Gyeran-ppang (Korean Egg Bread)
Soft, lightly sweet little loaves baked with a whole egg on top, a favourite Korean street food breakfast.
- Time40 min
- LevelEasy
- Costabout £0.34 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Grease a 6 hole muffin tin generously with the butter.
- 2
Whisk the flour, baking powder, sugar and salt in a bowl.
- 3
Beat the batter egg with the milk and melted butter. Pour into the flour and stir until just smooth. Do not overmix.
- 4
Spoon the batter into the muffin holes, filling each a little over half full. Gently crack one whole egg onto each, so the yolk sits in the middle.
- 5
Bake for 22 to 25 minutes, until the bread is golden and the egg white is set. Bake a couple of minutes more if you like a firmer yolk.
23 min - 6
Cool in the tin for 3 minutes, then run a knife round and lift out. Sprinkle with parsley and a little salt and pepper, and eat warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.