When Lee and I went to Korea, I made him tried this bread since this is one of my favourite childhood snacks. But He said it tasted exactly the same as the one I made before, just in a more calorie-friendly version! So I am sharing the recipe with you.
Korean street egg bread (Gyeranbbang)
Difficulty: easyServings
1
servingsPrep time
5
minutesCooking time
3
minutesCalories
182
kcalProtein
11
gCarbs
18
gFat
7
gIngredients
Olive oil
a spray (2g)Pancake mix
20 glow-fat milk
30 gA large Egg
A pinch of salt
Parmesan cheese
5 gOptional: Dried parsley
Directions
- Cooking
- Mix pancake mix and low-fat milk.
- Lightly coat the inside of a cup with olive oil (use a paper towel).
- Pour the batter into the cup.
- Crack in the egg, slightly pierce the yolk, and sprinkle a pinch of salt.
- Microwave for 2 minutes.
- Sprinkle Parmesan cheese on top and microwave for another 30 seconds.
- Turn the cup upside down to remove the bread.
- Sprinkle dried parsley on top.
- Enjoy while warm! 😋
Recipe Video
Notes
- I used Korean pancake mix buchimgaru, 부침가루 — but any pancake mix works fine!
- You can skip the parmesan cheese, but I highly recommend to add for the flavour 🙂