Korean Egg Bread – Gyeran Bbang

5/5 (1)
Difficulty:
Easy
Prep Time:
10 mins
Cook Time:
25 mins
Yields:
6 servings
Calories:
264
Korean Egg Bread Korean Egg Bread Korean Egg Bread

Ingredients

  • 2/3 cup flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup butter
  • 1 egg
  • 1/3 cup milk
  • 1/2 teaspoon vanilla
  • 6 eggs
  • salt, pepper, and parsley, for garnish

Cookware

Quick Directions

  1. Preheat oven to 350 degrees. Sift the flour, sugar, salt and baking powder together.
  2. Melt the butter in a small bowl. Brush the muffin tray with butter.
  3. Whisk the rest of the melted butter with the egg, milk and vanilla.
  4. Add the liquid mixture to the flour mixture and mix with a beater blended.
  5. Spoon the batter into the bottom of the muffin pan. Add an egg on top and sprinkle with salt, pepper, and parsley.
  6. Bake at 350 degrees for 25 minutes.

The Story

Sweet and savory, this Korean street food is a great snack to keep you warm on cold days! With a taste similar to cornbread but without the corn, it’s easy to customize and make it your own!

I’ve been looking for some good egg recipes lately, and when I came across this dish, I knew I had to try it. Eggs and bread, served like a muffin? What’s not to love! This bread, called gyeran bbang, is a popular food in the winter, though it’s so good, I’d eat it all year round!

Now, I don’t know a lot about Korean food, but not for lack of desire! It’s always so hard to get into a new cuisine, different ingredients, different techniques, it starts to get overwhelming. But, I thought this dish seemed easy enough for anyone to make, so I hope you’ll enjoy them too!

This recipe is easy to customize with your favorite toppings. They’re great just as is, but if you want to add a little cheese, bacon, sausage, tomatoes, mayonnaise, etc, go for it! Best served just out of the oven, they’re still quite delicious a day or so later. And, if you want to make a bunch and freeze for later, they work quite well! It’s a great way to bake a bunch and enjoy throughout the week!

 

Recipe – Korean Egg Bread:

– Preheat oven to 350 degrees. Sift the flour, sugar, salt and baking powder together in a medium sized bowl.

Korean Egg Bread

– Melt the butter in a small bowl. Using a pastry brush, coat the individual holes of muffin tray with butter.

Korean Egg Bread

– Whisk the rest of the melted butter with the egg, milk and vanilla.

Korean Egg Bread

– Add the liquid mixture to the flour mixture and mix with a beater until blended.

Korean Egg Bread

– Spoon the batter into the bottom of the muffin pan. Add an egg on top of the batter, and sprinkle with salt, pepper, and parsley.

Korean Egg Bread

– Bake at 350 degrees for 25 minutes, or until the egg yolk is fully cooked.

Korean Egg Bread

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  • Holly Ashcom

    This looks delicious, but I have problems with solid egg yolks (they cause painful hiccups). Do you think I could scramble the eggs instead? I think this would be a perfect to-go breakfast.

    • http://www.otakufood.com/ Dani

      You can definitely scramble up the eggs before cooking, or even just leave the yolks out and just add egg whites. It’s easy to customize, just make sure that however you alter it, you’ve adjusted the time to be fully cooked! If you only add egg white, it might not need to cook as long, so just something to keep in mind.

      • Holly Ashcom

        Thank you so much! I can’t wait to try it.