Korean egg bread makes a great snack, especially if you love eggs. But unlike Sotteok Sotteok, Gamja hot dogs, and Ppopgi, this Korean street food isn’t just a snack. Interestingly, it can also be the perfect alternative to your usual toasts or pancakes for breakfast!
It always hits the spot, whether you have it on the go or savouring every bite at the comfort of your home. With its pleasing aroma and delicate texture, this piping hot sandwich is perhaps worth burning your tongue for.
‘Gyeran’ (계란) stands for ‘egg’, whereas ‘ppang’ (ë¹µ) means bread in Korean. Therefore, ‘Gyeranppang’ (계란빵) is exactly what you think it is; egg bread.
Korean Egg Bread (gyeranppang) Recipe, Make At Home Recipe!
Invented in the 1960s, this is a yummy, oblong-shaped Korean street food stuffed with eggs and sometimes cheese and bacon. Similar to American pancakes with eggs and bacon, Gyeranppang is a Korean delicacy with all that wrapped into a bun.
It is a popular winter snack in Korea best enjoyed hot and fresh when it’s freezing outside. One could say that enjoying this street food feels like getting a warm hug. You can easily find street vendors baking tons of this fluffy snack in special oblong moulds during winter.
The steamed bun is uniquely sweet and savoury when it comes to taste. Many describe it as a delicious muffin that is slightly sweet and salty at once. Many have also associated the taste with corn muffins, but minus the corn and less sweet.
Egg Bread Toast Recipe
A serving of this delectable Korean egg bread contains around 220 calories. Light yet satisfying and hearty, the street food can also be a tasty option for breakfast or lunch.
There are many variations as to this classic Korean egg bread sandwich. First, you may find some cooks sandwich the egg between the batter. Other than that, some cooks place the egg on top of the bread.
The plain and original Gyeranppang only contains egg. Usually, the consistency of the egg is a cross between scrambled and hard-boiled. This makes the egg sort of creamy yet not too runny. However, some versions of this street food contain a completely hard-boiled egg inside.
Easy Egg Bread
Besides that, some street vendors would also include cheese or ham in the batter. Adding bacon slices makes it smokier and more savoury. Due to that, this particular variation is a favourite of many. On the other hand, the cheesy version tastes pretty similar to baked macaroni and cheese.
This savoury snack also lends itself to various toppings such as bacon bits, tomato sauce, parsley, and sausages. Healthier ones include nuts, grains, and sunflower seeds. Honestly, there are tons of variations, and it all depends on the vendors.
We’ll provide a Korean egg bread with sausage recipe for you to try out at home in this post. It is a highly versatile snack that you may even create other variations according to your heart’s content.
Easy French Toast
You do not have to go through many struggles to obtain the ingredients for this yummy treat. Many of them are readily available at any supermarket. The main ingredients are:
Street vendors in Korea use a specialized oval metal mould to make the authentic oblong-shaped Gyeranppang which most Koreans are familiar with. In addition, they use a Korean egg bread machine or maker, which allows them to make dozens of loaves at a time. However, owning this specific Korean egg bread mould is not necessary to make the snack at home.
Instead, you can use your usual baking wares like metal loaf pans or even paper cups! Muffin tins – which we believe you already have at home – would work well as a substitute. On the other hand, bread loaf tins would be perfect for making the snack in bigger batches.
Gyeranppang 계란빵 Korean Egg Bread Recipe
Still, want to try to make yours exactly like the ones from the Korean vendors? Then, a minibar tray would be the best option to use as your mould. Your fluffy snack would be the closest in size to the classic street food by using that.
Those who commit to the keto diet do not have to miss out on the tastiness of this snack. Instead, you can simply make your Gyeranppang keto-friendly!
To make a keto batter, you can substitute sugar with a low-carb sweetener such as stevia or erythritol. These two substitutes taste and bake just like sugar. Other than that, you can also use almond flour instead of regular self-raising flour. Heavy cream can add thickness to the batter, while sour cream adds flavour and moisture.
Egg Toast Recipe (egg & Bread Toast)
The first step is to make the batter by mixing butter, sugar, flour, egg, and other required ingredients until smooth. The batter is then poured into the baking mould and topped with an egg. You may also add other preferred toppings before baking them in the oven for about 25 minutes. Once baked, all that is left to do is serve hot and enjoy!
This is a recipe to make Korean egg bread, a street food that is sweet and savoury. Though often eaten during winter in Korea, you can enjoy this fluffy little bun anytime and anywhere. It is also customizable so that you may modify it according to your preferences.
Calories: 260 kcal Carbohydrates: 22 g Protein: 8 g Fat: 15 g Saturated Fat: 8 g Cholesterol: 201 mg Sodium: 261 mg Potassium: 100 mg Sugar: 12 g Vitamin A: 588 IU Calcium: 47 mg Iron: 1 mg
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and is only a rough estimate.
Curious to see the whole process of preparing this dish? LG’s Kitchen on Youtube has the perfect video recipe for this. Do check out their video to learn how they prepare their own version of the Korean Egg Bread recipe!At the heart of a great egg sandwich is a creamy egg filling and essential to this are soft boiled, not hard boiled eggs! The creamy yolks practically makes its own mayonnaise sauce and the soft-set egg whites almost melt in your mouth.
You wouldn’t think that someone would have so many opinions about a simple egg sandwich, but as I sat down to write this recipe, it turns out I do! Here’s my egg sandwich thought-dump, roughly in care-factor order:
Here’s an up-close-and-personal look at the filling. The left photo is just soft boiled eggs mashed up. You can see that it’s already pretty creamy, even before adding the mayonnaise! Then the photo on the right is the finished filling after adding the mayonnaise and mustard.
As already emphasised a number of times (reeks of passion, right??!), the key ingredient here is soft boiled rather than hard boiled eggs! With creamy yolks, you only need a mere dab of mayonnaise and smidge of mustard for a creamy, luxurious filling.
As for the bread, you can really use anything you want though for traditional tea-type sandwiches (like pictured), soft white sandwich bread is the go. My only tip is to avoid crusty, chewy artisan bread (like sourdough). Filling ooze issues. Stick with soft bread!
And there you have it! My egg sandwich. I know there are recipes out there with more bells and whistles, using fancier ingredients like creme fraiche, perhaps a smidge of curry powder, and other add-ins.
But to me, all that is unnecessary if you use soft boiled eggs. This is one of those recipes where the end result is so much more than the sum of its parts. I hope you give it a go! Let me know what you think if you do. And also, you know I always love hearing your thoughts on my thoughts on matters of food. Do you disagree with my position on soft boiled eggs? Do you think celery is mandatory? Fancier bread?
Recipe video above. At the heart of a great egg sandwich is a creamy egg filling and essential to this are soft boiled, not hard boiled eggs! The creamy yolks practically makes its own mayonnaise sauce and the soft-set egg whites almost dissolve in your mouth.
1. Soft boiled eggs – Boil 10cm/4″ water, gently place eggs in, set timer for 8 minutes. Cool 10 minutes in sink or large bowl of cold water. Peel from base in water. (See boil eggs recipe for full directions & the why)
2. Mayonnaise – Whole egg mayo is creamier and less tangy than normal mayo. My recommended is S&W (Australia), followed by Hellman’s and Kewpie (equal second).
3. Bread – My preferred is Baker’s Delight standard white sandwich bread (thick cut which is thicker than standard slices) but any sandwich bread with work. (Australian chain bakery brand). Though if you use very chewy artisan bread with thick crusts, you may experience filling ooze issues when eating. The filling is creamy!!
4.Cutting – For extra neat cuts, refrigerate for 1 hour before cutting (this firms the filling). Pictured in post – each sandwich cut into 3 rectangle fingers. Other options diagonal (2 or 4 per sandwich) or squares.
5. Storage – 2 days in the fridge, but please eat at room temperature! You can’t taste the filling as much when fridge cold.
Calories: 376 cal (19%) Carbohydrates: 27 g (9%)
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