By eatmundo · July 9, 2026
Same ingredients, elsewhere in the world
21 matchesDishes from other countries' kitchens, made from the same core ingredients as Gyeranppang (Korean Egg Bread). The percentage is the share of ingredients the two recipes have in common.
Classic Southern CornbreadIn the USA · same ingredients· Same technique83%
Savory Southern Chicken and WafflesIn the USA · same ingredients77%
Classic American Corn DogIn the USA · same ingredients67%
A beloved Korean street food, Gyeranppang is a delightful savory-sweet egg bread that's soft, fluffy, and incredibly satisfying. Each golden-brown loaf encases a whole baked egg, creating a unique and comforting snack perfect for any time of day.
According to eatmundo's ingredient comparison, the closest dish to Gyeranppang from another cuisine is Classic Southern Cornbread (USA): the two share 83% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Begin by preheating your oven to 180°C (350°F) and lightly greasing 4 individual small loaf pans or muffin tins. This ensures your Gyeranppang won't stick and will release beautifully after baking.
- 2
In a large mixing bowl, whisk together 150g all-purpose flour, 30g granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until well combined. This dry mixture forms the base of your fluffy bread.
- 3
In a separate medium bowl, combine 120ml whole milk, 1 large egg, and 20g melted unsalted butter. Whisk these wet ingredients until they are smooth and evenly incorporated, ready to meet the dry mixture.
- 4
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough bread; a few lumps are perfectly fine.
- 5
Divide the batter evenly among your 4 prepared loaf pans or muffin tins, filling each mold about halfway. This leaves plenty of room for our star ingredient, the egg!
- 6
Carefully crack one large egg directly into the center of the batter in each mold. Sprinkle a tiny pinch of salt and another pinch of sugar over each egg to enhance its flavor.
- 7
Bake in the preheated oven for 15-20 minutes, or until the bread is golden brown around the edges and a toothpick inserted into the bread (not the egg) comes out clean. The egg white should be fully set, but the yolk can still be delightfully jammy.
- 8
Once baked, carefully remove the Gyeranppang from the molds and let them cool on a wire rack for a few minutes. If desired, garnish with 1 tablespoon of freshly chopped parsley before serving warm.
Frequently Asked Questions
What is Gyeranppang?
Gyeranppang is a Korean street food consisting of a small, rectangular loaf of sweet bread baked with a whole egg on top. It is primarily made from a batter of flour, milk, sugar, and baking powder, and is typically consumed as a warm snack during the winter months.
Can I use standard muffin tins or silicone molds for Gyeranppang?
Yes, standard muffin tins or silicone molds work wonderfully for Gyeranppang, especially if you don't have individual loaf pans. Just ensure they are well-greased.
How do I know when my Gyeranppang is perfectly cooked?
The bread should be golden brown and a toothpick inserted into the bread portion (avoiding the egg) should come out clean. The egg whites should be fully set, though the yolk can be slightly runny for a richer taste.
Are there any optional ingredients I can add to customize my Gyeranppang?
Absolutely! A sprinkle of shredded mozzarella cheese, a small piece of cooked bacon, or even a few chopped chives can be added to the batter or around the egg before baking for extra flavor.
What's the best way to store and reheat leftover Gyeranppang?
Gyeranppang is best enjoyed fresh. If you have leftovers, store them at room temperature for up to one day and reheat briefly in a microwave for 30 seconds or a toaster oven until warmed through.
