Korean

Gyeranppang – Korean Egg Bread


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
Gyeranppang 계란빵. So delish.

Gyeranppang Pan
My precious gyeranppang pans. 🙂 I only bought 5 pan. Fyi, this recipe can make 6 gyeranppang. If you don’t have this pan, don’t worry. You can use muffin or cupcake pan as well.

Let’s bake!

Place Eggs & Sugar In A Bowl. Mix Well
Place 2 eggs and sugar in a mixing bowl. Mix until sugar dissolved.

Place Other Ingredients
Add all purpose flour, baking powder, vanilla essence, melted salted butter 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.

Add Eggs
Crack an egg into each pan.

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

Bake
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
So yum. Sweet, savory and very unique!

Gyeranppang

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
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 coriander or spring onions)
pinches of salt
pinches of black pepper

Method:
1. Place 2 eggs and sugar in a mixing bowl. Beat until sugar is dissolve.

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 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, 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.

Enjoy!

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32 Comments

  • 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?
    thnx

    • 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

    OMG!!! THANK YOU SO MUCH!
    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.

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