Korean Egg Bread with Chicken

Step 1

Set the oven to 350°F and wait until the indicator light tells you it has finished heating, about 8 minutes.

Step 2

In a medium bowl, whisk together 1 cup flour, 2 tablespoons sugar, 1.5 teaspoons baking powder, and 0.25 teaspoon salt until no streaks of powder remain.

Step 3

Crack 2 eggs into a separate small bowl and whisk them together until the whites and yolks are fully combined and the mixture looks uniform, about 20 seconds.

Step 4

Pour the whisked eggs into the flour mixture and stir with a wooden spoon until just combined—the batter should look lumpy and rough, not smooth.

Step 5

Fold 0.75 cup shredded cooked chicken into the batter using a rubber spatula, lifting from the bottom of the bowl and pressing the batter up and over the chicken until distributed throughout.

Step 6

Divide the batter equally between two greased 4-ounce ramekins or small ceramic bread molds, filling each about three-quarters full.

Step 7

Place the ramekins on a baking sheet and slide the sheet into the preheated oven.

Step 8

Bake for 12 to 15 minutes, until the top of each bread is golden brown—the color of caramel—and a toothpick inserted into the center comes out clean with no wet batter clinging to it.

Step 9

Remove the baking sheet from the oven and let the breads cool in the ramekins for 2 minutes, then turn them out onto a cutting board or plate.