Kimchi Bulgogi Muffins recipe - ingredients, nutrition and when to eat it
These savory muffins are baked with bulgogi and finely chopped kimchi folded into the batter.
These savory muffins are baked with bulgogi and finely chopped kimchi folded into the batter. The rich, tender crumb brings together bulgogi’s gentle sweetness and kimchi’s bright, spicy tang. They’re easy to enjoy for breakfast or as a snack when you’re feeling peckish.
Bread & brunch · 35 minutes to cook
Tips: Squeeze out excess moisture from the kimchi so the muffins don’t turn soggy inside.
Tips: Cook the bulgogi ahead of time and let it cool completely before adding it to the batter so it bakes evenly.
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Ingredients (1 serving)
- All-purpose flour — 100 g
- Bulgogi — 70 g
- Napa cabbage kimchi — 40 g
- Egg — 1 pc
- Milk — 60 ml
- Butter — 15 g
- Baking powder — 1 tsp
- Sugar — 1 tsp