Страница 94

Korean Egg Breads

PAIR WITH

Korean Kimchi and Tofu Soup

(PAGE 37)

Barbecue Pork and Miso Ramen

(PAGE 118)

These rolls, called

gyeranbang,

are a favorite street food during the cold winters in Korea. The rich, somewhat sweet batter is cooked in special cast-iron molds, with a whole egg cracked over the top of each bread. In lieu of the specialized pan, I bake the rolls in a jumbo muffin tin to accommodate the large eggs I usually have on hand. If you have only a standard-size muffin tin, make the batter as directed with 2 large eggs, and then crack a medium egg on top of the batter in each well, so the eggs won’t overflow. The egg breads are great with Asian soups and make a terrific grab-and-go breakfast, too!

MAKES

6

EGG BREADS

SERVES

6

ACTIVE TIME

10

MINUTES

TOTAL TIME

30

MINUTES

1

/

2

cup [110 g] unsalted butter, melted and cooled slightly

1

/

4

cup [60 ml] milk

2 Tbsp sugar

1 tsp dark sesame oil

8 large eggs

3