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korean egg bread

Korean Egg Bread (Dairy-Free Option)

christieathome
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.
5 from 5 votes
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Snack
Cuisine korean
Servings 6 pieces
Calories 205 kcal

Ingredients
  

Korean egg bread batter:

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.
    Hawaiian butter mochi
  • Divide the batter equally and pour enough batter so it fills your mold halfway and no more.
    korean egg bread
  • 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)
    korean egg bread
  • Sprinkle chopped bacon over top. You can even add some cheese if you prefer that.
    korean egg bread
  • Add some dried parsley, salt and pepper.
  • Bake for 25 minutes at 400 degrees F.
  • Serve with your favourite condiment!
    korean egg bread

NOTES

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Mini Loaf Pan
Mixing bowl
Measuring Set
Whisk
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Nutrition
Calories: 205kcal | Carbohydrates: 26g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 122mg | Potassium: 135mg | Fiber: 1g | Sugar: 10g | Vitamin A: 327IU | Calcium: 86mg | Iron: 2mg