Skip to main content
Epicurious
Cookbooks

Korean Egg Bread (Gyeran Bbang)

4.2

(8)

Paper liners filled with pancakelike egg bread muffins with an egg yolk baked into the top of each plus bacon chives and...
Photo by Yuki Sugiura

I love eating this 'egg bread' on the streets of Seoul. Usually, it is just made up of a pancake-like dough with egg. I have pimped out this version with some bacon, tomato and gooey cheese. I can see why it is such a popular street food, as it is so easy to eat on the go, yet still a completely gratifying breakfast.

Recipe information

  • Yield

    Makes 9 egg breads

Ingredients

For the egg bread:

250g (9oz) plain flour
2 tsp baking powder
1/2 tsp sea salt
250ml (8fl oz) whole milk
2 tsp butter, melted
2 eggs, beaten

Toppings:

9 egg yolks
120g (3 1/4 oz) bacon, diced
90g (3oz) tomato, diced
120g (3 1/4 oz) mozzarella cheese, grated
Sea salt and freshly ground black pepper
15g (1/2 oz) chives, chopped, to serve

Preparation

  1. Step 1

    Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a nine-hole muffin tin with paper cases.

    Step 2

    For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well.

    Step 3

    In another bowl, whisk together the milk, butter and eggs.

    Step 4

    Make a well in the center of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth.

    Step 5

    Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one. Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one.

    Step 6

    Bake the bread for 20–25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.

Image may contain: Bowl, Food, Meal, Advertisement, Poster, Dish, Flyer, Paper, Brochure, and Soup Bowl
From Korean Soul Food © 2019 by Judy Joo. Reprinted with permission from White Lion Publishing. All rights reserved. Buy the full book from Amazon.
TagsBreadKoreanEast AsianAsianMainBreakfastBrunchNut FreeEasyBakingCookbooks

See Related Recipes and Cooking Tips

Read More
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Beans and Greens With Halloumi Cheese Crumbles
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
Creamed Corn Drop Biscuits
What your biscuits have been missing? A can of creamed corn.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Tofu Breakfast Burritos
Tofu and scrambled eggs share a similar texture, so if you’re not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito.
Vermicelli Chicken and Rice With Cardamom and Cinnamon
This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.
Korean Street Toast Breakfast Sandwich
Veggie-packed eggs, gooey cheese, and don't skip the sprinkle of sugar.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.