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Make a batch of delicious Korean Egg Bread with this easy recipe, which requires basic ingredients in your pantry. This egg bread makes for a delicious breakfast or afternoon snack. ENJOY!
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Table of Contents hide
1 What is Korean Egg Bread?
2 What do Gyeran-Ppang taste like?
3 What You Need to Make Gyeran-Ppang
4 How to Make Korean Egg Bread
5 Looking for more easy baking recipes?
6 Easy Korean Egg Bread
6.1 Ingredients 1x2x3x
6.2 Instructions
6.3 Nutrition
What is Korean Egg Bread?
Korean Egg Bread is traditionally called Gyeran-ppang. It’s a popular street snack in Korea and is now a favorite all over the world too!
Fun fact: You can buy one of these delicious Korean egg bread for just $1 in Korea – what a deal!
What do Gyeran-Ppang taste like?
The bread part of Korean Egg Bread tastes both sweet and savory. The bread is fluffy, moist, and slightly sweet. Texture-wise, very similar to that of a steamed bun (like this banh bao).
The original version of Gyeran-Ppang uses only egg as a topping, but you can also add toppings like ham, cheese, and more!
What You Need to Make Gyeran-Ppang
- 2/3 cup all-purpose flour
- 1/3 teaspoon salt
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/3 cup oil or melted butter
- 1/3 cup sugar (caster sugar is best, but granulated works)
- 1 large egg, whisked
- 1/3 cup milk (regular or plant-based)
- 1/2 tsp vanilla extract
- 6 small eggs
- salt and pepper, for topping
How to Make Korean Egg Bread
- Preheat the oven to 350 F. Lightly grease or spray a 6 cup large muffin pan with melted butter or oil. You could also use silicone baking cups instead. Set aside.
- In a large bowl, mix together the flour, sugar, salt, baking powder, and baking soda. Whisk until well-combined. Add in the melted butter, eggs, vanilla extract and milk and combine with a whisk or electric mixer.
- Pour the batter evenly into each of the muffin pan cavity. Crack a small egg on top of each batter, then sprinkle with salt and pepper.
- Bake for 24-27 minutes, or until the bread batter has set and the egg bread turns golden brown.
- Allow the Korean egg bread to rest in the pan for at least 10 minutes, then transfer to a wire rack to finish cooling (or eat immediately). ENJOY!
Looking for more easy baking recipes?
- Maggiano’s Lemon Cookies Recipe (Vera’s Lemon Cookies Copycat)
- Dunkin Donuts Blueberry Muffin Copycat Recipe
- Señorita Bread Recipe (Filipino Spanish Bread)
- Easy Lemon Blondies Recipe (Lemon Brownie Bars)
- Super Easy Quaker Cornbread
- Dark Chocolate Coconut Granola (GF, DF, V)
- Almond Flour Carrot Muffins (GF, Paleo Options)
- Maple Pumpkin Oat Bars (GF, DF, V)
- Ridiculously Easy Maple Cinnamon Rolls
- Matcha Granola Clumps (GF, DF)
- Copycat Starbucks Blueberry Scone Recipe
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Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.
Easy Korean Egg Bread
DWELL by Michelle
Make a batch of delicious Korean Egg Bread with this easy recipe, which requires basic ingredients in your pantry. This egg bread makes for a delicious breakfast or afternoon snack. ENJOY!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast, Snack
Cuisine Asian
Servings 6 servings
Calories 218 kcal
Ingredients
- ⅔ cup all-purpose flour
- ⅓ tsp salt
- 1 tsp baking powder
- ⅛ tsp baking soda
- ⅓ cup oil or melted butter
- ⅓ cup sugar (caster sugar is best, but granulated works)
- 1 large egg , whisked
- ⅓ cup milk (regular or plant-based)
- ½ tsp vanilla extract
- 6 small eggs
- salt and pepper , for topping
Instructions
Preheat the oven to 350 F. Lightly grease or spraya 6 cup large muffin pan with melted butter or oil. You could also use silicone baking cups instead. Set aside.
In a large bowl, mix together the flour, sugar, salt, baking powder, and baking soda. Whisk until well-combined. Add in the melted butter, eggs, vanilla extract and milk and combine with a whisk or electric mixer.
Pour the batter evenly into each of the muffin pan cavity. Crack a small egg on top of each batter, then sprinkle with salt and pepper.
Bake for 24-27 minutes, or until the bread batter has set and the egg bread turns golden brown.
Allow the Korean egg bread to rest in the pan for at least 10 minutes, then transfer to a wire rack to finish cooling (or eat immediately). ENJOY!
Nutrition
Calories: 218kcal
Keyword afternoon snack, bread, bread recipes, breakfast ideas, easy breakfast recipes, easy snack recipes, easy snacks, snack, vegetarian, vegeterian recipes
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