Korean Egg Bread – Gyeran Ppang!
If you visited Korea before, you’ll probably seen these mini breads being freshly made by street vendors.
The aroma from the vendors will capture your attention and the price will seal the deal!
$1 for Gyeran Ppang.
So what is it? Gyeran means “Egg”. Ppang means “Bread”. This is Korean Egg Bread.It’s essentially a fresh egg that’s been dropped into cake batter. The mini cake is quickly cooked – coming out moist, soft and slightly sweet. While the egg delivers protein and a savory flavor.
Now, the street vendors in Korea use an oval, metal mold – to get that characteristic shape that Koreans are familiar with.
But for homecooking, no need to buy any molds. We can make it using paper cups!
Cooking Notes for Korean Egg Bread:
Melt some butter and brush it along the inside of the paper cup – this will prevent the bread from sticking.
Once an egg is dropped into the cup, use a toothpick or fork to gently pierce it. That way, the yolk slightly runs and mixes with the egg white, for a more uniform distribution (you don’t want to bite into an entire yolk).
I also recommend topping the cups off with cheese - to get a beautiful crispy top! Use a mix of shredded yellow cheese (like cheddar) as well as a white cheese (like mozzarella).
Important: The cooking temperature and time will slightly vary for you – as your air-fryer (or oven) is different in size and power from mine.
For us, the perfect cooking time was at 165°C (~325°F) for 30 minutes.
Note: The smaller air-fryers tend to cook food faster - because of the compact space.
So to play it safe - after 20 minutes, I recommend opening the air-fryer and poking the middle of one of the cups (all the way down to the bottom) with a toothpick or chopstick.
Check how much wet batter (if any) shows up on the tip of your chopstick. This will help you gauge how much more baking time you need.
That’s it folks! Simple as that.
Did you give it a shot? Tag us on IG – we love flipping through your pictures in the morning. Makes us very happy!
-Daniel out 🕺
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
- ¾ Cup Milk
- 1 Egg (To mix into the milk)
- 1.5 Cups Pancake Mix (aka Hotcake Mix)
- 2 Tablespoons Butter
- 4 Paper Cups (~length of your palm)
- 4 Eggs (To drop into cups)
- 1 strip Bacon
- Handful of Shredded Mozzarella Cheese
- Handful of Shredded Cheddar Cheese
- Few shakes Salt
- Few shakes Dried Parsley
Prepare Egg Bread Cups
- Take out a mixing bowl and place in milk (¾ cup). Drop in an egg and whisk it thoroughly.
- Next, add 1.5 cups of pancake mix. Give it another thorough whisk.
- Melt some Butter (2 Tablespoons) in the microwave. Then use a kitchen brush and coat the melted butter onto the inside of the 4 paper cups.
- Now carefully pour the batter into the cups - fill each only halfway.
- Then carefully drop an egg into each cup. Use a fork and gently pierce the egg yolk - so it can distribute evenly as it bakes.
- Then don't forget to season - sprinkle a small pinch of salt over the eggs.
- Optional: Cut a strip of bacon into bite-sized pieces. Then place it as a topping onto each cup.
- Next, place a small amount of mozzarella cheese and cheddar cheese over the top of each cup.
- Finally, garnish the cups with a few shakes of dried parsley.
Bake Korean Egg Bread
- Place the cups into an air-fryer. Set for 30 minutes at 165°C (325°F).
- Note: After 20 minutes, briefly open the lid and poke the middle of one of the cups - down to the bottom - with a chopstick or toothpick. See how much wet batter comes up. If it's not wet at all, yours is done. If it comes out slightly wet, continue cooking until the 30 minute mark.
- Once the cups are fully cooked thorough, take the cups out of the air-fryer and let them cool down for a few minutes. Then use a pair of scissors and make a cut along the paper cup. Tear it open with your fingers and gently remove the egg bread.
- Bon Appetit! If you're like me, cut the egg bread down the middle and place a small drizzle of hot sauce onto each side! So delicious 😉
What pancake mix did you use? Is it a sweet one? Because I have morinaga pancake mix and it is *very* sweet so I'm hesitant to use it for this recipe.
Cora Mastren says
I've tried another recipe with vanilla, I think your recipe needs that. It adds a wonderful flavor to the cake.
Also, Anneloes. An air fryer is just a convection oven, you can use a regular oven, just add 25-30 degrees to the cooking temp for a regular oven.
Do you have an idea if this can be made without an air fryer by any chance? 🙂 if so, how?