Korean Egg Bread (Gyeran Bbang) Recipe: A 8-Step Easy K-Obsessed Breakfast Delight

Whether you’re looking for a new breakfast idea or just a delicious snack, this simple recipe is sure to satisfy. Here's how you can make a Korean Egg Bread (Gyeran Bbang) Recipe at home. 
  • Alice Mary
  • Editorial
  • Updated - 2025-01-27, 02:00 IST
Korean Egg Bread (Gyeran Bbang) Recipe

Craving a delicious and unique snack? Korean egg bread, or Gyeran Bbang, is the perfect treat to satisfy your hunger. This popular street food in Korea combines the comforting warmth of bread with the rich, savoury flavour of an egg. It’s simple, hearty, and surprisingly easy to make at home with just a few ingredients. This popular snack is a comforting combination of soft, fluffy bread and a perfectly cooked egg in the center.

Korean Egg Bread (Gyeran Bbang) Recipe

Korean Egg Bread (Gyeran Bbang) is a warm, comforting snack made by baking a whole egg inside soft bread, creating the perfect mix of fluffy and savoury. It’s a delicious treat that’s easy to make and perfect for breakfast or a quick snack. This easy Korean Egg Bread (Gyeran Bbang) recipe is by Chef Bryan Woolley. Here's how you can recreate this tasty dish at home:

How To Make Korean Egg Bread (Gyeran Bbang) Recipe

How To Make Korean Egg Bread (Gyeran Bbang) Recipe

1. First, begin by preheating your oven to 175°C. While it warms up, lightly butter a 6-cup muffin tin or spray it with cooking spray to make sure your egg bread comes out easily once it's baked.

2. In a mixing bowl, whisk together the dry ingredients: flour, salt, baking powder, and sugar. In another bowl, combine the wet ingredients: milk, 1 egg, and melted butter. Slowly pour the wet mixture into the dry ingredients while whisking until everything is well incorporated and smooth.

3. Next, spoon a small amount of the batter into each muffin cup, filling it about one-third of the way full. This creates a nice base for the egg to sit on.

4. Carefully crack one whole egg into each muffin cup on top of the batter. Add a generous sprinkle of shredded mozzarella cheese over each egg for melty goodness.

5. Add a little more batter over the egg, filling the muffin cups about three-quarters full, leaving just enough space for the bread to rise without overflowing.

6. Place the muffin tin in the oven and bake for 15-20 minutes, or until the bread is golden brown and the eggs are fully cooked to your liking. The top should have a nice, slightly crispy texture.

7. Once baked, remove the egg bread from the oven and sprinkle some green onions over the top for a burst of freshness and color.

8. Let it cool for a few minutes before gently removing the egg bread from the muffin tin. Serve them warm and enjoy the delicious, cheesy, egg-filled treat.


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Korean Egg Bread recipe (Gyeran Bbang Recipe Card

Easy Korean Egg Bread recipe (Gyeran Bbang) to kickstart your morning
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  • Total Time :50 min
  • Preparation Time : 20 min
  • Cooking Time : 30 min
  • Servings : 5
  • Cooking Level : Medium
  • Course: Breakfast
  • Calories: 250
  • Cuisine: Others
  • Author: Alice Mary

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 cup milk 1/2 cup shredded mozzarella cheese
  • 1 egg (for batter)
  • 5-6 eggs (whole for filling)
  • 1 tablespoon green onions
  • Butter for greasing
  • Salt as per taste

Step

  • Step 1 :

    Preheat the oven to 175°C and butter or spray a 6-cup muffin tin.

  • Step 2 :

    In one bowl, whisk flour, salt, baking powder, and sugar. In another, mix milk, 1 egg, and melted butter. Combine the wet and dry ingredients until smooth.

  • Step 3 :

    Spoon some batter into each muffin cup, filling about 1/3 of the way.

  • Step 4 :

    Crack an egg into each cup and sprinkle with shredded mozzarella cheese.

  • Step 5 :

    Add more batter on top, filling the cups about 3/4 full.

  • Step 6 :

    Bake for 15-20 minutes until the bread is golden and the eggs are cooked.

  • Step 7 :

    Once done, garnish it with some green onions.

  • Step 8 :

    Let cool, then remove from the tin and serve hot.