Easy Korean Egg Bread with Pancake Mix (Gyeran-Ppang)

Learn how Korean egg bread (gyeran-ppang), the popular Korean street food, with pancake mix and fine corn flour. This simple recipe guarantees authentic results. Perfect for an afternoon snack or a light breakfast treat!

If you love Korean street food, you may be familiar with Korean egg bread. I tried a famous version at Namdaemun Market and it was delicious! The bread was soft and moist, similar to cornbread but not crumbly. Inspired, I created my own recipe using only pancake mix, and it turned out great in just a few tries!

You don’t even need a special mold for this bread; Baking cups or a muffin tin work great. Try making this simple and tasty snack at home. It’s perfect for breakfast and packs a fun surprise with a hidden egg inside that will delight your family.

What is Korean Egg Bread?

Korean egg bread, or “gyeran-ppang” in Korean, is a popular street food found in busy Korean markets. It is made of a soft, sweet batter, similar to pancake batter, with a whole cooked egg inside.

This warm and fluffy snack is slightly sweet and pairs well with salted egg. Variations topped with cheese, ham, or sweet corn add extra flavor, making it a great option for a Korean-inspired breakfast.

Recipe ingredients

• Pancake mix: Any brand of your choice will do.
• Corn flour: Use fine corn flour to obtain soft, tender crumbs.
• Sugar: This adds sweetness to the bread. Adjust the amount of sugar according to your taste preferences.
• Milk and butter: Wet ingredients to combine with dry ingredients. Use melted butter.
• Egg: It is used to bind the pancake dough together. Include additional eggs to place inside each portion of bread.
• Vanilla Extract: It enhances the fragrance and sweetness of the bread.
• Seasonings: I used cheddar cheese and dried parsley flakes, but feel free to experiment with your favorite toppings like ham, bacon, greens, or different types of melty cheese.

How to make Korean egg bread

Start by preheating the oven to 375˚F.

Prepare the batter

• In a large bowl, combine pancake mix, cornmeal, and sugar.
• Then, add milk, melted butter, an egg, and vanilla extract until everything is well combined. The batter should be a little runny, easy to pour.

Divide the batter into ramekins

• Fill each ramekin or mini baking pan halfway with the dough. If using a muffin tin, fill each cavity a third full.
• Place an egg in each muffin cup or cavity, making sure it doesn’t boil over.

Add eggs and seasonings

• Next, gently pierce each egg yolk with a toothpick to prevent it from exploding during cooking.
• Sprinkle the cheese and dried parsley flakes, or any seasoning of your choice, over the eggs.

Cook and serve

• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the bread comes out clean.
• Let them cool a little before enjoying them hot.

Storage and heating

While it’s best enjoyed fresh out of the oven, you can store leftovers in the refrigerator for up to 24 hours. The next day they can be reheated in the microwave.

While they aren’t as perfect as straight out of the oven, they are still delicious. Store any leftovers in an airtight container.

Helpful tips for best results

1. Use baking cups to ensure sufficient height to accommodate the volume of the egg. If you must use a muffin pan, opt for small eggs because the cavity is smaller. You will need more than 12 eggs to evenly distribute the pancake batter.
   • This recipe fills 8 muffin cups, 12+ muffin cups, or 5-6 mini loaf pans.
   • Adjust the number of eggs based on the pan you use. Fill the pan only halfway with the dough.
   • For a muffin pan, fill each cavity 1/3 full.
2. Don’t skip the vanilla extract. It enhances the aroma and adds a characteristic flavour.
3. Pierce the egg yolk with a toothpick to let the steam escape, preventing the yolk from exploding due to the accumulation of steam during cooking.
4. Get creative with toppings. I topped mine with shredded cheddar cheese, but mozzarella, a ham and cheese mix, bacon or crumbled sausage also work great.
   • A spoonful of Korean corn cheese is a hit in Korea.
   • For something different, try topping with pesto sauce and adding sliced ​​cherry tomatoes. Feel free to experiment with your favorite toppings. The possibilities are endless with these Korean Style Egg Muffins.

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