The weather gets cooler–it’s street food season. Check out these Eggy Bread (Gyeran Bbang 계란 빵). They’re a bit like French Toast but more… eggy. They have a slight sweetness but not overpowering, and they are perfect for a late night street food crawl.
About The Author
ZenKimchi
Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan. Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.
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It look’s to good to be through I am definitely going to try this
Oh my God. I want this NOWWWW!
I need to eat it when i go to Korea
I saw them in Seoul but didn´t pay attention. I will try them the time I go to Korea.
thisis very gd i try b4 in k0rea any one know how to cook it hehe