A delicious bread packed with egg, savory bacon, cheese with parsley flakes. This quick and easy Korean egg bread serves well for breakfast or as a snack and made with minimal ingredients!
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What is Korean Egg Bread?
Korean Egg Bread is a very popular street food from South Korea. In Korean, it's called "Gyeran Bbang". "Gyeran" means egg and "Bbang" means bread. You'll see so many variations of this egg bread with different fillings!
Variations can include cheese, bacon or ham, or even custard for a sweet version! You'll see many hungry commuters or students picking up these up at food stands as they are freshly made and can be eaten handheld.
Street vendors serve Korean egg bread hot or warm and they can be served with ketchup or any condiment of your choice depending on the variation.
The best part about this Korean recipe is that it's made with simple ingredients and they make the whole house smell so good as they bake!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
Bread Batter
- All purpose flour: this is a general use white wheat flour. Or substitute with cake flour. Avoid using rice flour or any gluten-free baking flours as it'll result in a very chewy egg bread.
- White granulated sugar
- Baking powder: to help the egg bread rise.
- Vanilla extract
- Large Egg
- Milk: or substitute with unflavored oat milk or nut milk if you're dairy-free.
- Melted Butter: unsalted butter works best ideally since the bacon is salted. If you're dairy-free, substitute with dairy-free butter or a neutral tasting oil like avocado oil, sunflower oil, vegetable oil, canola oil or grapeseed oil.
Toppings
- Bacon: or substitute with diced ham, spam or breakfast sausage.
- Large Eggs
- Shredded cheese: cheddar or mozzarella cheese both work well.
- Dried Parsley Flakes
- Salt and Black Pepper
Required Equipment
- 6 hole mini loaf baking pan or a muffin tin tray
- Large mixing bowl
- Measuring cups or kitchen scale
- Whisk
- Knife
- Cutting board
Expert Tips
- Combine dry ingredients first before adding in the wet ingredients. This ensures an even distribution of ingredients.
- Don't overfill the muffin molds with bread batter or it'll spill out as it bakes. Only fill until the midway point.
- Pierce the egg yolk so the yolk can bleed and spread across the bread. This tastes better so you're not biting into a whole yolk.
- Chop the bacon into small pieces, about 1 cm wide so they're easier to chew.
- Don't over bake or it can make the bread dense. At the 23-minute mark, insert a clean toothpick and if it comes out clean, it's finished baking.
- Immediately remove the bread from the molds to prevent over cooking.
Instructions
Below are step-by-step instructions on how to make Korean egg bread:
- To make the bread batter: whisk together all-purpose flour, white granulated sugar and baking powder until combined in a large mixing bowl. Then whisk in the egg, vanilla extract, milk and melted butter and mix just until combined. Do not over mix.
- Equally pour and divide the bread batter into the baking molds to fill them halfway.
- Crack an egg into each mold over the bread batter. Pierce the egg yolks with a toothpick so the yolk can spread out across as it bakes.
- Evenly sprinkle chopped bacon, shredded cheese, dried parsley flakes and a pinch of salt and black pepper to each muffin mold.
- Bake for 23-25 minutes at 400 degrees F or insert a clean toothpick into the center and if it comes out clean, it's done baking. Remove the bread from the molds and let them cool a bit before serving with a condiment of your choice (like ketchup, mustard, or mayonnaise).
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or bake in the oven for 5-8 minutes at 350 degrees F until hot throughout.
- Freezer-friendly? I don't recommend freezing Korean egg bread as the egg will become rubbery tasting after reheating.
Pairing Suggestions
Korean egg bread serves well on its own but can be served with other Korean side dishes like:
FAQ
Korean egg bread be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat each bread in the microwave covered for 60 seconds until hot.
I don't recommend omitting the egg in this recipe since it's the binder for the batter and it offers substance to the recipe.
Other recipes you may like
📖 Recipe
Quick & Easy Korean Egg Bread
Ingredients
Bread Batter
- 1 cup all purpose flour
- ¼ cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon baking powder
- ¾ cup milk or plant-based milk for a dairy-free version
- ¼ cup butter melted (or sub with neutral oil for a dairy-free version)
Toppings
- 2 strips bacon chopped into 1-cm wide pieces
- 6 large eggs
- 6 tablespoon shredded cheese like cheddar or mozzarella
- ¾ teaspoon dried parsley flakes
- salt
- black pepper
Instructions
- To make the bread batter: whisk together all-purpose flour, white granulated sugar and baking powder until combined in a large mixing bowl. Then whisk in the egg, vanilla extract, milk and melted butter and mix just until combined. Do not over mix.
- Equally pour and divide the bread batter into the baking molds to fill them halfway.
- Crack an egg into each mold over the bread batter. Pierce the egg yolks with a toothpick so the yolk can spread out across as it bakes.
- Evenly sprinkle chopped bacon, shredded cheese, dried parsley flakes and a pinch of salt and black pepper to each muffin mold.
- Bake for 23-25 minutes at 400 degrees F or insert a clean toothpick into the center and if it comes out clean, it's done baking. Remove the bread from the molds and let them cool a bit before serving with a condiment of your choice (like ketchup, mustard, or mayonnaise).
Bien
Hi. How long can the egg bread keep ? Can it be frozen ? I’m a single person and baking 6 would be too much to eat. Even if I reduce the recipe, it’s hard to reduce the bread portion. Thanks.
Christie Lai
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or bake in the oven for 5-8 minutes at 350 degrees F until hot throughout.
I don't recommend freezing Korean egg bread as the egg will become rubbery tasting after reheating. Storage instructions are usually included in the blog post for future reference. Hope this helps!
Elaine
Made this for breakfast today. The only thing I did differently was cut back the amount of sugar. Perfection 👌! Added this recipe to the breakfast rotation. Thank you.
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Sherri
This is fantastic and so easy! I subbed GF AP flour. I’m wondering if you can bake just the batter?
christieathome
I'm so happy to hear this! Thanks for making my recipe! Yes, you can just bake the batter. But reduce the baking time and check to see if it's cooked by poking a toothpick in to see if it comes clean.
J
¼ butter melted (dairy free option: vegan butter): 1/4 cups/ 1/4 tbs/ 1/4 tsp?
thank you!
christieathome
Ah I'm so sorry! Thanks for bringing this to my attention. It should be 1/4 cup of melted vegan butter.
Caleb - Never Ending Journeys
Such a tasty meal idea! Eggs in bread is always such a delicious treat - I love it!
Elaine
Made this for breakfast today. The only thing I did differently was cut back the amount of sugar. Perfection 👌! Added this recipe to the breakfast rotation. Thank you.
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Swati
In previous comment I didn't want to be mean. Sorry!
Swati
I wonder... How is matching vanilla with bacon or sausages or top egg? Also too much sugar for it... I'll try to make like this once...if I'll like it I'll make often. If not...îl modify as per my taste...
Anyway, thank you for recipe.🙏🙏🙏
Rosemary
Oh this is so cool! A perfect high protein breakfast for on the go! I have been craving more eggs in the morning time 🙂
Heidi | The Frugal Girls
Your beautiful little Korean egg loaves are making me hungry for breakfast... and lunchtime! The bacon on top really sends the flavors over-the-top. So good!!!