With a pancake-like fluffy dough and a gooey egg centre, this popular Korean street food is surprisingly easy to make. Best served straight out of the oven.
115g (3⁄4 cup) plain flour
1 tsp baking powder
55g (1 ⁄4 cup) caster sugar
80ml (1 ⁄3 cup) milk
60g butter, melted
1 ⁄2 tsp vanilla extract
1 middle bacon rasher, finely chopped
Sriracha chilli sauce, to serve
4 Method Steps
Step 1Preheat oven to 200C/180C fan forced. Grease six 185ml (3⁄4 cup) muffin pans generously with butter
(60g butter, melted).
Step 2Sift the flour and baking powder
(1 tsp baking powder) into a bowl. Add the sugar
(55g (1 ⁄4 cup) caster sugar). Stir until combined. Make a well in the centre. 3 Combine the milk
(80ml (1 ⁄3 cup) milk), butter, vanilla
(1 ⁄2 tsp vanilla extract) and 1 egg in a jug. Season with a pinch of salt. Whisk until smooth.
Step 3Pour the milk mixture over the flour mixture. Use a balloon whisk to whisk until well combined and smooth. Divide among prepared pans.
Step 4Crack an egg on top of each pan and sprinkle with bacon
(1 middle bacon rasher, finely chopped). Bake for 15-20 minutes or until cooked through. (Be careful not to overcook or the eggs will be hard.) Serve with sriracha sauce
(Sriracha chilli sauce, to serve).
These are best served within 1 hour of baking or even better, while still warm from the oven.