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 kosher 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, kosher 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!

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  1. Esther_Ave USA joined 5/18 & has 1 comment

    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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  2. teddybaby UK joined 4/18 & has 1 comment

    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!

  3. cuspofcarabelli Boston, MA joined 1/18 & has 2 comments

    This recipe was very easy to follow and it was delicious. I really liked how fluffy it was. Thank you!

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  4. 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.

  5. Peonyplumblossoms South Asia joined 1/18 & has 1 comment

    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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  6. Declansmom Alexandria, VA joined 12/17 & has 1 comment

    This Christmas morning I surprised my husband with his favorite Korean street food! The only thing I added was some sunflower seeds on the top and I doubled the recipe to have leftovers. It was my first time making these and they turned out great! So delicious! I’m so grateful for your YouTube videos and recipes. Thank you!

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  7. EdenYee8 Philippines joined 11/17 & has 3 comments

    Hi Maangchi! Hope you’re having a great time in your kitchen. After trying your Kkwabaegi now I tried the egg bread following your recipe though cheese and mini loaf pan weren’t available I still made it. It tasted awesome and I’ll definitely do this again and again. My husband will surely love this when he comes back from Australia.
    Thank you

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  8. Enni Singapore joined 8/17 & has 1 comment

    Hi Maangchi,
    I baked this twice yesterday and today, but both were quite dense. The first one I suspected of overmixing, but today I was careful. Any idea why? I so want to make this well as it’s so easy and makes a good breakfast.

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  9. shethatisnau Las Vegas, NV joined 5/10 & has 8 comments

    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)

  10. Perle Adelaide, Australia joined 5/17 & has 2 comments

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

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  11. MsVee US joined 3/17 & has 1 comment

    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!

  12. JennSweet San Pedro,California joined 2/17 & has 1 comment

    Thank You for this recipe. It is ssooooo good.

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  13. vtzeyee Malaysia joined 2/17 & has 1 comment

    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!


  14. Tlt02k Nashville, TN joined 1/17 & has 1 comment

    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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  15. MadeinKorea Guadalajara, mexico joined 9/16 & has 1 comment

    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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  16. Yoginicole Malaysia joined 8/16 & has 1 comment

    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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  17. Hi….
    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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  18. chelseayubinsong Los Angeles, CA joined 7/16 & has 1 comment

    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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  19. Huy Tien Lam Vietnam joined 5/16 & has 1 comment

    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!

  20. msyeoh Indonesia joined 5/16 & has 1 comment

    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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  21. AnnieS Bulgaria joined 4/16 & has 1 comment

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

  23. Ludmila Tours, France joined 3/16 & has 1 comment

    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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  24. Joy Anne Ngo Toronto, Canada joined 3/16 & has 1 comment

    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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  25. eugene99 Malaysia joined 3/16 & has 5 comments

    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 & has 12,045 comments

      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!

    • nikujaga Singapore joined 2/11 & has 7 comments

      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?

    • schnitzle United States joined 8/14 & has 3 comments

      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.

  26. theconnicles Singapore joined 3/16 & has 1 comment

    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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  27. usyya18 stigler joined 3/16 & has 1 comment


    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?

  28. Fany joined 12/15 & has 20 comments

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

  29. kanjicolossus Buffalo, NY joined 3/16 & has 1 comment

    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.

  30. LoonyLizard Minneapolis, MN joined 2/12 & has 2 comments

    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.

  31. Chanela Wisconsin joined 3/16 & has 1 comment

    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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  32. ymn201 joined 5/15 & has 1 comment

    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!

  33. eatingmaangchifood United States joined 3/16 & has 1 comment

    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~!

  34. Wolfje Nederland joined 6/13 & has 1 comment

    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 :-)

  35. nlily1037 USA joined 8/13 & has 2 comments

    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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