Korean egg bread is a sweet and savoury bun with eggs and toppings. But unlike Sotteok sotteok, Gamja hot dogs, and Ppopgi, this Korean street food isn't just a snack. Interestingly, it can also be the perfect alternative to your usual toast or pancakes for breakfast.
Whether you have it on the go or savouring every bite in the comfort of your home, it always hits the spot. With its pleasing aroma and delicate texture, this piping-hot sandwich is perhaps worth burning your tongue for.
We'll show you our Korean egg bread with sausage recipe to try at home. You can use it as a base recipe to add your own toppings, then expand and innovate.
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Korean Egg Bread Ingredients
The ingredients for Korean egg bread is simple. Here's what you need:
- Egg
- Flour
- Sugar
- Salt
- Butter
- Milk
- Vanilla essence
Optional toppings
- Sausage
- Cheese
You will need medium-sized eggs to make the batter and topping.
Self-raising flour is needed to make the batter for Korean egg bread. It is a mixture of all-purpose flour, baking powder, and fine salt, which you can easily find in most grocery stores.
Otherwise, you can use all-purpose flour mixed with baking powder. We sift 1 teaspoon of baking powder with 150 grams of all-purpose flour to make self-raising flour.
Simple granulated white sugar adds sweetness to the bun. You can also use other sweeteners as a substitute.
Besides making your snack more delicious, unsalted butter also makes the bread tender. Any type of butter will work, but if you're using salted butter, you don't reduce the salt in the recipe.
Milk adds creaminess and richness to the cake pastry. We don't recommend plant-based milk, but if you want to, then opt for almond or oat milk.
We love to add a bit of vanilla essence to our recipe as it adds sweetness and fragrance to the cake pastry. If possible, don't omit it.
Our recipe includes thinly sliced chicken sausages as a topping. However, adding cured meats is a great idea, as they add a salty and fatty element to the cakes, contrasting the buttery and sweet pastry.
Korean Egg Bread Recipe | Gyeran ppang
Ingredients
- 60 g self-raising flour
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 egg medium sized
- 50 ml milk
- 50 g unsalted butter melted
- ¼ teaspoon vanilla essence
Toppings
- 4 eggs medium sized
- 2 sausage sliced thinly
- salt to taste
- pepper to taste
- cheese shredded, optional
- parsley optional
Equipment
Instructions
- Preheat the oven to 180°C (355°F). Spread some melted butter on each mould.
- Mix the large egg, milk, butter, and vanilla essence in a bowl until all is combined.
- Then, sift the flour, sugar, and ground salt in a large bowl. Mix well until the batter is smooth.
- Separate the batter into equal parts and pour into the mould. Then, add some slices of sausages to each of them. Then, top each hole of the batter with an egg. You may add more sausages or other topping ingredients according to taste. Finally, make sure to season each one with salt and pepper to taste.
- Put them in the oven and leave it to bake for 25 minutes. Then, take it out and check whether the buns are cooked thoroughly.
- Once they are all cooked, cool them down for 3-4 minutes. Take them out of the tray, serve them, and enjoy your Korean egg bread.
Notes
- For runnier eggs, take the buns out of the oven after 15 minutes of baking. The residual heat will continue to cook the buns while keeping the egg jammy in the centre.
- A hand mixer can be used to mix the batter.
- You can use the stick method to check whether your Gyeranppang is cooked. Simply insert a toothpick or stick into the centre of the muffin. If it comes out clean, then it is fully cooked.
Nutrition
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and is only a rough estimate.
Cooking Tips
Avoid pouring in too much batter into the muffin hole. We recommend pouring the batter halfway into each cup. If you're using a standard-sized muffin tray (with a depth of 2 inches), then you will be pouring up to 1 inch. This is to allow space for the whole raw egg you'll crack into each cup and some space for the cake to expand.
If you're unsure about the size, what we tend to do is just separate the batter into equal parts. For example, if you're making 6 servings, then pour the batter into 6 equal parts.
Besides cupcakes or muffin pans, you can also use ramekins to bake individual portions of Korean egg bread.
You can store the leftovers in a sealed container and refrigerate for later. When you're ready for another serving, simply pop it into the microwave for a few seconds until warm and enjoy. However, you should not keep it for too long, and it is best if you consume it within 24 hours.
After baking, the residual heat will continue to cook the egg. Therefore, the cooking time should depend on how you prefer to cook your eggs. For hard-boiled eggs, bake for 25-30 minutes. For runny yolks, bake for 15 minutes.
Gyeranppang Mold
Street vendors in Korea use a specialized oval metal mould to make the authentic oblong-shaped Gyeranppang, which most Koreans are familiar with. In addition, they use a Korean egg bread machine or maker, which allows them to make dozens of loaves at a time. However, owning this specific Korean egg bread mould is not necessary to make the snack at home.
Instead, you can use your usual baking wares like metal loaf pans or even paper cups. Muffin tins, if you have one, would work well as a substitute. On the other hand, bread loaf tins would be perfect for making the snack in bigger batches.
When we're making a small batch of 4 pieces or less, we tend to use ramekins. They make egg breads that are slightly thinner but larger in diameter.
If we are making a lot (half a dozen or more), we like using muffin trays. They will turn out slightly thicker but smaller in diameter.
Still want to try to make yours exactly like the ones from the Korean vendors? Then, a minibar tray would be the best option to use as your mould. Your fluffy snack would be the closest in size to the classic street food by using that.
How To Make Korean Egg Bread Keto
Those who commit to the keto diet do not have to miss out on the tastiness of this snack. Instead, you can simply make your Gyeranppang keto-friendly.
To make a keto batter, you can substitute sugar with a low-carb sweetener such as stevia or erythritol. These two substitutes taste and bake just like sugar. Other than that, you can also use almond flour instead of regular self-raising flour. Heavy cream can add thickness to the batter, while sour cream adds flavour and moisture.
Again, this street food is so versatile that it is possible to make a version that would suit your diet. The process of making this street food is fairly simple.
The first step is to make the batter by mixing the required ingredients until smooth. The batter is then poured into the baking mould and topped with an egg. You may also add other preferred toppings before baking them in the oven for about 25 minutes. Once baked, all that is left to do is serve hot and enjoy.
Calories
A serving of this delectable Korean egg bread contains around 250 calories. Light yet satisfying and hearty, street food can also be a tasty option for breakfast or lunch.
Why is it called Gyeranppang?
'Gyeran' (계란) stands for 'egg', whereas 'ppang' (빵) means bread in Korean. Therefore, 'Gyeranppang' (계란빵) is exactly what you think it is: egg bread.
Invented in the 1960s, Gyeranppang is a yummy, oblong-shaped Korean street food stuffed with eggs, sometimes cheese and bacon. Similar to American pancakes with eggs and bacon, Gyeranppang is a Korean delicacy with all that wrapped into a bun.
It is a popular winter snack in Korea, best enjoyed hot and fresh when it's freezing outside. Enjoying this street food feels like getting a warm hug. Street vendors can easily bake tons of this fluffy snack in special oblong moulds during winter.
The baked bun is uniquely sweet and savoury in taste. Many describe it as a delicious muffin that is slightly sweet and salty at once. Many have also associated the taste with corn muffins but minus the corn and less sweet.
Variations
There are many variations as to this classic Korean egg bread sandwich. First, you may find some cooks sandwich the egg between the batter. Other than that, some cooks place the egg on top of the bread.
The plain and original Gyeranppang only contains egg. Usually, the consistency of the egg is a cross between scrambled and hard-boiled. This makes the egg sort of creamy yet not too runny. However, some versions of this street food contain a completely hard-boiled egg inside.
Besides that, some street vendors would also include cheese or ham in the batter. Adding bacon slices makes it smokier and more savoury. Due to that, this particular variation is a favourite of many. On the other hand, the cheesy version tastes pretty similar to baked macaroni and cheese.
This savoury snack also lends itself to various toppings such as bacon bits, tomato sauce, parsley, and sausages. Healthier ones include nuts, grains, and sunflower seeds. Honestly, there are tons of variations, and it all depends on the vendors.
Crazy for more Korean recipes? Check out our Instagram @honestfoodtalks for a bunch more K-wave inspired recipes.
Aigi
Such a simple recipe - goes well Gochujang jam too ))
Phyllis
Such a nice and simple recipe! Hubby n i been on Kdrama run on Netflix and been looking for more Korean recipes to try. This looks lovely! Thank you
Jill
This came out lovely! Thank you so much. Perfect for Sunday sharing breakfast/brunches with the kids