Korean Egg Bread - This is Gyeran Ppang!
Ingredients
- ¾ Cup Milk
- 1 Egg (To mix into the milk)
- 1.5 Cups Pancake Mix (aka Hotcake Mix)
- 2 Tablespoons Butter
- 4 Paper Cups (~length of your palm)
- 4 Eggs (To drop into cups)
- 1 strip Bacon
- Handful of Shredded Mozzarella Cheese
- Handful of Shredded Cheddar Cheese
- Few shakes Salt
- Few shakes Dried Parsley
Instructions
Prepare Egg Bread Cups
- Take out a mixing bowl and place in milk (¾ cup). Drop in an egg and whisk it thoroughly.
- Next, add 1.5 cups of pancake mix. Give it another thorough whisk.
- Melt some Butter (2 Tablespoons) in the microwave. Then use a kitchen brush and coat the melted butter onto the inside of the 4 paper cups.
- Now carefully pour the batter into the cups - fill each only halfway.
- Then carefully drop an egg into each cup. Use a fork and gently pierce the egg yolk - so it can distribute evenly as it bakes.
- Then don't forget to season - sprinkle a small pinch of salt over the eggs.
- Optional: Cut a strip of bacon into bite-sized pieces. Then place it as a topping onto each cup.
- Next, place a small amount of mozzarella cheese and cheddar cheese over the top of each cup.
- Finally, garnish the cups with a few shakes of dried parsley.
Bake Korean Egg Bread
- Place the cups into an air-fryer. Set for 30 minutes at 165°C (325°F).
- Note: After 20 minutes, briefly open the lid and poke the middle of one of the cups - down to the bottom - with a chopstick or toothpick. See how much wet batter comes up. If it's not wet at all, yours is done. If it comes out slightly wet, continue cooking until the 30 minute mark.
- Once the cups are fully cooked thorough, take the cups out of the air-fryer and let them cool down for a few minutes. Then use a pair of scissors and make a cut along the paper cup. Tear it open with your fingers and gently remove the egg bread.
- Bon Appetit! If you're like me, cut the egg bread down the middle and place a small drizzle of hot sauce onto each side! So delicious ;-)