Korean egg bread is a popular street food that’s perfect for breakfast or as a snack. It’s sweet/savoury (depending on the variation you’re going for), fluffy, tastes cake-like, and enjoyed hot!
I remember the first time I discovered gyeran bbang was from a friend’s Facebook post many years ago. I had no idea what it tasted like, I only remember it looked so good, and I was determined to try it one day. Fast forward a few years later – I was in Korea, and happened to see a street vendor selling these. I gave no thought into it and immediately purchased one. It was amazing as I expected. Soft and fluffy, and tasted more like cake than bread.
I wanted to create two variations, using the same batter. You can use all purpose flour, but I would highly recommend using cake flour instead, because it produces more of an extra light and fluffy texture, with tender crumbs. The first variation is of course the original – an egg cracked onto the top of the batter. I would recommend baking it for 13 minutes, or if you prefer a fully cooked egg, bake it for 15 minutes.
The second variation is more of a savoury version – sausage and cheese. Both of these variations use the same batter, and still has sweet flavours and the same texture that tastes similar to a corn muffin. You can also play with it and try adding some bacon to it as well!
For the bakeware, I used mini loaf pans that are 4 x 2½ inch. Be sure to grease the bottom and the sides of the pans with some melted unsalted butter – it makes the egg bread so much easier to pop out!
Which variation would you prefer the most?
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Korean Egg Bread (Gyeran Bbang) – 2 Variations!
Ingredients
Batter
- ½ cup cake flour
- 1 tsp baking powder
- ⅛ tsp salt
- 3 tbsp sugar
- 1 tbsp melted unsalted butter , plus more for greasing
- 1 large egg (room temperature)
- ⅓ cup whole milk (room temperature)
- 1 tsp vanilla extract
Topping
- 3 large eggs
- ½ piece of American cheese
- ½ sausage
- 2 tbsp shredded mozzarella
Instructions
- Preheat the oven to 400°F.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar and melted butter. Then whisk in the egg, milk, and vanilla extract. Sift in the flour mixture and whisk until no lumps are remaining.
- Prepare 3 mini loaf pans (mines are 4 x 2½ inch). Lightly grease the bottom and sides with melted unsalted butter. Fill each pan with the batter about halfway full by dividing into 3 equal portions.
- Egg variation: Crack an egg on top of the batter.Sausage & Cheese variation: Crack an egg on top of the batter and use a chopstick to break apart the yolk. Place the piece of American cheese on top of the batter, followed by the sausage. Top off with shredded mozzarella on both ends.
- Bake in the middle rack of the oven for 13 minutes, or 15 minutes for a fully cooked egg. Remove and cool for a few minutes. Enjoy them hot!
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