Korean Street Egg Bread (Gyeran-ppang)
There is a Korean street snack that used to be extremely popular when I was growing up. It’s called egg bread (gyeran-ppang).
It’s one of those foods that looks simple, but once you try it, you realize why everyone loves it. The batter is like a pancake, and a whole egg is baked right on top. The result is fluffy, savory, and incredibly satisfying.
What I love about this recipe is how ridiculously easy it is. It takes just a few minutes to prepare, which makes it perfect for kids’ snacks, quick breakfasts, or lazy weekend mornings.
If you like pancakes and eggs, this is something you absolutely have to try.
Cooking Gallery
Cooking Tips
- Butter your mini cocottes.
If you brush butter inside the cocotte first, cleanup becomes much easier later. - Separate dry and wet ingredients.
Mixing dry and wet ingredients separately helps the baking powder distribute evenly in the batter. - Don’t overmix the batter.
When combining wet and dry ingredients, mix just until large lumps disappear. Overmixing can make the bread tough instead of fluffy. - Pancake mix works great too.
If you want to make things even easier, you can skip the batter recipe and simply use your favorite store bought pancake mix.
Korean Street Egg Bread (Gyeran-ppang)
Follow this easy recipe to make Korean street style egg bread right at home.
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2
Familiarity: High – Everyone will love it
Ingredients
- Pancake Batter
- 65g all purpose flour
- 25g sugar
- 60g whole milk
- 1 large egg (about 50g - 55g)
- 20g butter
- 2g baking powder
- 1g salt
- For the egg bread
- 2 eggs (one for each mini cocotte)
- butter (for greasing the mini cocotte)
- 4 pinches salt
- Optional toppings
- sausage, ham or bacon bits
- shredded cheese
- corn
Instructions
- Melt the butter in the microwave. In a bowl, mix 1 large egg and milk together.
- In another bowl, combine all the dry ingredients for the pancake batter.
- Add the wet mixture to the dry ingredients and mix just until large lumps disappear.
- Grease the mini cocottes with butter and fill them about 1/3 full with batter.
- Crack one egg into each cocotte.
- Sprinkle two pinches of salt over the egg and gently poke the yolk once.
- Add any toppings you like.
- Bake in a toaster oven at 400F. 13 minutes for a soft, slightly runny yolk. 15 minutes for a fully cooked egg.
