Korean Egg Bread. A delicious popular egg bread in Korea that is easy to make and so satisfying as you can customize your toppings. Perfect as a snack or for breakfast! This recipe has the option to be dairy-free.
The taste of the pancake like bread with the savoury egg and bacon bits, topped off with some dried parsley and your favourite condiment make this a very tasty snack!
If you've a vegetarian you can omit the bacon and just add cheese instead! It'll be just as delicious!
This korean egg bread recipe is really easy to make and it's actually awesome for those who enjoy prepping their meals ahead of time! You most likely have most of the ingredients in your pantry as well!
In Korean, this is a very popular street food and in Korean, it's called Gyeran Bbang. Gyeran means egg and Bbang means bread. You'll see so many variations of this delicious egg bread, some with cheese, some with bacon or ham or with custard too!
If you don't have a mini loaf baking pan, do not worry at all! You can use a muffin tin or even silicone muffin cups! However, if you do this you may need 6 more eggs because muffin cups are half the size of the mini loaf pans. I'm using the mini loaf pan because in Korean, they're shaped like little rectangle oval cakes. And this mini loaf pan was the closest in shape.
Below I will share step by step pictures on how to make korean egg bread!
Other Korean recipes you may like!
GAMJAJEON (KOREAN POTATO PANCAKES)
KOREAN FRIED CHICKEN
MILD TTEOKBOKKI RICE CAKES
INKIGAYO SANDWICH
For this recipe
You will need the following korean egg bread ingredients:
Korean egg bread batter:
- 1 cup all purpose flour
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 egg
- ½ tsp baking powder
- ¾ cup milk (dairy free option: oat milk )
- ¼ butter, melted (dairy free option: vegan butter)
Toppings:
- 2 strips bacon, chopped
- 6 eggs
- Dried Parsley flakes
- Salt and pepper
- Optional: shredded cheese (omit for dairy-free)
Required: 6 hole mini loaf baking pan
How Korean egg bread is made
In a large mixing bowl, mix together your batter ingredients until well combined.
Divide the batter equally and pour enough batter so it fills your mold halfway and no more.
Crack an egg into each mold over your pancake batter. Pierce the egg yolk and let it bleed (I've personally found this tastes better than biting into a whole egg yolk)
Sprinkle chopped bacon over top. You can even add some cheese if you prefer that.
Add some dried parsley, salt and pepper.
Bake for 25 minutes at 400 degrees F.
Serve with your favourite condiment!
Give it a try!
Well I hope you give my Korean Egg Style Bread recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this easy korean egg bread recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my Korean egg bread with bacon, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Korean Egg Bread (Dairy-Free Option)
Ingredients
Korean egg bread batter:
- 1 cup all purpose flour
- ¼ cup white granulated sugar
- 1 tsp vanilla extract
- 1 egg
- ½ tsp baking powder
- ¾ cup milk dairy free option: oat milk
- ¼ cup butter melted (dairy free option: vegan butter)
Toppings:
- 2 strips bacon chopped
- 6 eggs
- Dried Parsley flakes
- Salt and pepper
- Optional: shredded cheese omit for dairy-free
Instructions
- In a large mixing bowl, mix together your batter ingredients until well combined.
- Divide the batter equally and pour enough batter so it fills your mold halfway and no more.
- Crack an egg into each mold over your pancake batter. Pierce the egg yolk and let it bleed (I've personally found this tastes better than biting into a whole egg yolk)
- Sprinkle chopped bacon over top. You can even add some cheese if you prefer that.
- Add some dried parsley, salt and pepper.
- Bake for 25 minutes at 400 degrees F.
- Serve with your favourite condiment!
NOTES
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!!!
Oh this is so cool! A perfect high protein breakfast for on the go! I have been craving more eggs in the morning time 🙂
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.🙏🙏🙏
In previous comment I didn't want to be mean. Sorry!
Such a tasty meal idea! Eggs in bread is always such a delicious treat - I love it!
¼ butter melted (dairy free option: vegan butter): 1/4 cups/ 1/4 tbs/ 1/4 tsp?
thank you!
Ah I'm so sorry! Thanks for bringing this to my attention. It should be 1/4 cup of melted vegan butter.
This is fantastic and so easy! I subbed GF AP flour. I’m wondering if you can bake just the batter?
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.