Korean Breakfast Muffin. Mix them well (keep a little onion and sausage for topping) Add mixture flour into mixture liquid, fold until not see any raw flour at all (DON'T fold too hard or too smooth, it makes the muffin tough). Today I'm sharing one of the most popular Korean street food in Korea, Gyeran-Bbang! Gyeran means egg and Bbang means bread, so it's Korean egg bread! :-D..

It's a bit spicy, has a little punch from garlic and a thick slice of pan-fried tofu which will definitely satisfy your big appetite! It's big enough to give you the energy to kick start your day. Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one. You can have Korean Breakfast Muffin using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Korean Breakfast Muffin

It's 480 ml of milk.
It's 1/3 cup of melted butter.
You need 3 of eggs.
It's 10 of small sausages (chopped).
It's 10 branches of green onion (chopped).
It's 2 3/4 cup of flour.
Prepare 4 teaspoon of baking powder.
You need 6 tablespoon of sugar.
You need of Mozzarella cheese.
Prepare of Salt, pepper.
It's 5 of beaten eggs set aside.

Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one. Egg bread is a popular winter street food in Korea along with Sweet pancakes (Hotteok, 호떡). Based on other people's descriptions, it has a somewhat similar taste to corn muffin with egg and has a slight sweet and salty taste at once. Below is a picture of egg bread sold in Seoul.

Korean Breakfast Muffin step by step

Add 3 eggs, milk, melted butter, green onion and sausages into a big bowl. Mix them well (keep a little onion and sausage for topping).
Add mixture flour into mixture liquid, fold until not see any raw flour at all (DON’T fold too hard or too smooth, it makes the muffin tough). Prepare non-stick mold, don’t use paper cups like me, it’s damn sticky :(.
Turn on the oven at 350F. Fill the batter to 1/3 the mold. Then add the beaten eggs you have repaired. Continue fill the rest of batter in it. Finally add mozzarella cheese, green onion and sausages on the top of batter.
Bake at 350F in 20-25 minutes, or until you see the border of muffins get brown. Take them out, serve when it’s still hot..
Perfect muffins are soft, moist and not too salty so you can serve with tabasco or ketchup. Whatever you want 😉.

Breakfast Bibimbap tocino-sliced meat (from Lee Lee's) • Bean. Korean Breakfast Muffin milk • melted. In Judy Joo's Korean Soul Food, Joo details a classic breakfast snack enjoyed on the streets of Seoul: a pancake-like muffin studded with either a whole egg or egg yolk that's baked right into the. Street toast is one of the easiest Korean breakfast recipes that you can try at home. It consists of a hearty filling in between two pieces of butter-toasted bread.