Gyeran Bbang (Korean Egg Bread)

A recipe for Gyeran Bbang (계란빵, Korean Egg Bread) for #FoodieExtravaganza: Eggs! Layers of sweetened batter are topped with individual eggs and baked until set.

Food Extravaganza

#FoodieExtravaganza is where we celebrate food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. This time, we are celebrating National Egg Day on June 3rd by serving up egg dishes of all kinds.

If you are a blogger and would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you!

Gyeran Bbang (Korean Egg Bread)

While looking for inspiration for today’s event, I came across the idea for Gyeran Bbang (계란빵, Korean Egg Bread) over on Aeri’s Kitchen! My son’s current favorite foods are eggs and bread, so they were a huge it.

Gyeran Bbang (Gyeran-Ppang) is a Korean street food created by baking a bread/pancake-like batter with an entire egg. The resulting sweet and savory combination with the light bread is such a fun and delicious treat.

The batter is very simple to make with no yeast involved and just whisking everything together. It is also easily customizable with an abundance of different topping options.

I usually leave about half plain for the kids with just a sprinkling of salt. Chad and I especially love the rest topped with chopped bacon, shredded mozzarella cheese, salt, black pepper, and dried parsley.

Other options include sausage, ham, chives, green onions, chopped tomatoes, mayonnaise, and more.

I prefer the look of a single layer of batter with the egg baked on top. If desired, you can fill the muffin tins with a tablespoon or so of batter, cover with the whole egg, and finally top with more batter, sandwich-style.

A Few Tips

The batter should be thick enough to spoon into the individual tins, but not completely thin. If too thick, add a little more milk. If too thin to hold up the egg, add a little more flour.

My grocery store usually does not have small eggs (minus quail eggs which would have been way too small). Definitely try to get small to medium eggs if available. I try to pick the smaller ones from my carton of large eggs for this recipe. In a pinch, I sometimes carefully discard a little of the egg white before transferring the egg to the tin.

You can make this bread in round, rectangular, or oval shapes depending on the type of pan. I use either regular muffin tins or mini loaf pans. The mini loaf pans are larger, so I usually get about 4-6 Gyeran Bbang with them.

Make sure you grease the tins well. The egg especially tends to stick. Allow to rest in the tins for 5 minutes after removing from the oven. If needed, use a plastic knife to gently and carefully release the edges.

I cooked the egg bread at 350˚F (180˚C) to keep a more light and fluffy texture. For a more golden color, bump the temperature up to 400˚F (200˚C)- cooking time may vary.

The Gyeran Bbang is best shortly after baking.

Looking for more Korean recipes?

Try my:

• Gungjung Tteokbokki (Korean Royal Court Rice Cakes)
• Korean Strawberry Milk
• Dak Bulgogi (Korean Soy-Marinated Chicken)

Check out what everyone else made:

• Baked Eggs and Candied Bacon by Our Good Life
• Egg Drop Soup by Food Lust People Love
• Eggs in a Cloud by Culinary Adventures with Camilla
• Ginger Coconut Macaroons by Passion Kneaded
• Gyeran Bbang (Korean Egg Bread) by Tara’s Multicultural Table
• Ham, Egg and Cheese Breakfast Braid by Making Miracles
• Southwestern Breakfast Bowl by The Freshman Cook
• Tiramisu Gelato by A Day in the Life on the Farm

This recipe was originally published in June 2015 and updated April 2022.

Gyeran Bbang (Korean Egg Bread) Recipe

Adapted from Aeri’s Kitchen

Print Pin

5 from 4 votes

Gyeran Bbang (Korean Egg Bread)

A recipe for Gyeran Bbang (계란빵, Korean Egg Bread)! Layers of sweetened batter are topped with individual eggs and baked until set.

Course Bread

Cuisine Korean

Keyword bread, egg, Korea, Korean, street food

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 8 Gyeran Bbang

Ingredients

Batter:

• 1 large egg
• 1/3 cup (65 grams) granulated sugar
• 1 cup (125 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (120 milliliters) milk
• 1/3 cup (75 grams) unsalted butter melted and slightly cooled
• 1/2 teaspoon vanilla extract

Toppings:

• 8 small to medium eggs
• Chopped bacon
• Shredded cheese mozzarella
• Dried parsley
• Salt
• Freshly ground black pepper

Instructions

• Preheat oven to 350˚F (180˚C). Thoroughly grease 8 muffin tins with butter or vegetable oil.
• In a large bowl, beat the 1 egg until foamy.
• Beat in the sugar until dissolved.
• Whisk in the flour, baking powder, and salt, then the milk, melted butter, and vanilla extract to create a smooth, thick batter.
• Use a spoon to transfer the batter to the prepared muffin tins until about 1/3 full.
• Break an egg over the top of the batter in each muffin tin.
• Sprinkle each with a pinch of salt. If desired, also top with chopped bacon, shredded cheese, dried parsley, and black pepper.
• Bake in preheated oven until toothpick inserted in center comes out clean and edges are golden, 25-30 minutes. Let rest in the muffin tins 5 minutes before removing.
• Serve warm.