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 계란빵. So delish.
From my latest bake in May 2020. Here I added homemade bacon, sausage and thyme.
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.
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.
This is the batter consistency. Not too liquidy.
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 your desired toppings. I added ham, Chinese parsley, a pinch of salt and black pepper.
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.
So yum. Sweet, savory and very unique!
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
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
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.