams
• Sugar - 30 grams
• Salt - 1/2 teaspoon
• Baking powder - 1 teaspoon
• Milk - 120 ml
• Egg - 1 large
• Vegetable oil - 2 tablespoons
• Green onion - 1 tablespoon, finely chopped
• Carrot - 1 tablespoon, grated
• Kosher salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F) and grease two muffin tins or use silicone molds.
2. In a mixing bowl, combine the all-purpose flour, sugar, salt, and baking powder. Mix well.
3. In another bowl, whisk together the milk, egg, and vegetable oil until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Divide the batter evenly into the prepared muffin tins, filling each about halfway.
6. In a small bowl, mix the chopped green onion and grated carrot with a pinch of kosher salt and black pepper.
7. Add the vegetable mixture on top of the batter in each muffin tin, pressing down slightly.
8. Bake in the preheated oven for 15 minutes or until the tops are golden brown and a toothpick comes out clean.
9. Remove from the oven and let cool for a few minutes before gently removing from the tins.
10. Serve warm, enjoying the fluffy bread and savory filling.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Provides a good source of protein from the egg.
• Contains essential vitamins and minerals from the vegetables.

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