Recipe Menu
Picture of Korean Egg Bread (Gyeran Bbang)
french korean breakfast

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2535 kcal 127 %
  • Fat 133 g 205 %
  • Saturated 58 g 291 %
  • Carbs 220 g 73 %
  • Fiber 9 g 36 %
  • Protein 108 g 216 %
  • Cholesterol 1861 mg 620 %
  • Sodium 2782 mg 116 %
  • Calcium 1947 mg 195 %
  • Magnesium 163 mg 39 %
  • Potassium 1493 mg 32 %
  • Iron 10 mg 58 %
  • Zinc 11 mg 102 %
  • Phosphorus 2773 mg 396 %
  • Vitamin A 1104 µg 123 %
  • Vitamin C 21 mg 23 %
  • Thiamin (B1) 1 mg 89 %
  • Riboflavin (B2) 2 mg 156 %
  • Niacin (B3) 9 mg 57 %
  • Vitamin B6 1 mg 98 %
  • Folate equivalent (total) 335 µg 84 %
  • Vitamin B12 6 µg 241 %
  • Vitamin D 13 µg 85 %
  • Vitamin E 6 mg 39 %
  • Vitamin K 51 µg 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Korean Egg Bread (Gyeran Bbang)

Ingredients

  • 250g (9oz) plain flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 250ml (8fl oz) whole milk
  • 2 tsp butter, melted
  • 2 eggs, beaten
  • 9 egg yolks
  • 120g (3 1/4 oz) bacon, diced
  • 90g (3oz) tomato, diced
  • 120g (3 1/4 oz) mozzarella cheese, grated
  • Sea salt and freshly ground black pepper
  • 15g (1/2 oz) chives, chopped, to serve

Login or Join to leave a comment

Login Join

Discussion (0)