Gyeranppang – Korean Egg Bread

Updated 17th December 2022.

I first found the existence of gyeranppang from a Korean food blog. Since then, I’ve been looking out for it. What’s gyeranppang 계란빵 ? Gyeran 계란 means egg and ppang 빵 means bread. Yes, it simply means egg bread and that’s what it is. It’s a famous snack that you can find quite easily in Korea. I had gyeranppang when I was in Seoul. It was not bad. Let me tell you this, this recipe I’m sharing is even better than the one I had in Seoul. The authentic gyeranppang 계란빵 in Korea come in the shape of oblong. I wanted to make the authentic gyeranppang hence when I chanced upon gyeranppang mould/pan at Bangsan Market in Seoul, I knew I gotta buy it. Bought it I did and the rest is history. 🙂

Gyeranppang – Korean Egg Bread
Gyeranppang 계란빵. So delish.

Gyeranppang – Korean Egg Bread
From my latest bake in May 2020. Here I added homemade bacon, sausage and thyme.

Gyeranppang Pan
My precious gyeranppang pans. 🙂 Pan size: 10.5cm (length) x 7cm (width) x 3cm (height). I only bought 5 pans. Fyi, this recipe can make 6 gyeranppang. If you don’t have this pan, don’t worry. You can use ramekins, muffin or cupcake pans as well.

Let’s bake!

First, place 2 eggs and sugar in a mixing bowl. Mix until sugar is dissolved. Then, add all purpose flour, baking powder, vanilla essence, melted salted butter (I’ve tried using lard instead and it works well) and milk into the mixing bowl. Mix it well.

Batter Consistency
This is the batter consistency. Not too liquidy.

Pour Batter Into Pan
Coat the gyeranppang pan with melted butter so that it won’t stick to the pan. Then pour batter evenly into the 6 pans. It should be about 1/4 full. Crack an egg into each pan.

Add Fillings
Add your desired toppings. I added ham, Chinese parsley, a pinch of salt and black pepper.

Gyeranppang Baked In Gyeranppang Pans & Ramekin
Since I only have 5 pieces of gyeranppang pans, I use ramekin to fill another one.

Bake at 200oC for 15 minutes. Then switch off the oven and let the bread finish cooking in the oven for 5 more minutes. Serve warm.

Gyeranppang – Korean Egg Bread
So yum. Sweet, savory and very unique!

Gyeranppang – Korean Egg Bread
Try eating the gyeranppang with kimchi, it’s so heavenly.

If you love this Korean egg bread, try these Korean recipes as well.

Gyeranppang 계란빵 – Korean Egg Bread
Adapted from Aeri’s Kitchen
Makes 6

3/4 cup all purpose flour
2 large eggs (for batter)
1/2 cup melted salted butter or lard
1/3 cup sugar
1/4 cup milk
3/4 teaspoon baking powder
1/4 teaspoon vanilla essence
some melted butter for coating the pan

For fillings:
6 eggs
some ham or bacon
some Chinese parsley (can be substituted with thyme, coriander or spring onions)
pinch of salt
pinch of black pepper

1. Place 2 eggs and sugar in a mixing bowl. Beat until sugar is dissolved.

2. Add all purpose flour, baking powder, vanilla essence, melted salted butter and milk into the bowl. Mix well. Make sure there is no lump.

3. Coat the gyeranppang pan with melted butter. If you don’t have gyeranppang pan, you can use ramekin, muffin or cupcake pan.

4. Pour batter into the 6 pans evenly. It should be about 1/4 full.

5. Crack an egg into each pan and top with ham or bacon, parsley or thyme, a pinch of salt and black pepper.

6. Bake the gyeranppang at 200oC for 15 minutes.

7. Switch off the oven and leave the gyeranppang in the oven for 5 minutes more to finish cooking. Serve warm.


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  • Reply Bibs @ Tasteometer July 26, 2014 at 11:10 pm

    Would like to try this.

    • Reply Che-Cheh July 26, 2014 at 11:12 pm

      Hi Bibs, please do. It’s tasty. 😉

  • Reply Constance Ant July 26, 2014 at 11:50 pm

    ohhh looks yummy!

    • Reply Che-Cheh July 27, 2014 at 4:06 am

      Hi Constance, please give it a try and you’ll know how yummy it is. :p

  • Reply Medeja July 27, 2014 at 7:16 pm

    I need to try these! They look like a great thing for breakfast!

    • Reply Che-Cheh July 27, 2014 at 9:44 pm

      Hi Medeja, let me know if you like it. 🙂

  • Reply Faith August 12, 2014 at 10:24 pm

    I’ve made it and it was fantastic !
    Think u 🙂

    • Reply Che-Cheh August 13, 2014 at 8:26 am

      Hi Faith, glad it suits your taste. 🙂

  • Reply Mariah August 16, 2014 at 2:55 am

    Hi, these look so good, I’m going to make some tomorrow! I want to get some pans for them too, what size are the pans that you use?

    • Reply Che-Cheh August 16, 2014 at 10:14 am

      Hi Mariah, the oblong pan size is 9.5cm x 6cm. Let me know if you like it.

  • Reply Denise January 2, 2015 at 12:19 am

    Hi! Is your batter’s texture somewhat like that of a pancake mix?

    • Reply Che-Cheh January 2, 2015 at 5:23 pm

      Hi Denise, yes the batter’s texture is like a pancake mix batter or just any other batter.

  • Reply jam April 3, 2015 at 2:12 pm

    hello. i’m interested to try but i don’t have any baking oven. can i use the turbo broiler?

    • Reply Che-Cheh April 3, 2015 at 3:50 pm

      Hi Jam, I’m not sure as I’ve never heard of turbo broiler before. You can try and let us know. 🙂

  • Reply Diana April 4, 2015 at 9:04 pm

    Hi can you tell me where to buy these pans? These look so good!

  • Reply Elizabeth April 13, 2015 at 2:46 pm

    Hi, if you use a regular muffin pan instead should the recipe make more than 6? Thanks!

    • Reply Che-Cheh April 13, 2015 at 7:04 pm

      Hi Elizabeth, I think for regular muffin pan, the recipe will make 6 too. It depends on how much batter you pour into each hole.

  • Reply Winda July 2, 2015 at 1:31 pm

    Looks delicious. I’ve been to Korea on May but I don’t find this bread or did I miss it? TT__TT
    Gonna try to make this on weekend yum…. Thanks for sharing

    • Reply Che-Cheh July 8, 2015 at 10:13 am

      Hi Winda, I saw gyeranppang at Myeondong.

  • Reply GG August 28, 2015 at 6:05 am

    This recipe looks super cool and fancy to be made from such simple ingredients. I can’t wait to try it! Thanks for sharing!

    • Reply Che-Cheh August 28, 2015 at 4:02 pm

      Hi GG, hope you like it. 🙂

  • Reply Bren Ca. October 23, 2015 at 2:27 am

    i just made it for breakfeast, it’s amaizing!
    grettings from Tijuana, Mexico.

    • Reply Che-Cheh October 23, 2015 at 6:43 pm

      Hi Bren, glad you liked it. 🙂

  • Reply Melissa February 29, 2016 at 2:34 pm

    Can I make the batter the night before so I can just pour and bake in the morning?

    • Reply Che-Cheh February 29, 2016 at 4:10 pm

      Hi Melissa, I’ve never tried it before. I think you can add all the ingredients the night before except for the baking powder. On the day you want to bake, add the baking powder and mix well. Do let us know if it works.

  • Reply Sarah March 9, 2016 at 5:57 am

    Tastes great. Nice and light. I made it as a snack and using a muffin/ cupcake pan. I made 10 in total and made some changes to the recipe to make it healthier.

    Loved the receipe. Thank you.

    • Reply Che-Cheh March 9, 2016 at 6:38 am

      Hi Sarah, glad you liked it. Welcome. 🙂

  • Reply Jenny May 7, 2016 at 9:07 am

    hello ! would like to check, if I would like to heat it up after it has cooled will the egg still be runny ? and how should I heat it up ?

    • Reply Che-Cheh May 7, 2016 at 6:41 pm

      Hi Jenny, It depends on how runny your yolk is in the first place. Perhaps you can try warming the gyeranppang on a pan for a couple of minutes in very low heat. This way only the bottom is being heated while the top is warm.

  • Reply Jess Ensminger March 11, 2017 at 10:01 am

    Not sure if you’ll see this comment (this post is quite old!). I made this tonight and my eggs sunk to the bottom. Any suggestions for that? I was thinking of par baking them next time and then putting the eggs on, but thought I’d come to the source first. 🙂

    • Reply Che-Cheh March 11, 2017 at 11:11 am

      Hi Jess, I’m not sure about this. Did you pour the batter 1/4 of the mould height? Maybe you can use less batter? That’s all I can think of.

  • Reply Mel May 15, 2019 at 8:37 am

    Should the bacon be precooked thanks

    • Reply Che-Cheh May 15, 2019 at 11:02 am

      Hi Mel, you don’t need to precook the bacon.

  • Reply Ana Moses May 23, 2019 at 8:56 pm

    Amazing recipe thank you! I didn’t have the pans (looking for them online but didn’t want to wait) but I found that some mini loaf pans work even better than the muffin pans because the volume is similar.

    • Reply Che-Cheh May 24, 2019 at 6:28 pm

      Hi Ana, you’re welcome. Lovely idea using the mini loaf pans. I saw your Insta. 👍

  • Reply Addi December 6, 2019 at 11:17 pm

    Hi! Your work looks nice! I just have to ask where you bough the pans? Thanks for your reply!

    • Reply Che-Cheh December 8, 2019 at 8:00 pm

      Hi Addi, I got it at South Korea. It’s mentioned in the post.

  • Reply Ana May 27, 2020 at 1:55 am

    Omg this looks so delicious! I’m definitely going to be making this during this crazy pandemic. Stay safe! 😊

    • Reply Che-Cheh May 27, 2020 at 7:27 am

      Hi Ana, let me know how it goes. Enjoy the gyeranppang!

  • Reply Erica June 9, 2020 at 1:23 pm

    This looks amazing! May i ask what volume of cup do you use? thank you.

    • Reply Che-Cheh June 10, 2020 at 10:03 am

      Hi Erica, US cup. Hope you like the gyeranppang!

  • Reply Toshiko September 28, 2021 at 11:36 pm

    These baked up beautifully and kids loved them. I broke the yolks and swirled each egg a little and topped with half slice of cheese and a breakfast sausage link. I used a USA Pan mini loaf pan and it worked perfectly to make 6. Very nice recipe! A bit too sweet for my tastes and I believe less butter would work, but I will make this again for the kids.

    • Reply Che-Cheh September 29, 2021 at 10:37 am

      Hi Toshiko, so glad to know that your kids loved it. Thanks for sharing the pan that you used. It looks perfect for the gyeranppang. Feel free to adjust the ratio. I usually use less sugar.

  • Reply Crystal Lam December 14, 2022 at 9:38 pm

    what are the dimensions of the pans?

    • Reply Che-Cheh December 17, 2022 at 9:59 am

      Hi Crystal, the gyeranppang pan dimensions (approximate) are 10.5cm (length) x 7cm (width) x 3cm (height).

  • Reply Jan January 4, 2023 at 3:43 am

    How do you pronounce gyeranppang. I watch all Korean shows so may have seen them. Koreans enjoy eating.

    • Reply Che-Cheh January 6, 2023 at 10:47 am

      Hi Jan, enter 계란빵 in Google Translate. Then press the speaker icon. You’ll hear a native korean pronouncing 계란빵.

      Gyeranppang is a famous Korean street food.

  • Reply Larry July 11, 2023 at 9:25 am

    Where can you get the pans from please? I have looked everywhere.

    Would really love to try this.

    Thanks =)

    • Reply Che-Cheh July 23, 2023 at 12:55 pm

      Hi Larry, I bought it in South Korea. If you read this post, you’ll know I mentioned it at the very first paragraph. You can try finding this mould in your local Korea town but I doubt you will find it. If you can’t find it anywhere, you can use a muffin pan.

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