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 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. 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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  2. 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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  3. 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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  4. 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)

  5. 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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  6. 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!

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

    Thank You for this recipe. It is ssooooo good.

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  8. 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!


  9. 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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  10. 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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  11. 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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  12. 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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  13. 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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  14. 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!

  15. 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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