I just LOVE Korean street food recipes. When I watch videos of the vendors making their dishes, I’m transported right there with all of the sounds and scents, and it’s always ME who gets to taste their hot deliciousness.
So, in Korean, this bread is known as gyeran-ppang — little, fluffy oval pucks of bread topped with egg. Variations include American cheese and bacon — or even a whole hard boiled egg inside.
Now the recipe I’m going to be using for the batter has been adapted from the maven of Korean cooking — Maangchi.
And the secret to her batter, which she developed after going to Korea to taste gyeran-ppang for the first time herself, is vanilla. So it’s very similar to a pancake batter in that it will be a sweet batter.
The breads are baked in special cylindrical-shaped ovens which use a combination of gas and steam. When they come out — golden brown, diminutive, delectable — the breads have a beautiful, domed top.
Since I don’t have a special oven dedicated to making gyeran-ppang, I simply used a countertop oven with a convection setting at 375℉.
Korean Street Food Egg Bread – Gyeran-Ppang
- mini loaf pans or a muffin pan
- 1/2 C. all-purpose flour
- 1 tbsp. melted butter
- 3 tbsp. sugar
- 1 tsp. baking powder
- a pinch Kosher salt
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 C. whole milk
- 3 eggs
- 3 slice American cheese (optional)
- 1 slice bacon cut into thirds (optional)
- Preheat the oven to 400˚F/200˚C or 375˚F for a convection oven.
- In a large bowl whisk together the flour, sugar, vanilla, salt, egg and milk until well combined.
- Slightly oil the baking pans with a pastry brush and vegetable oil.
- Divide the batter between the three pans.
- Crack an egg into each pan.
- Gently stir the eggs to slightly scramble them, but try not to disturb the batter below.
- Optional – Sprinkle the beaten egg with sugar.
- Top the egg with one slice of bacon or a slice of American cheese folded in half.
- Bake for 13-15 minutes (longer if you like your eggs well cooked) until golden brown and puffed.
- Remove the bread from the pan and serve warm.
So How Do They Taste?
Since I made three different versions, I’ll go through them one by one.
Original — just egg.
First of all, to recreate that Korean street food feeling, I recommend eating these right out of the oven so that they are piping hot.
The consistency of the egg in the original is unique — it’s kind of a cross between a scrambled and hard-boiled egg.
The bread itself is similar to a muffin both in form and sweetness. The vanilla definitely stands out, creating a delightful combination of sweet and savory. But, in terms of the crumb, or quality of the bread, it is vaguely reminiscent of a steamed bao, being very moist with a bit of a bounce to it.
My favorite. The addition of the smoked porkiness makes this one more savory to me, and it tells me that I’m eating breakfast.
I guess I’m just a sucker for the combination of sweet, pancakey-vanilla flavors with egg and bacon.
The cheese version tastes just like macaroni and cheese to me, the American cheese flavor being quite strong. Having said that, it does go well with the egg.
Additionally, my cheese bread had slightly more batter than the other two which led to the egg in this one being a little undercooked compared to the first one.
You might want to play around a little with batter amounts and cooking time depending on how cooked you like your egg.
You might even try these with ketchup. I didn’t have any on hand, but thought afterwards that it might make a good match.
Happy experimenting, lovelies!