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–+ servings

Korean Egg Bread (Gyeran Bbang) – 2 Variations!

5 from 1 vote
A popular street food that’s sweet/savoury, fluffy, tastes cake-like, and enjoyed hot!
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Prep Time:20 minutes
Cook Time:15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Korean
Servings: 3 Gyeran Bbang
Author: Dearnomdiary

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!