I just came across this when a Facebook friend told me about it. So I went ahead and baked a small batch for the kids’ breakfast. They are really nice. I will make them again in a few weeks. So here’s my own version of this Korean street food. I think I have ‘westernized’ the taste a little, making the flavour a bit bigger. 
Korean Egg Bread (Gyeran bbang)
Ingredients
Batter
- 3/4 cup milk + 2 Tbsp vinegar or 3/4 buttermilk
- 1 egg
- 1 cup self-raising flour
- 1/2 tsp chicken powder/bullion
- 1/2 tsp pepper
- 2 Tbsp melted butter or any oil
Topping/Filings
- 6 eggs very small, max size of 50g, if you can't get small eggs, use egg yolks only, if making loaf, 4 is sufficient
- 2 slices of bacon
- A handful of cheese you like
- Chopped chives parsley, green onions, thyme... any combination, any green herb you fancy
- 3 Tbsp parmesan cheese
Instructions
- Preheat oven at 205C.
Batter
- Combine the dry ingredients and the wet ingredients and mix till just combined.
Assemble
- Completely oil the muffin tins. This recipe makes 6 muffins.
- Scoop 3 Tbsp of batter into each muffin cup.
- Crack an egg into each (or egg yolk only) cup.
- Sprinkle the bacon and cheese filings if using.
- Fill the muffin cup with more batter to 2/3 full.
- Top each muffin with more chives or green herb toppings and 1/2 Tbsp parmesan cheese.
- Bake on a medium to high shelf for 18-20 minutes or when it is golden brown and fluffy.
- Serve warm.
Loaf
- To make loaves, just pour half the batter into a loaf tin, crack large eggs (70 to 80g) into the loaf tin and then top it with the rest of the batter. Do the same topping and bake on a middle shelf in the oven at 200C.
You can also make them into loaves. Like this: 
