Korean
⭐ Highly Rated
25 minmedium
KoreanSnack
Recipe Story
origins & traditionsGyeran-ppang, literally meaning egg bread, is one of Korea's most iconic street snacks that emerged in the 1980s. This delightful treat combines a slightly sweet, cake-like batter with a whole egg nestled in the center, creating a perfect balance of flavors and textures. The bread is baked in special molded pans, resulting in individual portions with golden-brown exteriors and tender, custard-like interiors. Popular at street vendors and markets throughout Korea, gyeran-ppang is especially comforting during cold weather. The contrast between the sweet bread and savory egg creates an unexpectedly harmonious flavor profile that has made this snack a favorite among Koreans of all ages. Often enjoyed warm right from the vendor's oven, this portable snack represents the creativity and ingenuity of Korean street food culture.
Instructions
step by step0/10 done
Preheat oven to 350°F (175°C) and grease 6 muffin tin cups thoroughly with butter or cooking spray.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
In a separate bowl, beat 2 eggs with milk, melted butter, and vanilla extract until smooth and well incorporated.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter should be slightly lumpy.
Fill each muffin cup about two-thirds full with batter, leaving room for expansion.
Carefully crack one whole egg into the center of each muffin cup, allowing it to settle into the batter.
Sprinkle a tiny pinch of salt and black pepper over each egg for seasoning.
Bake in the preheated oven for 22-25 minutes, or until the bread is golden brown and the egg white is set but the yolk is still slightly runny.
Remove from oven and let cool in the pan for 3-4 minutes before carefully removing with a spoon or butter knife.
Serve warm immediately for the best texture and flavor experience.
Gyeran-ppang
4.3 (42)
Korean egg bread, a beloved street food featuring fluffy sweet bread batter with a whole egg baked inside, creating a delightful savory-sweet combination that is crispy on the outside and soft within.
medium
40 min
6 servings
Ingredients
0 of 8 checked
Batter
- 1 1/2 cups Flour, sifted
- 3/4 cups Milk, room temperature
- 4 tablespoons Butter, melted and cooled
- 3 tablespoons Honey
- 1 teaspoons Vanilla Extract
- 1/2 teaspoons Salt
Main
- 8 pieces Eggs, 2 for batter, 6 whole for filling
Seasoning
- 1/4 teaspoons Black Pepper, freshly ground
Chef Tips
expert advice•Chef Notes: The key to perfect gyeran-ppang is not overmixing the batter, which keeps the bread tender and fluffy.
•For a more authentic Korean street food experience, you can add a small amount of chopped parsley or chives to the batter.
•If you prefer a fully cooked egg yolk, bake for an additional 3-5 minutes.
•For extra richness, brush the tops with melted butter immediately after removing from the oven.
•These are best enjoyed fresh and warm, as the texture changes once completely cooled.
•You can experiment with the sweetness level by adjusting the sugar content to your preference.
Variations & Substitutions
make it your own•Some variations include adding small pieces of bacon, cheese, or vegetables to the batter before adding the egg.
•The traditional version uses a special gyeran-ppang mold, but a muffin tin works perfectly as a substitute.
Storage & Reheating
keeping it freshStorage
Store cooled gyeran-ppang in an airtight container in the refrigerator for up to 2 days. The bread will lose some of its crispy exterior texture but will still taste delicious. For longer storage, wrap individually in plastic wrap and freeze for up to 1 month. The egg yolk will fully set during storage and reheating.
Reheating
To reheat refrigerated gyeran-ppang, place in a preheated 300°F (150°C) oven for 8-10 minutes until warmed through. You can also microwave for 30-40 seconds, though this will result in a softer texture. For frozen gyeran-ppang, thaw in the refrigerator overnight, then reheat using the oven method for best results. Avoid reheating multiple times as this will dry out the bread.
