Learn how to make Korean egg bread (gyeran-ppang), the popular Korean street food, with pancake mix and fine cornmeal. This easy recipe guarantees authentic results. Perfect for an afternoon snack or easy breakfast treat!

Korean egg bread sliced in half showing whole egg inside.

If you love Korean street food, you’ve probably heard of Korean egg bread. I visited the famous Namdaemun market to try one of the most popular egg breads in Korea. And yes, it was delicious!

The bread from gyeran-ppang vendor was soft and moist, with a texture slightly reminiscent of cornbread, but not crumbly. Inspired, I began working on my version of this Korean egg bread recipe to capture that taste and texture.

After a few tries, I think I nailed the recipe, exactly to my liking. And here’s a surprise: this recipe is incredibly easy and simple to make, using just pancake mix!

Besides, you don’t need a special egg bread mold. Baking cups or a muffin tin works perfectly.

I encourage you to try this easy recipe at home. It’s a great snack and a delightful breakfast surprise with an egg hidden inside, sure to amaze your family in the morning.

Korean egg bread (gyeran-ppang) baked in  baking cups.

What is Korean egg bread?

Korean egg bread, known as “gyeran-ppang 계란빵” in Korean, is a very popular street food in Korea’s bustling street markets. It’s made with a soft, sweet batter, often similar to pancake mix, with a whole baked egg nestled inside.

This snack is a key part of Korean street food culture, known for its warm, fluffy texture and delicious taste. The bread’s slight sweetness perfectly complements the savory egg.

Plus, there are many different varieties of this egg bread, topped with various savory ingredients to add extra flavor. From cheese to ham and even sweet corn, these toppings make each bite even more exciting.

It’s a simple, yet unique treat that captures the essence of Korea’s vibrant street food scene. Check out my Korean breakfast food and Korean street food recipes for more delicious Korean food ideas.

Gyeran ppang with cooked egg inside the muffin.

Why This Recipe Is a Winner

This gyeran-ppang recipe is the closest you’ll get to the authentic taste of Korean egg bread. It creates soft, moist muffins with tender crumbs, perfectly blending sweetness and savory flavors in every bite.

Using packaged pancake mix makes the preparation quick and easy. Adding a little bit of fine cornmeal enhances the taste and texture, bringing it even closer to the real gyeran-ppang experience.

Tips for Best Results

  1. Use baking cups to ensure enough height to accommodate the egg’s volume. If you must use a muffin tray, opt for small eggs due to the smaller cavity size. You’ll need more than 12 eggs to evenly distribute the pancake batter.
    • This recipe fills 8 baking cups, over 12 muffin cups, or 5-6 mini loaf pans.
    • Adjust the number of eggs based on the bakeware you use. Fill the bakeware only 1/2 with the batter.
    • For a muffin pan, fill each cavity 1/3 of the way.
  2. Don’t skip the vanilla extract. It enhances the aroma and adds a distinctive flavor.
  3. Pierce the egg yolk with a toothpick to let steam escape, preventing the yolk from exploding due to steam buildup during baking.
  4. Get creative with toppings. I topped mine with shredded cheddar cheese, but mozzarella cheese, a mix of ham and cheese, bacon, or crumbled sausage work great too.
    • A spoonful of Korean corn cheese is a hit in Korea.
    • For something different, try drizzling with pesto sauce and adding sliced cherry tomatoes. Feel free to experiment with your favorite toppings. The possibilities are endless with these Korean-style egg bread muffins.

Recipe Ingredients

Ingredients for making Korean egg bread (gyeran-ppang).
  • Pancake Mix: Any brand of your choice will do.
  • Cornmeal: Use fine cornmeal to achieve soft and tender crumbs.
  • Sugar: This adds sweetness to the bread. Adjust the sugar amount to suit your taste preference.
  • Milk and butter: Wet ingredients to combine with dry ingredients. Use melted butter.
  • Egg: Serves to bind the pancake batter together. Include additional eggs to place inside each bread portion.
  • Vanilla Extract: Enhances the bread’s fragrance and sweetness.
  • Toppings: I used cheddar cheese and dried parsley flakes, but feel free to experiment with your favorite toppings like ham, bacon, veggies, or different types of meltable cheese.

How to Make Korean Egg Bread

Start by preheating your oven to 375˚F.

  • In a large mixing bowl, combine the pancake mix, cornmeal and sugar.
  • Then, stir in milk, melted butter, an egg, and vanilla extract until everything is well mixed. The batter should be a bit runny, easy to pour.
  • Fill each baking cup or mini loaf pan halfway with the batter. If using a muffin pan, fill each cavity one-third full.
  • Place one egg in each cup or muffin cavity, making sure it doesn’t overflow.
  • Next, gently pierce each egg yolk with a toothpick to prevent it from exploding during baking.
  • Sprinkle cheese and dried parsley flakes, or any topping of your choice, over the eggs.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the bread comes out clean. Let them cool a bit before enjoying them warm.
Korean egg bread muffins showing the whole egg bread inside.

Although these breads are best enjoyed fresh from the oven, you can store leftovers in the fridge for up to 24 hours. They can be reheated in the microwave the next day.

While not as perfect as when freshly baked, they’re still delicious. Keep any leftovers in an airtight container.

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Korean egg bread sliced in half showing whole egg inside.

Easy Korean Egg Bread with Pancake Mix (Gyeran-Ppang)

Make Korean egg bread (gyeran-ppang), a favorite street food, with pancake mix and cornmeal. An easy recipe for delicious breakfast or snack!
1 from 1 rating

Recipe Video

Ingredients

  • 1 1/2 cups pancake mix
  • 1/2 cup fine cornmeal
  • 2-3 tbsp sugar
  • 1 cup whole milk
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 9 medium eggs, divided (Adjust the amount of egg depending on the bakeware you use)
  • pinches salt
  • 1/2 cup shredded cheddar cheese, or other meltable cheese
  • 2 tsp dried parsley flakes

Equipment

  • 8 baking cups (3.5 oz capacity) or use a muffin pan or mini loaf pan (See note below)

Instructions 

  • Preheat your oven to 375˚F.
  • In a large mixing bowl, combine the pancake mix, cornmeal and sugar. Then, stir in milk, melted butter, an egg, and vanilla extract until everything is well mixed. The batter should be a bit runny, easy to pour.
  • Fill each baking cup or mini loaf pan halfway with the batter. If using a muffin pan, fill each cavity one-third full. Place one egg in each cup or muffin cavity, making sure it doesn't overflow. Sprinkle a tiny pinch of salt on top of each egg.
  • Gently pierce each egg yolk with a toothpick to prevent it from exploding during baking. Sprinkle cheese and dried parsley flakes, or any topping of your choice, over the eggs.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the bread comes out clean. Let them cool a bit before enjoying them warm.

Notes

If you use a muffin tray, choose small to medium eggs due to the smaller cavity size. You’ll need more than 12 eggs to evenly distribute the pancake batter. This recipe fills 8 baking cups, over 12 muffin cups, or 5-6 mini loaf pans. Adjust the number of eggs based on the bakeware you use. 
Calories: 253kcal, Carbohydrates: 21g, Protein: 12g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 220mg, Sodium: 252mg, Potassium: 202mg, Fiber: 1g, Sugar: 6g, Vitamin A: 536IU, Vitamin C: 0.2mg, Calcium: 169mg, Iron: 2mg
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