I just came across this when a Facebook friend told me about it. So I went ahead and baked a small batch for the kids’ breakfast. They are really nice. I will make them again in a few weeks. So here’s my own version of this Korean street food. I think I have ‘westernized’ the taste a little, making the flavour a bit bigger.  12871486_10209078866798958_2886004962313531630_n

Korean Egg Bread (Gyeran bbang)

Korean Egg Bread (Gyeran bbang)



3/4 cup milk + 2 Tbsp vinegar (or 3/4 buttermilk)

1 egg

1 cup self-raising flour

1/2 tsp chicken powder/bullion

1/2 tsp pepper

2 Tbsp melted butter or any oil


6 eggs (very small, max size of 50g, if you can't get small eggs, use egg yolks only), if making loaf, 4 is sufficient

2 slices of bacon

A handful of cheese you like

Chopped chives, parsley, green onions, thyme... any combination, any green herb you fancy

3 Tbsp parmesan cheese


  1. Preheat oven at 205C.
  2. Batter
  3. Combine the dry ingredients and the wet ingredients and mix till just combined.
  4. Assemble
  5. Completely oil the muffin tins. This recipe makes 6 muffins.
  6. Scoop 3 Tbsp of batter into each muffin cup.
  7. Crack an egg into each (or egg yolk only) cup.
  8. Sprinkle the bacon and cheese filings if using.
  9. Fill the muffin cup with more batter to 2/3 full.
  10. Top each muffin with more chives or green herb toppings and 1/2 Tbsp parmesan cheese.
  11. Bake on a medium to high shelf for 18-20 minutes or when it is golden brown and fluffy.
  12. Serve warm.
  13. Loaf
  14. To make loaves, just pour half the batter into a loaf tin, crack large eggs (70 to 80g) into the loaf tin and then top it with the rest of the batter. Do the same topping and bake on a middle shelf in the oven at 200C.

You can also make them into loaves. Like this: 11967_10209126138980733_6608104262216473171_n12717981_10209126139820754_4728743586450221737_n12400988_10209126139380743_7760763991411416550_n12670747_10209126139620749_6366507855486035552_n