The Best Korean Egg Bread Recipe

What is Korean egg bread – Gyeran-‘Ppang (게랑빵)?

It’s a popular street food in Seoul. Thus it’s cheap and oh-so yummy!

Korean egg bread is a small loaf of bread (duh), that has a whole egg cooked inside. It’s typically sweet and spongy. Although it’s not cloyingly sweet. So you can eat a ton of these and not get sugared out. 😉

Egg bread is for sharing

My sister is a huge fan of any baked goods. So she’s been begging me to make Korean egg bread for her for forever and day. Never mind that she is far and away a better baker than I will ever be. Why doesn’t she make her own bread then? Partially out of laziness, and partially out of the fact that she thinks things taste better when someone else makes them. (I think she just says that to get me to make stuff for her🙄)

My search for the perfect Korean egg bread recipe

I tried several recipes but they just didn’t seem quite right. Even the coloring of the bread seemed wrong. It kept coming out more pale yellow than golden yellow. Then I found the best recipe for making the most delicious Korean egg bread!

I could tell as it was baking in the oven that this was the one. This was the one that would make up for all the other failed attempts.

I wish I could take the credit for this recipe! This recipe is by Maangchi. (I have yet to get her cookbook. But I so want to after using this gem of a recipe!)

I heard about Maangchi, the Youtube Korean cooking wonder, some time ago. However, I never tried her recipes before because I found them, quite honestly, too difficult for me.

She clearly knows her stuff and makes it look so simple when it really isn’t for someone like me.

I’ve said it before and I’ll say it again. I prefer fast and easy recipes that don’t require me to do a ton of steps or buy a bunch of stuff.

But I just had to try out Maangchi’s Korean egg bread recipe after all the other recipes fell flat (sometimes literally). Plus, this recipe doesn’t require many ingredients at all and is incredibly fast to whip up in the oven!

I changed some parts of her recipe to suit my needs but everything still worked out beautifully. For instance, she used mini loaf pans. I didn’t have those so I used my cupcake pan (it has 12 cups). If you’re a purist and want to get as close to the street vendor Korean egg bread, you can use these oblong baking pans.

I also used closer to 4 tablespoons of sugar because I knew I’d like it sweeter. And I used almond milk instead of regular milk because that’s just what I’ve always got on hand. Also, I omitted the mozzarella cheese she uses because there’s too little space in each cup.

So here’s the recipe for the BEST KOREAN EGG BREAD with my alterations. If you want the original, I encourage you to go to Maangchi’s website or find her on Youtube. She has every Korean recipe you can imagine. And she’s thoroughly entertaining!

Ingredients

Unsalted butter, melted – 1 tablespoon

Sugar – 4 tablespoons

Salt – just a pinch

Baking power – 1 teaspoon (*make sure this is fresh so your bread will be nice and fluffy)

Vanilla extract – 1/2 teaspoon

All-purpose flour – 1/2 cup

Almond milk – 1/2 cup

Eggs – 13 eggs (12 for each cup and 1 for the batter)

Cooking spray – for the pan but you could use butter or oil instead

Directions

1. Preheat oven to 400°F.
2. Use cooking spray to coat the cupcake pan, or use cupcake liners.
3. Make the batter by whisking the following together in a large bowl until smooth; melted butter, sugar, salt, baking powder, vanilla extract, 1 egg, all-purpose flour, and almond milk. (Whisking brings more air into the mixture. We’re trying to get a fluffiness.)
4. Fill each cup about 1/4 of the way up with the batter. (I like to use a measuring cup or something else with a spout or lip for ease of pouring.)
5. Crack a whole egg into each cup.
6. Place cupcake pan in the middle of the oven and bake for about 10 minutes.
7. Take out and let cool, just enough to eat!

Even with all the modifications, it still came out great! Korean egg bread makes a great anytime snack. I plan on adding a teeny bit of bacon and sprinkle some chives and shredded cheese next time. Yum!

Have you ever had Korean egg bread? Share in the comments!