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. 
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!
Ingredients
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.
Directions
- Make batter by combining butter, sugar, salt, baking powder,vanilla extract, 1 egg, flour, and milk. Whisk until smooth.
- Preheat the oven to 400°F (about 200°C).
- Brush the bottom and the sides of 3 mini loaf pans (approximately 4 x 2 x 1½ inch) with cooking oil.
- Fill each pan about ½ full with batter, dividing it into 3 equal portion.
- Put 2 pieces of cheese into the batter, on the edges of the pans, leaving a space in the center.
- Crack an egg onto the center of the batter in each pan.
- 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.
- Take out of the oven and serve hot!
Posted on Monday, March 7th, 2016 at 9:19 pm.
Last updated on July 6, 2016.
Tagged: Egg bun, Egg Cake, 계란빵, gyeran-ppang, GyeRanBbang, gyeranppang, gyeranppang recipe, Korean cooking, korean food, Korean recipes, Korean street food, Korean street snack
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love it.. thanks for the recipe
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I used wholemeal spelt flour and 2 tablespoon sugar. :)
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Do you think I can use honey instead of sugar? I may try with 2 tablespoons of honey…
Hello, i would like to ask if i made too much is it possible to store this. How do i store it? In the fridge or room temperature?
I would freeze them. Thaw it out at room temperature before serving.
Maangchi, thank you for such an amazing recipe! It’s so easy to make and it’s so delicious! 감사합니다~
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It looks so cute and delicious! Congratulations!
Thank you! This is a mini version though, I made it with quail eggs and added cheddar cheese mix.
Hi Maangchi,
I made this 3x now and I just double the recipe coz 3 isnt enough hehe so easy and so delicious! I love all of your recipes. It’s my go-to when I want to learn a new korean recipe. My fiancé is korean and he said this is better than the egg bread in Korea. Love it!
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It looks very fluffy, and the moist yolk looks wonderful.
“he said this is better than the egg bread in Korea.” what a great compliment! Congratulations!
Ive made this before using your recipe and loved it! I decided to try making it with my taiyaki pan and it came out beautifully! The little egg inside is perfect
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Hi Maangchi! As I have 4 family members, can you tell me how to modify the recipe to make 4 gyeran ppang please? Thank you!
This recipe was very easy to follow and it was delicious. I really liked how fluffy it was. Thank you!
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It looks gorgeous and your photo looks classy!
I’ve been making this for breakfast close to a year now :)
I use cupcake/muffin paper cups and it makes it so convenient to eat on the go.
Since i make them in the morning i was wondering if i can keep the batter over night in the refrigerator.
This will save me time in the mornings.
Thanks for sharing the tip about cupcake/muffin paper cups. I always make the batter and use it right away.
Hello Maangchi! I’ve been a silent lurker here for quite a while,and have enjoyed your some of your recipes (whether it be by just reading or sometimes making them) , loved the backstories you provided for some, and watched the videos with mom.
This is my first comment here and what got me delurking was that I read this yesterday,made it today..and it turned out to be so soft,yummy and fluffy that I couldn’t help but be thankful for not only this,but allll the other deliciousies I enjoyed because of you, and this time with words not only from within my heart,for good measure!
Thank you! Live healthy and happy!
(I made them in muffin tray! And since I had some leftover whipping cream,I used it instead of milk and I think it contributed well,hehe)
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Thank you so much for your nice words. Your gyrean-ppang look so plump and cute! : )
Continued good luck with your cooking!