Korean Egg Bread: the effortless Korean recipe for making Gyeran Bbang

Feel like it’s time to change up your breakfast routine, then you should try Korean Egg Bread, also known Gyeran Bbang. It is an easy Korean street food recipe that can also double as breakfast or mid-day snack.

It’s perfect for those days when you’re looking for something new, and because you can make it in a muffin tin or muffin cups, you can also be scaled to make breakfast for a crowd.

It tastes like a corn muffin with an egg inside that's slightly sweet and slightly salty, just the right balance. Each bite is fluffy and full of flavor. With a few pantry staples, eggs, and topping ingredients, you can easily make Korean Egg Bread at home.

What Is Korean Egg Bread?

Korean Egg Bread is a popular street food. It also goes by the name Gyeran Bbang.

It’s made by layering pancake-like dough with a whole egg and baking until the egg is cooked through. Some say that it tastes like a corn muffin stuffed with egg, and even describe it to be sweet and salty at the same time.

Either way, it’s a nutritious, high-protein dish and makes a good choice for a light lunch, snack, or breakfast.

Korean Egg Bread Ingredients

Milk and lemon juice – use full-fat milk; you can also leave this out and use buttermilk instead.

Flour – use plain all-purpose flour.

Baking soda and baking powder – they act as leaveners and give the breads rise.

Sugar – it gives the bread a bit of sweetness; use granulated sugar.

Eggs – use large eggs.

Toppings – use any toppings you like, see our suggestions below.

How To Make Korean Egg Bread

Prepare the muffin tin. Grease the pan with a non-stick spray, oil, or melted butter. Make your buttermilk mixture by mixing together the milk and vinegar and set aside. Make the pancake batter by mixing the batter ingredients until smooth.

Pour half of the batter into the muffin molds. Break an egg open in each muffin mold and top with more pancake batter. Sprinkle with your topping of choice and bake.

Tips For Making Gyeran Bbang

If you want, omit the milk and vinegar and use yogurt or butter instead.

Make sure to grease the muffin holes, even if you’re using a non-stick pan.  Wait at least 10 minutes before you try to remove the bread.

To prevent overflowing, don’t overfill the muffin molds.

Korean Egg Bread Topping Ideas

You can customize Korean egg bread with your favorite topping. Some pairing ideas are:

• pizza sauce, pepperoni, and mozzarella
• bacon, cheddar, and chives
• chopped tomatoes, feta, basil
• parsley and garlic salt

How To Store Korean Egg Bread

The egg bread is best eaten fresh out of the oven, but you can keep leftovers in the fridge in an airtight container for up to 2 days.

Reheat it in the microwave or oven.

Instructions

Grease the pan with a non-stick spray or oil.

In a bowl or large glass, mix milk and vinegar and set aside.

In another bowl, beat the flour and the following 4 ingredients (before sugar) together; add ghee, 1 egg and the milk mixture.

Beat until you see lumps. Put about 2 tablespoons in each muffin section.

Break 1 egg on top of the muffin dough, then add a little more dough, about 1 tablespoon.

Sprinkle with salt and sprinkle on top with any filling. Bake in for 20-25 minutes at 400F/200C. Serve and enjoy!

Notes

Don’t have a muffin tray? Use ramekins instead!