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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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This came out great! I used 1.5x the recipe and made them in muffin tins, which came out to around 8 muffin sized breads. Cooking time and everything else was the same. I topped each with 1/2 egg and I think that was a good ratio.
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So pretty!
Thanks for the awesome recipes Maangchi. First time eating Gyeran Ppang and love it! Although somehow my outcome doesn’t turn out to be as fluffy as yours…not sure what when wrong….Look forward to more recipes from you :) Stay safe!
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This is my first time baking and it turned out well~! It taste really good and my picky eater nephew really like it too <3
Thank you for your easy to follow instructions. You are the best Maangchi ( ˘ ³˘)♥
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Congratulations! Yum!
This is a great and quick breakfast idea! I just made this recently, and didn’t realize the loaf pans I have are too tall (they’re roughly 2.25 inch tall). In hindsight, it should’ve been obvious since I wasn’t able to fill three pans. I’ve learned for next time though! I loved the taste and flavor of this gyeran-ppang recipe! Thank you, Maangchi!
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!