Easy Gyeran-Ppang (Korean Egg Bread)

Korean egg bread sliced in half showing whole egg inside.

Easy Gyeran-Ppang (Korean Egg Bread)

Make soft, sweet Korean egg bread at home in 35 minutes! This cozy street-style breakfast or snack uses simple ingredients and baking cups — no special mold needed.

Course Breakfast, Snack

Cuisine Korean, Korean Fusion

Keyword baked egg bread, gyeran ppang, Korean bakery snack, Korean breakfast, Korean egg bread, Korean egg muffin, korean snack, korean street food, pancake mix recipe

Prep Time 10

Bake time 25

Total Time 35

Servings

Calories 253

Author Hyegyoung K. Ford

Equipment

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

Ingredients

1 1/2 cups (190 g) pancake mix
1/2 cup (70 g) fine cornmeal
2-3 tbsp (25–35 g) sugar
1 cup (240 ml) whole milk
2 tbsp (30 g) unsalted butter melted
1 tsp (5 ml) vanilla extract
9 medium eggs divided (adjust the amount depending on bakeware size)
pinches of salt
1/2 cup (60 g) shredded cheddar cheese or other meltable cheese
2 tsp (2 g) dried parsley flakes

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.

Video

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.

Nutrition