Korean Egg Bread (Gyeran Bbang)

I love eating this 'egg bread' on the streets of Seoul. Usually, it is just made up of a pancake-like dough with egg. I have pimped out this version with some bacon, tomato and gooey cheese. I can see why it is such a popular street food, as it is so easy to eat on the go, yet still a completely gratifying breakfast.

Ingredients

Makes 6 egg breads

 

  • 250g (9oz) plain flour
  • 3 tsp baking powder
  • 1⁄2 tsp sea salt
  • 170ml (5fl oz) whole milk 2 tsp butter, melted
  • 3 eggs, beaten
  • 15g (1⁄2oz) chives, chopped, to serve

TOPPING

  • 6 egg yolks
  • 80g (3oz) bacon, diced
  • 50g (2oz) tomato, diced
  • 80g (3oz) mozzarella cheese, grated
  • sea salt and freshly ground black pepper

 

Method

  1. Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a six-hole muffin tin with paper cases.
  2. For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well.
  3. In another bowl, whisk together the milk, butter and eggs.
  4. Make a well in the centre of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth.
  5. Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one. Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one.
  6. Bake the bread for 20–25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.

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Social media

@judyjoochef Instagram profile imageOverjoyed to share my conversation in @usweekly with the remarkable Marcus Samuelsson @MarcusCooks. We dived deep into the essence of his cultural heritage at Hav & Mar, inspirations, and the memorable journey to opening his dream restaurant in Ethiopia. 

I’m a total carb queen, and the bread basket alone is worth the trip to @havandmar where the talented and beautiful Fariyal Abdullahi @fariyalabdul is at the helm. Their crispy injera bread is truly addictive, and their biscuits made from Ethiopian grain teff is the perfect texture to let a generous smear of salted butter melt into. Teff is an ancient grain– so it is good for you too!

Marcus has been part of NYC’s culinary scene for as long as I can remember. We first met when he volunteered to teach a class at Harvest Time in Harlem, a Slow Food in Schools project that I was running. And, we just finished filming a new project– so stay tuned for more details on that! Marcus is not only incredibly gifted, but also a true pleasure to hang out with– so fun, a ton of laughs, and full of kindness. 

And, as for what is New York’s best late night snack – Marcus’ vote goes to pizza! 🍕 Thank you @usweekly for capturing this conversation and to the fabulous team behind the scenes.

For more on our talk and Marcus’ exclusive Igrib Paloma cocktail recipe, check out usmagazine.com
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Thank you @toryburch for my stellar outfit!
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#JudyJoo #MarcusSamuelsson #USWeekly #ChefTalk #NYCDining #HavAndMar #EthiopianCuisine #SwedishHeritage #CocktailRecipe #CulinaryArts #FoodieConversation #ChefsOfInstagram #CulinaryExperience #NewYorkEats #FoodCulture #ChefInterview #Gastronomy #EpicureanLife #FoodAndDrink #Mixology #PizzaOrBagels #StyledByToryBurch #blackhistorymonth4 hours ago via Instagram
@judyjoochef Instagram profile imageRepost from @nytcooking
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These crispy, chewy and sugary Korean street food treats known as Hotteok (Sweet Filled Pancakes) are good for the soul. The recipe from @judyjoochef, adapted by @priyakrishna, is at the link in bio. (Photo: @hellomydumpling, food styling: @monicapierini, prop styling: @paigehicksnyc)17 hours ago via Instagram
@judyjoochef Instagram profile imageSuch a fun afternoon The Orchard Room in the Conrad London indulging in their newly launched InfiniTEA with all you can booze Bollinger Champagne! 
I have not gone for a proper afternoon tea in ages! It was so fun to experience their “best of Britain” take on this luxurious afternoon tradition. Local produce shines through with Bramley apple cake, dandelion honey and cobnut delice, and rhubarb custard tarts. Delicate finger sandwiches showcase English Tunworth cheese, Lake District roast beef, and Sutton Hoo chicken. And, of course, my favorite— the Jersey butter scones are served warm nuzzled in a pillowy napkin with Cornish clotted cream and seasonal berry jam. Bliss! 
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#afternoontea #london #judyjoo #cheflife #chefslife #chefsofinstagram #InfiniTeaConradLondon
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@redkitepr1 day ago via Instagram
@judyjoochef Instagram profile imageExcited to be featured among top chefs in this fun article @guardian on ambitious, delicious packed-lunch recipes! My Folded Korean Kimbap Sandwich offers a twist on traditional flavours, perfect for those on-the-go. 
Kimbap is a rice roll similar to Japanese sushi rolls, but in kimbap the ingredients are traditionally all cooked.  The rice also is usually seasoned with roasted sesame oil instead of vinegar. And, in this recipe, you don’t have to fuss around with rolling anything up, just simply fold it together. 
From this Korean recipe, to Indian spiced rolls, to the ultimate Italian sandwich, there’s a world of flavours waiting to transform your lunchtime routine. Dive into these chef-recommended dishes that promise to keep your meals interesting, affordable, and absolutely delectable. Check out the full feature for a dose of culinary inspiration! I love the diversity in this article…
What is your fave packed lunch? 

https://www.theguardian.com/food/2024/feb/07/real-deal-14-ambitious-delicious-packed-lunch-recipes

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#PackedLunchRevolution #CulinaryCreativity #LunchtimeInspiration #chef #chefs #cook #cooking #cheflife #chefsofinstagram #foodart #foodblog #LondonEats #JudyJooEats #chef #chefs #cook #cooking #cheflife #foodgasm #foodie #foodiegram #foodielife #foodinspiration #foodlover #foodpassion #foodphotography #foodstagram2 days ago via Instagram
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