Korean egg bread is a popular Korean street food. It makes a perfect brunch or snack. Now, let’s make it at home!
The other day I shared a photo of Korean street style egg bread (Gyeran bbang ,계란빵) on my Facebook page and one of the readers asked where the recipe was. I didn’t have it. In fact, I’ve never had this famous Korean street food, egg bread, in my life! I was surprised about this fact myself. How could this be!
Anyhow, I promised that I would share a recipe some time in the future but I was quite eager to try it out myself sooner rather than later. So I went on my quest in search of a decent egg bread recipe shortly after.
What is Korean Egg Bread (Gyeran Bbang)?
Egg bread is a popular winter street food in Korea along with Sweet pancakes (Hotteok, 호떡). Based on other people’s descriptions, it has a somewhat similar taste to corn muffin with egg and has a slight sweet and salty taste at once. Below is a picture of egg bread sold in Seoul.
(Image source: http://www.foodquesttv.com)
There are a couple of variations to this egg bread. Some look like a sandwich as in the above picture: the egg is in between bread batter.
For other ones, egg is right on top of the bread, so you can clearly see the egg yolk. Also, interestingly, some people mentioned that some vendors squeeze in some tomato sauce on top of the bread too.
So I decided to make mine with all these variations incorporated, as below.
- Plain egg bread: Batter + Egg
- Cheesy bacon egg bread: Batter + Egg + Cheese + Bacon + Parsley flakes
- All in one egg bread: Batter + Egg + Cheese + Bacon + Parsley flakes + Tomato sauce + Mayonnaise (Our favourite choice but not necessarily the street style)
I was also going to try the sandwich style egg bread: Batter + Egg + Batter, however my muffin tray was too shallow for this to work, so I left this combination out. 😉
While I can’t verify how similar my egg bread is to the street style in taste, I definitely enjoyed having this special egg bread for my afternoon snack! I also think it will be good for a late Saturday/Sunday morning brunch.
It’s now your turn to cook up and have fun with this simple yet joyful (at least it makes me happy) dish. Tell me what you think of it and what is your favourite combination! I hope you enjoy my recipe!
Ingredients for Korean Egg Bread (Gyeran Bbang)
(Serves 6 to 8 depending on the size of your bakeware)
Main
- 2/3 cup self-raising flour
- 1/3 cup castor sugar
- 1/4 tsp ground salt
- 1 large egg (for batter)
- 1/3 cup milk
- 1/3 cup melted salted butter (75g/2.6 ounces of butter before melting)
- 1/4 tsp vanilla essence
- 6 small eggs (for individual bread)
- Pinch of ground salt (to sprinkle on top of the egg yolk)
- A bit of melted butter (to brush onto a muffin tray)
Optional
- 1 slice of cheddar cheese
- 1 slice of ham or bacon
- Dried parsley flakes
- Tomato sauce (Ketchup)
- Mayonnaise
* 1 Cup = 250ml
How to Make Korean Egg Bread
1.Preheat oven to 180 degree C (350 degree F) for 20 mins.
2.Brush some melted butter on the individual muffin holes of the tray.
3.Sift the flour, sugar and salt into a large bowl.
4.Mix 1 egg (for batter), milk, butter, vanilla essence in a small bowl and whisk them well.
5.Combine 3 and 4 above in the large bowl and mix them well. (I used a hand mixer.)
6.Scoop out some batter (from step 5) onto the muffin tray. Fill 1/3 of the muffin hole first then add the egg on each muffin hole. (Optionally, you can add any of the optional ingredients listed above per your liking.)
7.Put the muffin tray in the oven and bake it for 25 mins.
8.After 25 mins, take the tray out and check whether it’s all cooked. (You can test this by sticking in a skewer or toothpick through the bread. If the skewer/toothpick is clean – no batter came out – then it is all cooked.)
9.Cool the tray down for 3-4 mins.
10.Carefully take out the egg bread and enjoy!
Note
- You can use ramekins if you don’t have a muffin tray.
- If you fill more than 1/3 of the muffin hole, the batter can overflow.
- While the bread tastes best when it’s just came out of the oven, you can keep the leftover in a fridge (but preferably no more than 24 hours) and microwave it the next day. It’s not as good as freshly cooked bread , of course, but it’s still good. Keep the leftovers in a well sealed container.
Korean Egg Bread (Gyeran Bbang)
Ingredients
Main ingredients
- 2/3 cup self raising flour
- 1/3 cup castor sugar
- 1/4 tsp ground salt
- 1 large egg (for batter)
- 1/3 cup milk
- 1/3 cup melted salted butter (75 g / 2.6 ounces of butter before melting)
- 1/4 tsp vanilla essence
- 6 small eggs for individual bread
- Pinch fine sea salt to sprinkle on top of the egg yolk
- Some melted butter to brush onto a muffin tray
Optional ingredients
- 1 slice cheddar cheese
- 1 slice ham or bacon
- Some Dried parsley flakes
- Some Tomato sauce (Ketchup)
- Some Mayonnaise
Instructions
- Preheat oven to 180 degree C (350 degree F) for 20 mins.
- Brush some melted butter on the individual muffin holes of the tray.
- Sift the flour, sugar and salt into a large bowl.
- Mix 1 egg (for batter), milk, butter, vanilla essence in a small bowl and whisk them well.
- Combine 3 and 4 above in the large bowl and mix them well. (I used a hand mixer.)
- Scoop out some batter (from step 5) onto the muffin tray. Fill 1/3 of the muffin hole first then add the egg on each muffin hole. (Optionally, you can add any of the optional ingredients listed above per your liking.)
- Put the muffin tray in the oven and bake it for 25 mins.
- After 25 mins, take the tray out and check whether it's all cooked. (You can test this by sticking in a skewer or toothpick through the bread. If the skewer/toothpick is clean - no batter came out - then it is all cooked.)
- Cool the tray down for 3-4 mins.
- Carefully take out the egg bread and enjoy!
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
