← Nouns Cooking · Korean

Ingredients

• 150 g plain flour
• 2 tsp Baking powder
• 3 tbsp Sugar
• pinch of salt
• 180 ml Milk
• 1 egg, for the batter
• 30 g Butter, melted, plus extra for greasing
• ½ tsp Vanilla extract (optional)
• 6 small eggs, for the tops
• 40 g Cheddar, grated (optional)
• dried parsley, to sprinkle (optional)

Method

1. Heat the oven to 190°C (375°F). Generously butter 6 holes of a large muffin tin or 6 mini loaf tins.
2. Whisk the flour, baking powder, sugar and salt in a bowl. In another bowl whisk the milk, egg, melted butter and vanilla.
3. Pour the wet mixture into the dry and stir until just smooth.
4. Fill each mould about halfway with batter. Crack an egg on top of each and sprinkle with a pinch of salt, the cheese and the parsley.
5. Bake for 18–20 min, until the bread is puffed and golden and the egg whites are set.
6. Cool in the tin for 5 min, then run a knife around the edges and lift them out. Eat warm.

Tips

• Pancake mix makes a quick stand-in for the flour, baking powder and sugar.
• Like a firmer yolk? Bake for 2–3 min longer.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee FutureDish