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!

Rate this recipe:

So far this recipe is rated 5/5 from 54101 votes

Be the first to rate this recipe.


  1. oliveyou US joined 12/20 & has 1 comment

    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.

    See full size image

  2. waiyin Malaysia joined 6/20 & has 3 comments

    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!

    See full size image

  3. unknown707 Australia joined 7/19 & has 1 comment

    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˘)♥

    See full size image

  4. davwin91 Orlando, FL joined 6/19 & has 3 comments

    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!

  5. anghell Philippines joined 3/19 & has 1 comment

    love it.. thanks for the recipe

    See full size image

  6. luckyjen Australia joined 1/19 & has 2 comments

    I used wholemeal spelt flour and 2 tablespoon sugar. :)

    See full size image

  7. luckyjen Australia joined 1/19 & has 2 comments

    Do you think I can use honey instead of sugar? I may try with 2 tablespoons of honey…

  8. HimariJi Singapore joined 9/18 & has 1 comment

    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?

  9. zen_c25 Singapore joined 8/18 & has 2 comments

    Maangchi, thank you for such an amazing recipe! It’s so easy to make and it’s so delicious! 감사합니다~

    See full size image

  10. sumo26 Western Australia joined 7/18 & has 1 comment

    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!

    See full size image

  11. 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

    See full size image

  12. 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!

  13. 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!

    See full size image

  14. 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.

  15. 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)

    See full size image

More comments to read! Jump to page: 1234

Leave a Reply

You must create a profile and be logged in to post a comment.