Korean Egg Bread: Banish Sad Breakfasts in 25 Minutes

Okay, so you’ve probably seen Korean egg bread (gyeran-ppang) blowing up your TikTok and Pinterest feeds, right? I mean, who *hasn’t* drooled over those golden, eggy clouds of deliciousness? Gyeran-ppang is basically the ultimate Korean street food – a little sweet, a little savory, and totally addictive. Seriously, it’s fluffy, it’s satisfying, and it’s got that “OMG what IS this?!” factor that everyone goes crazy for.

It’s like a sweet muffin met a perfectly cooked egg and decided to have a party in your mouth. My first time trying gyeran-ppang was at a tiny street vendor in Seoul. The smell ALONE was enough to make me weak in the knees! I’ve been obsessed ever since, trying to recreate that perfect balance of flavors at home. And trust me, this recipe? It’s the real deal.

Why You’ll Love This Korean Egg Bread (Gyeran-ppang) Recipe

Seriously, you’re gonna be obsessed! This gyeran-ppang recipe is a total game-changer. Why? Let me break it down:

Quick and Easy Korean Egg Bread (Gyeran-ppang)

Forget spending hours in the kitchen! We’re talking minimal prep time and super straightforward steps. Even if you’re not a baking whiz, you can totally nail this.

Sweet and Savory Korean Egg Bread (Gyeran-ppang)

That flavor combo is EVERYTHING! The slight sweetness of the bread with the savory egg? Ugh, it’s just *chef’s kiss*. It’s like a party in your mouth, I swear!

Perfect Korean Egg Bread (Gyeran-ppang) for Snacking or Breakfast

Need a quick breakfast on the go? Gyeran-ppang. Craving a satisfying afternoon snack? Gyeran-ppang! This recipe is seriously versatile. You can even serve it at brunch – talk about a crowd-pleaser!

Ingredients for Korean Egg Bread (Gyeran-ppang)

Alright, let’s talk ingredients! Don’t worry, you probably have most of this stuff in your pantry already. Here’s what you’ll need to whip up a batch of these amazing Korean egg breads (gyeran-ppang):

• 1 cup all-purpose flour: Just the regular stuff! This is the base of our bread, so make sure it’s fresh.
• 1/2 cup granulated sugar: For that touch of sweetness that makes gyeran-ppang so addictive. You can adjust this later to your liking, but trust me, this is a good starting point.
• 1 teaspoon baking powder: This is what gives our bread that light, fluffy texture. Don’t skip it!
• 1/4 teaspoon salt: Just a pinch! It balances out the sweetness and enhances all the other flavors.
• 1 cup whole milk: Makes the bread nice and moist. I haven’t tried it with other kinds of milk, but I bet almond milk would work in a pinch!
• 2 large eggs: These go *in* the batter.
• 2 tablespoons melted unsalted butter: Adds richness and flavor. Make sure it’s unsalted, or your bread might end up too salty!
• 6 large eggs: These are the *stars* of the show! One egg goes on top of each bread.

And for the toppings? Get creative! My go-to’s are:

• Shredded cheddar cheese: Because cheese makes everything better, right?
• Chopped fresh parsley: Adds a pop of color and a little bit of freshness.
• Diced cooked ham: For a little extra savory goodness!

But seriously, the sky’s the limit! Get wild with it. Bacon bits? Yes! A sprinkle of everything bagel seasoning? DO IT!

How to Make Korean Egg Bread (Gyeran-ppang): Step-by-Step Instructions

Okay, ready to get baking? Don’t worry, it’s way easier than it looks! Just follow these simple steps, and you’ll be chowing down on delicious, homemade gyeran-ppang in no time.

Preparing the Korean Egg Bread (Gyeran-ppang) Batter

First things first, crank up that oven! We’re going to preheat it to 350°F (175°C). Trust me, you don’t want to skip this step. A hot oven is key for that perfect fluffy texture.

Now, grab a medium-sized bowl and whisk together your dry ingredients: that’s the flour, sugar, baking powder, and salt. Just whisk it all together until it’s nicely combined. We don’t want any clumps of baking powder hiding in there!

In a separate bowl (I like to use a glass measuring cup for this), mix together the wet ingredients: the milk, the 2 eggs (remember, these are for the batter!), and the melted butter. Whisk it all up until it’s nice and smooth.

Okay, here’s the fun part! Pour the wet ingredients into the dry ingredients and gently mix them together. Don’t overmix! You want to mix until *just* combined. A few lumps are totally fine. Overmixing will make your bread tough, and nobody wants that!

Assembling Your Korean Egg Bread (Gyeran-ppang)

Grab a muffin tin! I like to use a non-stick one, but if you don’t have one, just grease it really well with butter or cooking spray. We don’t want these babies sticking!

Pour the batter into each muffin tin, filling it about halfway. You need to leave room for the egg and the toppings, so don’t get too generous with the batter.

Now, carefully crack one of the remaining 6 eggs into each muffin tin, right on top of the batter. Try not to break the yolk, but hey, if it happens, it’s not the end of the world!

This is where you get to be creative! Sprinkle your favorite toppings over the eggs. I usually go for some shredded cheddar cheese, chopped parsley, and diced ham. But seriously, anything goes! Get wild with it!

Baking Your Korean Egg Bread (Gyeran-ppang) to Perfection

Pop the muffin tin into the preheated oven and bake for 20-25 minutes. Keep an eye on them! You want them to be golden brown and the eggs to be set. The eggs should look cooked, not runny. A toothpick inserted into the bread part should come out clean (or with just a few moist crumbs).

Let the gyeran-ppang cool slightly in the muffin tin before transferring them to a wire rack to cool completely (or, you know, just eat them warm… I won’t judge!).

And that’s it! You just made your very own Korean egg bread (gyeran-ppang). Now go enjoy those warm, fluffy, eggy delights!

Tips for the Best Korean Egg Bread (Gyeran-ppang)

Want to take your gyeran-ppang game to the next level? I’ve got you covered! Here are a few of my top tips for making these Korean egg breads absolutely perfect every single time:

• Adjust the sugar to your taste: Some people like it sweeter than others! If you have a sweet tooth, go ahead and add a little extra sugar. If you prefer a more savory flavor, reduce the sugar slightly. It’s all about what *you* like!
• Use room temperature ingredients: This helps everything mix together more evenly and creates a more tender bread. Take your eggs and milk out of the fridge about 30 minutes before you start baking. Trust me, it makes a difference!
• Don’t overbake! Overbaked gyeran-ppang is dry and sad. Keep a close eye on them in the oven, and take them out as soon as they’re golden brown and the eggs are set. Remember, they’ll continue to cook a little bit as they cool.

Korean Egg Bread (Gyeran-ppang) Variations

Okay, so you’ve mastered the basic gyeran-ppang recipe? Awesome! Now it’s time to get a little crazy and experiment with different flavors. The possibilities are endless, but here are a few of my favorite ways to mix things up:

• Spice it up! Add a pinch of red pepper flakes to the batter for a little kick. Seriously, the slight heat with the sweet and savory flavors? AMAZING.
• Go cheesy! Instead of cheddar, try using mozzarella, provolone, or even a sprinkle of parmesan. A blend of cheeses is extra delicious!
• Get fancy with the ham! Swap out the diced ham for prosciutto or even some crumbled Italian sausage. Ooh la la!

Serving Suggestions for Your Korean Egg Bread (Gyeran-ppang)

Okay, so you’ve got a batch of warm, delicious gyeran-ppang… now what? Honestly, they’re amazing all on their own, but if you want to make it a *thing*, I’d suggest pairing them with a cold glass of milk or a steaming cup of coffee. Maybe even a side of kimchi for that ultimate sweet and spicy Korean experience!

Storing & Reheating Your Korean Egg Bread (Gyeran-ppang)

Got leftovers? Lucky you! Store your gyeran-ppang in an airtight container in the fridge. They’ll keep for a couple of days, but honestly, they’re best eaten fresh. To reheat, just pop them in the microwave for a few seconds, or warm them up in a toaster oven. Careful, they can get a little tough if you overdo it!

Frequently Asked Questions About Korean Egg Bread (Gyeran-ppang)

Still got questions about gyeran-ppang? Don’t worry, I’ve got answers! Here are a few of the most common things people ask about this amazing Korean street food egg loaf:

What is Korean Egg Bread (Gyeran-ppang) made of?

Basically, it’s a sweet-ish bread (kinda like a muffin!) with a whole egg baked right on top. The bread part is made with flour, sugar, baking powder, milk, and butter. It’s super simple, but the combination of the sweet bread and savory egg is what makes it so special! It’s like a sweet egg muffin bread!

Can I make Korean Egg Bread (Gyeran-ppang) ahead of time?

You *can*, but honestly, they’re best fresh! If you do make them ahead, store them in an airtight container in the fridge. When you’re ready to eat, just pop them in the microwave or toaster oven to warm them up. But fair warning: they might not be quite as fluffy as they are straight out of the oven. I mean, a Seoul street breakfast is best enjoyed fresh, right?

What other toppings can I use for Korean Egg Bread (Gyeran-ppang)?

Oh man, the possibilities are endless! Seriously, get creative! Some other toppings I love are crumbled bacon, chopped green onions, a drizzle of sriracha mayo (for a little kick!), or even a sprinkle of sesame seeds. Think of it as a blank canvas for your taste buds! You could even try some sweet toppings, like brown sugar or cinnamon! Trust me, there are no rules when it comes to gyeran-ppang.

Nutritional Information for Korean Egg Bread (Gyeran-ppang)

Okay, so you’re probably wondering about the nutrition info, right? Just a heads-up: this is just an estimate! It can vary depending on the exact ingredients and brands you use, so don’t take it as gospel, okay?

Enjoyed This Korean Egg Bread (Gyeran-ppang) Recipe?

If you loved this gyeran-ppang recipe as much as I do, leave a comment below! Don’t forget to rate the recipe and share it with your friends on social media. Happy baking!

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