Korean style Egg Bread [Gaeran Bbang]

Hello everyone!

Today, I made an interesting brunch in the morning. It’s one of the street foods in Korea, Gaeran Bbang. It’s sold on the street in cold weather. So you might be able to try this in Korean when it’s winter. It’s so delicious when the bread is fresh from the oven. I ate it many times whenever I passed the food stall. Usually the outside of Gaeran Bbang is bread, and inside is like boiled egg. Literally, it’s Egg Bread ;-)

It’s pretty much only bread and egg but I made Gaeran Bbang on my way. So I added extra ingredients such as bacon and parsley. I had my Gaeran Bbang with black coffee and it was good start of new day :-)

Try Korean street food at home.

Download this recipe as a printer friendly PDF

Ingredients (6 breads)

For making bread:

  • 3/4 Cup Self-Rising flour (100g). or Multi-flour 100g with 1/4 Tsp of baking powder
  • 1 Egg
  • 1/2 Cup Milk
  • 4 Tsp Sugar
  • 1/4 Tsp Salt
  • 1 Tsp Butter (or Olive oil)
  • 1/5 Tsp Vanilla essence – Optional

For the filling:

  • 6 Eggs
  • 1 Bacon slice
  • Ground parsley
  • Salt

Steps

1. Mix the flour with 4 Tsp of sugar, 1/4 Tsp of salt in a bowl.

2. Crack an egg into a bowl. Mix well.

3. Add the milk little by little into a bowl while stirring until it turns to a nice thick flour base.

4. Coat the oil all side of baking pan. (oil spray recommended)

5. Pour the flour base into baking pan 1/3 much.

6. Crack the eggs one by one  into each hole.

7. Put chopped bacon and a little bit of ground parsley on the top. A pinch of salt for flavor.

8. Bake it for 10-15minutes at 200-200 degree.

9. Serve when it’s warm.It goes well with hot milk or coffee.

Tips

  • It’s good to fill the baking pan 1/3 full with flour base. If you add more than that, the egg will run over.
  • Before filling the baking pan, spray(coat) the pan with some oil. It helps to take bread out easily from the hole after baking.
  • If you don’t have baking pan, you can use a paper cup instead.
  • Depending on oven, it may turn out in different shape and texture. If your egg bread is still  doughy after baking, please bake in higher temperature next time.

 

Quick Korean*

Gaeran[계란]= Egg

Bbang[빵]= Bread

I hope you enjoyed this recipe! If you have a request for a korean recipe,
please leave it in the comments below!

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About Chloe

I'm from Korea. I love my people, culture and food.

37 Responses to “Korean style Egg Bread [Gaeran Bbang]”

  1. Such an interesting bread! I have to try this!

  2. I have been wanting egg bread for a while now and this was perfect! I did have to bake them at 350* for about 10-15 minutes. Thank you for the recipe.

  3. I’m baking it, but without backon :) Hope it will be good :P

  4. Oh! it looks so pretty and fun. I have to make this for my family and my professor. Can I use Pillsburry crescent dough already made in the refrigerator section?

    • You will get different texture of bread depending on what dough you use. So I think you can use pre-made one. The bread might be more hard or crunchy than the one on my recipe.

  5. i want to try this recipe but my problem is i have no baking pan like that. ( i am thinking that instead of batter, i can make a dough and then pressing it to the center will make a hole where i can put the egg, bacon and parsley, but think its funny. HAHA) can you help me? Thanks.

  6. Hi,

    I love korean food! especially ramen =). Never know this is korean food, thought it’s western food :D . Will give it a try! THanks

    • Hi Lili!
      Yeah,I don’t think GaeranBbang is the traditional Korea food, maybe inspired from western food one day.
      But it’s popular winter street food in Korea now for sure!
      Thank you for enjoying the recipe :)

  7. hi Chloe,
    I’ve just come back from Seoul and I love the egg buns.
    so I tried out your recipe. 2 nd attempt but not up to standard.
    I think it’s better not to cook it in the oven cos the top cooks faster so today I used lower heat but eggs overcooked…and the batter I both occasion wasn’t quite cooked.
    tomorrow I ll try cooking it over the bbq..low heat
    rgggghhhhh…so frustrating! I’m going to Seoul again in August so I will go to myeongdong to buy those special tins and look for these egg buns again.

    • Hi Mei,
      Oh, you’ve been to Seoul! Myeongdong has so many interesting street food including your favorite ‘egg bun’ :)

      Oh, did your egg bread got burnt? Yeah, I think depending on the temperature of the oven, it turns out with a bit different shape/ texture.
      Maybe try what you said, and if it still don’t work properly, how about bake the batter first and and it’s half cook, crack the egg on it then bake little bit more until the egg cooked :)

  8. I love the egg bread from Korea! Using this recipe, I found the egg was going a little hard on top, so now I place the muffin tray on top of a bigger tray. Filled the bigger tray with a little bit of boiling water and covered the whole thing, making sure everything was covered and the water in the larger tray doesn’t touch the bottom of the muffin tray. Cooked to this recipe and came out beautiful with nice soft eggs on top!!

    Thankyou!!!

  9. Hi Chloe! Was thinking of trying out your recipe but modifying it by using milk tea instead of milk only. Will keep you posted on how it turned out.

    • Hi Mills M,
      I think it’s better to use milk instead of milk tea as it tastes thicker.
      I’m not sure how it will turn out with milk tea, so please let us know how you go =)
      Have a good day!

  10. Hello Chloe,
    I followed your advise. Instead of replacing milk, I just added a teaspoon of Jinga Milk Tea. The recipe turned out great and have reposted my modified version on my blog. You can check it out here.

    Many thanks again, and happy cooking!

    • Hi Mills,
      I just your blog and photos of Egg bread you made. They look great!
      And thanks for enjoying my recipes. All the best wishes to you and your blog =)

  11. 안녕하세요 Chloe,

    I baked this for the first time today…350°F for 15 minutes, as mentioned in one of the comments above. Although the bread was a bit doughy and the egg top was soft (gooey, according to my daughter), it’s a keeper recipe.

    Next time, however, I’ll bake it at 375°F – 400°F for 10 – 15 minutes.

    Thank you for sharing your recipe.

    좋은 하루 되세요.

    • Hi Ariene,
      Oh thanks for letting me know that. I will add some info about baking in the post.
      Depending on oven people use, it may turn out in different shape and texture. As you mentioned, please bake them in higher temperature for longer time.
      Please let me know how it turns out next time :)
      Thank you!

  12. Any idea of these could be frozen after baking and if so, what to do when they are ready to be eaten? Thinking of making a batch in cupcake/muffin pan for a quick breakfast for my daughter.

  13. Hi, I really like this n will try it soon.
    But may I know when should I use the butter or olive oil? Is it together when v mix the egg with the flour?
    Thx…

  14. Hi Chloe,
    My Korean d-i-l recomended ur site & i lv it ! (She kns how much i lv Korean food!)
    Do u kn where in the States i can buy pans likek u hv?? I lv in San Diego, CA.
    Thk u for ur reply, & for ur blog!
    Nanci

  15. What about the butter

  16. What aboutth butter?

  17. Wow, it’s my first time eating it (I saw it in the streets but it was so hot during the summer that I didn’t taste it). It’s really good! Thank you for the recipe!

  18. Deusil,nan jeongmal sidohago jeulgil su issdolog nolyeoghagessseu bnida,i yolibeob-eul salanghaessda.. :) :) ;) :D

  19. Deusil,nan jeongmal sidohago jeulgil su issdolog nolyeoghagessseu bnida,i yolibeob-eul salanghaessda..
    :) :D ;)

  20. Hi! when I watching The Return of Superman, i saw they do this bread and i was like ”oh it’s interesting and easy” then I search for the recipe. hehe thank you btw for sharing this :) ) I’m huge fans of korean ^^

  21. thanks a lot for the rcpe.. i really want to try it once i saw jang junu n his father bake it in the superman return show. looks tasty. #_#

  22. What about the 1 Tsp of Butter or Olive Oil? Do I mix it in with the flour or use it on the baking pan?

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