Korean style Egg Bread [Gaeran Bbang]

September 21, 2011 15 Comments

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 180-200 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.

 

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.
View all posts by Chloe →

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

  1. annapeipeee Reply October 19, 2011 at 12:15 pm

    Such an interesting bread! I have to try this!

  2. Harmony Reply November 3, 2011 at 12:34 am

    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. Miso Reply November 9, 2011 at 5:48 pm

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

  4. Mai Nguyen Reply December 24, 2012 at 11:39 am

    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?

    • Chloe Reply February 14, 2013 at 1:15 pm

      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. Imman Comia Reply February 7, 2013 at 9:10 am

    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. Lili Reply March 19, 2013 at 6:58 am

    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

    • Chloe Reply April 9, 2013 at 9:32 am

      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. Mei leng Reply April 24, 2013 at 12:49 am

    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.

    • Chloe Reply May 1, 2013 at 4:15 am

      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 :)

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