Korean Egg Bread. A delicious savory bread containing egg, bacon, shredded cheese with dried parsley flakes. A popular snack or breakfast from South Korea.
Jump to:
What is Korean Egg Bread?
Korean Egg Bread is a very popular street food in South Korean. In Korean, it's called "Gyeran Bbang". "Gyeran" means egg and "Bbang" means bread. You'll see so many variations of this savory egg bread. Some variations include cheese, bacon or ham or some contain custard too! It's great for breakfast or as a snack. You'll see many hungry commuters or students picking up these up at a food stand as they are freshly made. You can serve them with ketchup or any condiment of your choice.
I love making these as they're pretty simple and they make the whole house smell so good as they bake in the oven!
Ingredients
Batter
- All purpose flour
- Sugar
- Vanilla extract
- Egg
- Baking powder
- Milk of choice
- Butter
Toppings
- Bacon
- Eggs
- Shredded cheese
- Dried Parsley flakes
- Salt and pepper
Required: 6 hole mini loaf baking pan or a muffin tin tray
How to Make Korean Egg Bread
Create batter
In a large mixing bowl, whisk together ingredients until combined. Do not over mix.
Divide Batter in Molds
Pour enough batter to fill your molds or muffin tin halfway.
Crack an Egg
Crack an egg into each mold over the pancake batter. Pierce the egg yolk with a toothpick and let it bleed (I've personally found this tastes better than biting into a whole egg yolk)
Sprinkle Bacon and Cheese
Sprinkle chopped bacon and shredded cheese over top. Add dried parsley, salt and pepper over top.
Bake
Bake for 25 minutes at 400 degrees F. Remove and let this cool before serving with your favourite condiment!
Other Korean recipes you may like!
- Gamjajeon (Korean Potato Pancakes)
- Korean Fried Chicken
- Mild Tteokbokki Rice Cakes
- Inkigayo Sandwich
š Recipe
Quick & Easy Korean Egg Bread
Ingredients
Batter
- 1 cup all purpose flour
- Ā¼ cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- Ā½ teaspoon baking powder
- Ā¾ cup milk
- Ā¼ cup butter melted
Toppings
- 2 strips bacon chopped
- 6 eggs
- shredded cheese
- dried parsley flakes
- salt and pepper to taste
Instructions
- In a large mixing bowl, whisk together ingredients until combined. Do not over mix.
- Pour enough batter to fill your molds or muffin tin halfway.
- Crack an egg into each mold over the pancake batter. Pierce the egg yolk with a toothpick and let it bleed (I've personally found this tastes better than biting into a whole egg yolk)
- Sprinkle chopped bacon and shredded cheese over top. Sprinkle dried parsley, salt and pepper over top.
- Bake for 25 minutes at 400 degrees F. Remove and let this cool before serving with your favourite condiment!
Suggested Equipment & Products
As an Amazon Associate, I earn from qualifying purchases.
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!!!
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 š
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...Ʈl modify as per my taste...
Anyway, thank you for recipe.ššš
Swati
In previous comment I didn't want to be mean. Sorry!
Caleb - Never Ending Journeys
Such a tasty meal idea! Eggs in bread is always such a delicious treat - I love it!
J
Ā¼ 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.
Sherri
This is fantastic and so easy! I subbed GF AP flour. Iām 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.