When I took a bite of the delicious Gyeranppang I bought from a street vendor in Seoul a few days ago, I knew it had to be the first thing I need to bake when I am back home. It took me 4 days to feel less tired from all the travelling after landing. It does feel good to be home and being able to bake again.
Gyeranppang is sold all over South Korea by street vendors and is a very popular street snack among locals and tourists alike especially in the colder weather (it was super cold on Tuesday, I think it was like a windy 2 deg Celsius). Most street vendors sell their gyeranppang at KRW 2,000 each (approximately USD 1.50 or SGD 2.00) which makes it an affordable and satisfying snack when you are both cold and hungry or just craving a snack.
It tastes like a moist and soft muffin that is both sweet and savoury and the whole egg in the bread makes it a very good breakfast when you are on the run.
Ingredients: (makes 6)
All purpose flour 90 g
Baking soda 1 tsp
Baking powder 1/2 tsp
Sugar 70 g
Eggs 7
Milk 1/3 cup
Olive oil 1/4 cup
Vanilla 1 tsp
Sliced cheddar cheese 3, cut each slice into 4 squares
Preheat oven to 175C.
Line a large 6-cup muffin pan with paper liners.
In a medium bowl, sift flour, baking soda, baking powder and salt.
In a large bowl, whisk together 1 egg, milk, olive oil and vanilla.
Add in the flour mixture and sugar and mix till combined.
Fill the muffin cups equally with the batter leaving about 6 teaspoons of batter for topping later.
Top each with 2 small squares of the sliced cheese then top with 1 tsp of batter.
Crack an egg on top of each batter-filled cup. Poke yolk with a chopstick.
Bake for 25 mins.
Remove and serve hot.
So fluffy and delicious!
The street vendor at Insadong who we bought our gyeranppang from!