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Gyeran Bbang (Korean Egg Bread) on a rectangular white plate with flowers in the background.
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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
Cook Time 25 minutes
0 minutes
Total Time 35 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.