Egg bread

Gyeran-ppang 계란빵

Let me introduce you to a popular Korean street snack gyeran-ppang (계란빵) or “egg bread” today. This is a sweet, steamy, hot and fluffy little loaf of bread with a whole egg inside. It’s sold by street vendors all over Korea.

Until recently, I had never had gyeran-ppang before. Many of my readers who had travelled to Korea requested it on my recipe request forum, so when I went to Korea last November, tasting gyeran-ppang was on my list of things to do, a kind of mission. I wanted to taste it so I could make a recipe video for it.


It was definitely delicious, and I could see why so many of my readers requested it. It’s hard to skip a gyeran-ppang vendor because the smell of sweet and fresh bread draws any passerby’s attention. Especially if you’re are hungry! Cracked eggshells are piled high and you can’t miss the steam and smoke. The vendors wrap the hot bread in a little cardboard paper sleeve so you can hold it when it’s still hot. It’s cheap and delicious and a very simple snack to eat.

My version is less sweet than the gyeran-ppang I had in Korea, and I also added mozzarella cheese. This recipe calls for milk, but you can replace milk with water. I can imagine some of you are looking at this recipe and thinking of adding bacon to make a breakfast gyeran-ppang. Good idea!

Gyeran-ppang vendors use special machines that allow them to make a few dozen loaves at a time. The vendor is  busy pouring the batter in a rack of metal gyeran-ppang molds, cracking eggs, covering the molds, and flipping them over to be cooked. As a substitute, I found some little metal loaf pans that work very well, and I also found oven-safe mini paper loaf pans. gyeranppang molds

You could also use any cupcake pan, just be careful not to make your gyeran–pang too high, or they won’t cook all the way through.

Making gyeranppang is fun and delicious! Enjoy the recipe!



Makes 3 gyeran-ppang

  • 1 tablespoon unsalted butter, melted
  • 3 tablespoons sugar
  • a pinch of salt
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla extract
  • ½ cup all purpose flour
  • ½ cup milk
  • 4 eggs
  • 1 teaspoon cooking oil
  • 1 stick of mozzarella cheese (optional), cut into 6 equal-sized small pieces if used.



  1. Make batter by combining butter, sugar, salt, baking powder,vanilla extract, 1 egg, flour, and milk. Whisk until smooth.
  2. Preheat the oven to 400°F (about 200°C).
  3. Brush the bottom and the sides of 3 mini loaf pans (approximately 4 x 2 x 1½ inch) with cooking oil.
  4. Fill each pan about ½ full with batter, dividing it into 3 equal portion. gyeranppang
  5. Put 2 pieces of cheese into the batter, on the edges of the pans, leaving a space in the center.
  6. Crack an egg onto the center of the batter in each pan.cheesegyeranppanggyeranppang
  7. Place pans on the middle rack of the oven and bake for 13 minutes, and closer to 15 minutes if you prefer a solid egg.
  8. Take out of the oven and serve hot!



  1. theconnicles Singapore joined 3/16
    Posted March 20th, 2016 at 8:15 am | # |

    Help! I tried the recipe and put the batter into my oven for 13 minutes at 200 degrees. The egg was thoroughly cooked and the sides were rather brown but the middle wasn’t soft and spongy. In fact it appears slightly moist and under cooked. Should I not use baking paper / lower the temperature / use a smaller tray? Does the egg have to be submerged in the batter to turn out as nice as yours? I somehow think that the egg on top prevented the batter from cooking well haha.

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  2. vtzeyee Malaysia joined 2/17
    Posted February 12th, 2017 at 9:42 pm | # |

    Hi Maangchi,
    This look absolutely delicious.
    I dont have a mini loaf pan and would like to use normal muffin pan. Do i still crack a whole egg into each muffin hole?
    If i dont have mozzarella, can i replace it with cheddar cheese?

    This will be good for my kids’ breakfast!


  3. Tlt02k Nashville, TN joined 1/17
    Posted January 10th, 2017 at 3:40 pm | # |

    I just made these today and they tasted awesome! Instead of 3 tablespoons of sugar, I used 4. It is just the right amount of sweetness for me. I did however cook the eggs longer than necessary. At 13 mins, it was not cooked enough (egg was too runny) so I cooked them at 22 mins but it had more of a hard yolk taste. Since I want more of a soft cooked yolk, I will cook them at 18 mins next time.

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  4. Sus Kitchen by Sumitra india joined 7/16
    Posted July 30th, 2016 at 7:57 am | # |

    I am a recipe blogger from India. When I saw your Egg Bread recipe online, I fell in love with it… Since my husband does not have sweets. I gave it a twist and made it savoury. Excellent recipe I must say. Thank you so much.

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  5. chelseayubinsong Los Angeles, CA joined 7/16
    Posted July 12th, 2016 at 2:58 am | # |

    Hi Maangchi!

    How are you? I have been watching your videos everyday and enjoy them very much! They are so soothing and help be de-stress from life lol<3 This was the first recipe I tried and it worked out amazing! Thank you for the recipe have a good day!

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    • Maangchi New York City joined 8/08
      Posted July 15th, 2016 at 11:42 am | # |

      You made perfect looking gyeranppang! “They are so soothing and help be de-stress from life…” haha, thank you so much for your nice words!

  6. MsVee US joined 3/17
    Posted March 7th, 2017 at 9:00 pm | # |

    This has become one of my favorite recipes. Winter was much longer and colder than usual. At the end of the day I was tired but wanted something hot and home cooked. 2-3 days a week I’d make a batch and unwind with all the warm, gooey goodness. Thanks so much!

  7. JennSweet San Pedro,California joined 2/17
    Posted February 20th, 2017 at 11:34 am | # |

    Thank You for this recipe. It is ssooooo good.

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    • Maangchi New York City joined 8/08
      Posted March 1st, 2017 at 9:30 am | # |

      Amazing! It looks so soft and fluffy!

  8. MadeinKorea Guadalajara, mexico joined 9/16
    Posted September 28th, 2016 at 5:06 pm | # |

    Hi maangchi!!!
    Last night i was watching this video and i was starving seriously, so when i wake up, the first thing i did was 겨란 빵!! And it was 너무 있었어요.
    The best thing was that All my family love it…
    Thank you maangchi! I really love all your recipes!!!

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  9. Huy Tien Lam Vietnam joined 5/16
    Posted May 29th, 2016 at 8:11 am | # |

    Hello Maangchi! I’ve been watching your video for a long time. I loved your videos. The food looks delicious and I wanted to try it when you ate the food!

  10. msyeoh Indonesia joined 5/16
    Posted May 2nd, 2016 at 2:28 am | # |

    hello, Maangchi!
    i just discovered your youtube channel
    newbie in baking, i tried this! and it works wonder!!
    very happy!
    thank you

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    • Maangchi New York City joined 8/08
      Posted May 3rd, 2016 at 6:56 am | # |

      wow, your roll ppang looks fluffy and delicious!

  11. Ludmila Tours, France joined 3/16
    Posted March 27th, 2016 at 10:38 am | # |

    I bake it today, for Easter ! And seriously, this is soooo tasty ! Thank you Maangchi for all your recipes. My boyfriend bought me your book last year, and it was one of my best gifts ^_^ Greetings from France !

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    • stage89 singapore joined 2/15
      Posted March 30th, 2016 at 2:45 am | # |

      The butter u put in gm how much u put?

    • Maangchi New York City joined 8/08
      Posted April 4th, 2016 at 4:26 pm | # |

      Yes, it looks seriously tasty and beautiful! Your bf is such a nice person because he knows what you need! : )

  12. usyya18 stigler joined 3/16
    Posted March 19th, 2016 at 4:39 pm | # |


    i want to eat these and my husband is going to make them but problem is i am pregnant and cant eat runny or soft boiled eggs. is it fine to make this but to put in a well done egg instead of raw egg?

    • Maangchi New York City joined 8/08
      Posted March 22nd, 2016 at 6:36 pm | # |

      Yes, if you want the eggs to be cooked solid, bake it longer for a few more minutes.

  13. Chanela Wisconsin joined 3/16
    Posted March 11th, 2016 at 3:32 pm | # |

    Hi Maangchi ,

    I just wanted to say that I love your recipes and have made may of them but this is my first time responding to one of your recipes.

    They were so delicious and will be a staple in my meals (breakfast, brunch, lunches or even dinner )

    Thank you for the recipe

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    • Maangchi New York City joined 8/08
      Posted March 13th, 2016 at 5:29 pm | # |

      Your gyeran-ppang looks amazing! Eating it with green salad is such a great idea, too!

  14. shethatisnau Las Vegas, NV joined 5/10
    Posted June 5th, 2017 at 2:48 pm | # |

    I want to make these SO bad but I don’t have an oven! Could I use an electric wok or pressure cooker? Street vendors look like they use a griddle and maybe a bit of steam to cook their’s but I don’t know their technique~ (T_T)

  15. Perle Adelaide, Australia joined 5/17
    Posted May 15th, 2017 at 5:31 am | # |

    Hi Maangchi
    These egg bread are so yummy and very easy to bake.Thank you.

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  16. Yoginicole Malaysia joined 8/16
    Posted August 10th, 2016 at 6:01 am | # |

    Dear Maangchi,
    I literally baked these delicious lovelies a moment ago for my kids! My son raved about how soft, fluffy and yummy they are and asked for me to bake a second batch for them to bring to school for breakfast. By the way, this was my first attempt and everything turned out so well. Thank you for sharing your delicious recipes with us! Big hug.

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    • Maangchi New York City joined 8/08
      Posted August 16th, 2016 at 12:28 pm | # |

      yes, you must be a great baker! The gyeranppang you made looks so gorgeous and delicious. I’m so happy to hear that your son wanted you to bring the 2nd batch to his school for breakfast!

  17. AnnieS Bulgaria joined 4/16
    Posted April 2nd, 2016 at 11:55 am | # |

    And what if I have something like this? Can i use the same amount of ingredients and just put it in one place and on 3 or maybe 2 different places the eggs

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  18. Hello Maangchi, i falling in love with your cooking are sweet and great. Enjoy your recipes. Thank you!!!

    • Maangchi New York City joined 8/08
      Posted April 15th, 2016 at 11:20 pm | # |

      Thank you so much! Happy cooking!

  19. Joy Anne Ngo Toronto, Canada joined 3/16
    Posted March 26th, 2016 at 6:19 pm | # |

    I made this today and it turned out great! The slighty sweet and then savoury taste from the cheese really made it quite tasty. Thanks Maangchi for sharing this 계 란 빵 recipe.

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    • Maangchi New York City joined 8/08
      Posted April 4th, 2016 at 4:18 pm | # |

      Well made! Congratulations!

  20. eugene99 Malaysia joined 3/16
    Posted March 26th, 2016 at 3:48 am | # |

    Hi maangchi! Need some help here,I’m still new to baking.I found your page and I fell in love with it…because they way you speak just cheers me up…haha…maybe I was stress from school…it makes me wanna make things to eat XD gyeran bang got my attention and I thought it was easy to make…but…i failed eventually. I made this 2 times.. Both times I made it was the same problem.why doesn’t it become bread/cake like yours? Mine is like…Ddobokki :'( it seems like it’s half cooked but I feel like the egg is preventing the batter to cook.

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    • Maangchi New York City joined 8/08
      Posted March 26th, 2016 at 10:09 am | # |

      It looks like your batter didn’t rise. Doublecheck to make sure you are following my recipe ratio and using the correct ingredients. And try cooking longer: it looks undercooked, your oven might be different from mine. Good luck!

      • eugene99 Malaysia joined 3/16
        Posted April 6th, 2016 at 8:01 am | # |

        i tried to cook longer….it turned into fried egg XDD
        i did follow your recipe ratio…what’s the prob?i have no clue too >.<

    • nikujaga Singapore joined 2/11
      Posted April 5th, 2016 at 3:58 am | # |

      Mine turned out like yours too, I wonder why. I followed the measurements and instructions exactly. I’m thinking it might be because the mozzarella melted and combined with the batter while baking in the oven instead of melting in its own space. As I don’t see any stringy melty mozzarella when I slice one open, just like yours.

      As to how to solve this.. I have no clue :( change a brand of mozzarella?

      • eugene99 Malaysia joined 3/16
        Posted April 6th, 2016 at 7:59 am | # |

        ((cries a river….i am not the only one

    • schnitzle United States joined 8/14
      Posted April 11th, 2016 at 1:23 pm | # |

      Hi Eugene! I think maybe your baking powder is old. If you’re like me you never use it up and keep it around for a long time. It should be replaced at least once a year, otherwise it loses it’s leavening power and the batter will not rise. Check the expiration date and see how old your’s is.

      • eugene99 Malaysia joined 3/16
        Posted May 3rd, 2016 at 6:31 am | # |

        Hi Schnitzle~ The baking powder was brand new and my mom bought the Double Action Baking Powder by mistake Is there a difference between the normal one and the one ? I’ll try buying another one and make it again.Now i’m having my Mid Year Exams my mind is flooded with words XD ahaha

        • eugene99 Malaysia joined 3/16
          Posted May 3rd, 2016 at 6:33 am | # |

          normal one and Double action Baking Powder**
          typo typo typo…

  21. Fany joined 12/15
    Posted March 19th, 2016 at 4:25 pm | # |

    How long will it take in 180 C ( my pans can’t be in 200 C)?

  22. kanjicolossus Buffalo, NY joined 3/16
    Posted March 17th, 2016 at 11:41 pm | # |

    Hi Maangchi! I was wondering if you could tell me where you got your mini loaf pans because I’ve been looking everywhere and I can’t find any small enough to make these. I don’t really want to buy the paper ones since they’ll eventually run out.

    • Maangchi New York City joined 8/08
      Posted March 18th, 2016 at 5:39 pm | # |

      I don’t remember where exactly I got them but you will be able to find at a baking supply store or a large kitchenware store.

  23. LoonyLizard Minneapolis, MN joined 2/12
    Posted March 12th, 2016 at 1:18 pm | # |

    It looks like you could go savory with this recipe by wrapping the cheese in some fresh basil leaves. I believe I’m going to have try that when I start playing with this recipe.

  24. ymn201 joined 5/15
    Posted March 10th, 2016 at 11:10 pm | # |

    Maangchi, can I cook some in advance and reheat them to eat for a couple of days? I know the egg will set more if I reheat it, but would the bread be okay? Eggs and rolls are my favorite foods, so this recipe is designed for me!

    • Maangchi New York City joined 8/08
      Posted March 13th, 2016 at 5:26 pm | # |

      Yes, it will be ok. Keep it in the fridge in a plastic bag and reheat it in the over before serving.

  25. eatingmaangchifood United States joined 3/16
    Posted March 9th, 2016 at 10:57 am | # |

    I made these yesterday in mini loaf pans and it was so quick and delicious! It reminded me of soft chinese bakery cakes. I’m going to experiment with the recipe to make more sweet and/or savory versions so I can eat them all the time. Thank you, Maangchi! I love all of your food~!

  26. Wolfje Nederland joined 6/13
    Posted March 8th, 2016 at 4:20 am | # |

    I’m a big fan of you, Maangchi! I always look forward to your new video’s. I think this recipe is amazing and a very goed easter snack.
    Because i’,m from The Netherlands I really liked to see you wear the Dutch oven mitt :-)

  27. nlily1037 USA joined 8/13
    Posted March 8th, 2016 at 3:21 am | # |

    I’m not sure why, but after watching your video I really wanted to try making this, plus it was a good study break ^^ haha. Mmm, since I didn’t have any pans like yours, I just used a muffin pan. I also don’t have baking powder so I separated my egg and whipped the whites >__< I only made two of them with an egg on top (I should've poured less batter on the bottom and then poured some on top of the cracked egg to make it look like yours), the other ones I either added cheese or blueberries. Happy with the result, now I have breakfast for a couple of days ^___^

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