Gyeran Bbang (Korean Egg Bread)

Step 1

Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Place a skillet on the stovetop and turn the heat to medium-high. Add the ground chicken and break it apart with a wooden spoon, stirring once every 30 seconds, until no pink remains and it looks like fine, crumbly bits, about 4 minutes.

Step 3

Pour in 1 tablespoon of soy sauce and 0.5 teaspoon of sesame oil, then stir constantly for 30 seconds until the chicken is evenly coated and smells nutty and savory.

Step 4

Slide the cooked chicken onto a clean plate and let it cool for 2 minutes while you prepare the batter.

Step 5

In a large bowl, whisk together 1.5 cups of flour, 1.5 teaspoons of baking powder, and 0.25 teaspoon of salt until the dry ingredients are evenly mixed and no clumps remain.

Step 6

In a separate small bowl, whisk 1 egg and 0.5 cup of milk together until the mixture looks uniform and pale, about 20 seconds.

Step 7

Pour the egg-milk mixture into the flour bowl, then add 2 tablespoons of melted butter and stir with a wooden spoon or spatula until a thick, shaggy batter forms with no dry flour streaks.

Step 8

Lightly grease a muffin tin with butter or cooking spray, coating the bottom and sides of each cup so the batter does not stick.

Step 9

Divide the batter evenly among 4 muffin cups, filling each one about three-quarters full. The batter will be thick and should hold its shape.

Step 10

Sprinkle about 1 tablespoon of the cooked chicken into the center of each batter-filled cup, pushing it gently into the batter.

Step 11

Sprinkle about 1 tablespoon of shredded mozzarella cheese on top of the chicken in each cup.

Step 12

Crack 1 of the 2 remaining eggs into a small cup, gently pour it into the center of the first muffin, and repeat with the second egg in the second muffin — only 2 breads get egg yolks, leaving 2 plain.

Step 13

Slide the muffin tin into the preheated 375°F oven and bake for 15–18 minutes, until the tops turn light golden brown and a toothpick inserted into the non-egg sides comes out with just a few moist crumbs.

Step 14

Remove the tin from the oven and let it cool for 2 minutes so the bread firms up slightly, then use a butter knife to loosen the edges of each bread from the cup and gently pop it out onto a serving plate.

Step 15

Sprinkle the chopped scallion evenly over all four gyeran bbang while they are still warm, then serve immediately.