By Jessica B. •
7 min read
Korean egg bread, or gyeranppang, is a beloved street food in South Korea that’s perfect for breakfast or a quick snack. Imagine a soft, sweet batter, much like a pancake, with a whole egg nestled inside. This warm, fluffy treat offers a delightful mix of sweet and savory flavors, making it hard to resist.
I first heard about Korean egg bread while exploring the vibrant street markets of Seoul. With its enticing aroma and unique taste, it’s a favorite among commuters and students. People often enjoy it with added toppings like cheese, ham, or sweet corn, which enhance its already delicious flavor.
As the weather gets colder, this popular winter snack becomes even more inviting. It’s simple to make at home with just a few ingredients. Whether you’re looking for a new breakfast idea or a tasty snack, Korean egg bread is sure to satisfy your cravings.
Ingredients & Substitutes
When making Korean egg bread at home, it is essential to use the right ingredients for the perfect blend of sweet and savory. Here is a list of what you need:
- All-Purpose Flour: 1 cup, sifted to ensure there are no lumps.
- Baking Powder: 1 teaspoon, helps the batter rise and become fluffy.
- Sugar: 2 tablespoons, for a touch of sweetness.
- Salt: A pinch, to enhance flavor.
- Milk: 1/2 cup, brings moisture and richness to the batter.
- Unsalted Butter: 2 tablespoons, melted and cooled.
- Eggs: 4 large, with one egg per bread.
- Vanilla Extract: 1/2 teaspoon, for a subtle hint of flavor.
- Vegetable Oil: For greasing, to prevent sticking.
Optional Toppings
- Cheese: Grated, for a savory touch.
- Ham: Diced, pairs well with the cheese.
- Sweet Corn: Adds a slightly sweet and crispy element.
- Flour: You can use whole wheat flour for a healthier twist, but it might alter the texture slightly.
- Milk: Any non-dairy milk like almond or soy can substitute. This choice makes it suitable for lactose-intolerant friends.
- Butter: Use margarine or coconut oil if preferred. They provide different flavors but work well.
- Sugar: Honey or maple syrup can replace sugar, adjusting for sweetness levels.
With these ingredients and alternatives, you can customize your Korean egg bread to suit your taste preferences.
Instructions
- Prepare the Batter
I started by sifting 1 cup of all-purpose flour and 1 teaspoon of baking powder into a large bowl. This helps prevent lumps. Then I added 1/4 cup of sugar and a pinch of salt. In another bowl, I mixed 1/2 cup of milk, 2 tablespoons of melted unsalted butter, and 1/2 teaspoon of vanilla extract. I slowly poured the wet ingredients into the dry ingredients, stirring until the batter was smooth. - Preheat and Grease Pan
Before cooking, I preheated my oven to 350°F (175°C). I used a brush to lightly grease the cups of a muffin pan with vegetable oil to stop the bread from sticking. - Fill the Cups
I poured about 2 tablespoons of batter into each muffin cup, filling them halfway. This provided enough space for the egg and prevented overflow. - Add the Eggs
I cracked one egg into each muffin cup on top of the batter. I was careful to keep the yolk whole for a nice presentation. - Optional Toppings
To add extra flavor, I sprinkled some grated cheese over the top of each egg. Other choices could be small pieces of ham or sweet corn. - Bake the Egg Bread
I put the muffin pan in the oven and baked for 20 to 25 minutes. When done, the bread turned golden brown, and the eggs were set, though the yolk stayed a bit runny, just how I like it. - Cool and Serve
After removing the pan from the oven, I let the breads cool for a few minutes. Then I carefully lifted them out and served warm, enjoying the delightful combination of sweet and savory flavors.
FAQ
What Is Korean Egg Bread?
Korean egg bread, or gyeranppang, is a popular street food in South Korea. It features a soft, sweet bread with a whole egg inside, creating a nice mix of sweet and savory tastes.
Can I Make Korean Egg Bread Without an Oven?
Yes, you can use a toaster oven instead. Just make sure to adjust the cooking time and temperature as needed to prevent burning and ensure the bread cooks evenly.
What Toppings Can I Add?
Common toppings include cheese, ham, or sweet corn. Feel free to get creative with other toppings like chopped vegetables or herbs to enhance the flavor.
How Do I Store Leftover Korean Egg Bread?
Store any leftover egg bread in an airtight container in the refrigerator for up to three days. Reheat them in the oven or microwave before eating for the best taste.
Can I Freeze Korean Egg Bread?
Yes, you can freeze Korean egg bread. Wrap each piece tightly in plastic wrap and seal in a freezer-safe bag. When you want to eat them, thaw in the fridge and reheat.
Is Korean Egg Bread Gluten-Free?
Traditional Korean egg bread is not gluten-free because it contains all-purpose flour. You can try using a gluten-free flour mix to make a gluten-free version.
Can I Substitute Ingredients for Healthier Options?
Absolutely! Replace all-purpose flour with whole wheat flour for a fiber boost. Use non-dairy milk for lactose-intolerant folks or reduce sugar for a less sweet version.
Why Is My Egg Bread Dense Instead of Fluffy?
If your egg bread is dense, it might be due to overmixing the batter. Gently mix until just combined to keep the texture light and fluffy.
Korean Egg Bread Recipe: Make Authentic Gyeranppang at Home
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 4 eggs
- Vegetable oil (for greasing)
Optional Toppings:
- Grated cheese
- Ham pieces
- Sweet corn
Instructions
- Prepare the Batter: Start by sifting 1 cup of all-purpose flour and 1 teaspoon of baking powder into a mixing bowl. Stir in 2 tablespoons of sugar and 1/4 teaspoon of salt until combined.
- Mix Wet Ingredients: In another bowl, mix 1/2 cup of milk, 2 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract. Pour the wet mixture into the dry ingredients. Stir gently until smooth.
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat. Lightly grease a muffin pan with vegetable oil to prevent sticking.
- Fill Muffin Cups: Spoon the batter into each muffin cup, filling about halfway. Gently crack one egg on top of each cup filled with batter.
- Add Toppings: Sprinkle optional toppings like grated cheese, ham pieces, or sweet corn over the eggs for extra flavor.
- Bake: Place the muffin pan in the preheated oven. Bake for 20-25 minutes or until the tops are golden brown and set.
Nutrition
Exploring Korean egg bread has been an exciting culinary journey for me and I hope it inspires you to try making it at home. This delightful treat offers a unique blend of flavors that’s sure to please anyone looking for something different to enjoy. Whether you stick to the classic recipe or experiment with various toppings and ingredient substitutions there’s endless potential for creativity. I’d love to hear about your experiences with Korean egg bread. Did you try any new toppings or discover a favorite variation? Share your thoughts and tips in the comments below. Let’s keep the conversation going and inspire each other to explore more delicious possibilities in the kitchen.
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