Korean Egg Bread Recipe | Gyeran ppang

• servings: 6 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

60 g self-raising flour

1 tbsp white sugar

¼ tsp salt

1 egg (medium sized)

50 ml milk

50 g unsalted butter (melted)

¼ teaspoon vanilla essence

4 eggs (medium sized)

2 sausage (sliced thinly)

salt (to taste)

pepper (to taste)

cheese (shredded, optional)

parsley (optional)

Directions

Sift

Preheat the oven to 180°C (355°F). Spread some melted butter on each mould.

Mix the large egg, milk, butter, and vanilla essence in a bowl until all is combined.

Fill

Then, sift the flour, sugar, and ground salt in a large bowl. Mix well until the batter is smooth.

Bake

Separate the batter into equal parts and pour into the mould. Then, add some slices of sausages to each of them. Then, top each hole of the batter with an egg. You may add more sausages or other topping ingredients according to taste. Finally, make sure to season each one with salt and pepper to taste.

Cool

Put them in the oven and leave it to bake for 25 minutes. Then, take it out and check whether the buns are cooked thoroughly.

Serve

Once they are all cooked, cool them down for 3-4 minutes. Take them out of the tray, serve them, and enjoy your Korean egg bread.

Nutrition

• Calories: 248 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Cholesterol: 176 mg
• Sodium: 334 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 0.2 g
• Total Sugars: 3 g
• Protein: 10 g