📝 About This Recipe
Walking through the bustling streets of Seoul, the intoxicating aroma of vanilla and toasted eggs often leads you to a Gyeran-ppang vendor. This iconic Korean street food features a fluffy, slightly sweet pancake-like batter cradling a whole, perfectly cooked egg. It is the ultimate harmony of sweet and savory, offering a comforting warmth that makes it the perfect grab-and-go breakfast or afternoon snack.
🥗 Ingredients
The Batter
- 1 cup All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 3 tablespoons Granulated sugar (adjust for desired sweetness)
- 1/4 teaspoon Salt (fine sea salt)
- 2/3 cup Milk (whole milk preferred, room temperature)
- 3 tablespoons Unsalted butter (melted and cooled)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Vanilla extract (for a subtle aromatic sweetness)
The Toppings
- 6 small to medium Eggs (one for each bread)
- 1/2 cup Mozzarella cheese (shredded)
- 1 tablespoon Parsley (dried or freshly chopped for garnish)
- 1 pinch Salt and Black pepper (to season the top of each egg)
- 2 tablespoons Cooked bacon bits (optional for extra savoriness)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Generously grease a 6-slot jumbo muffin tin or specialized oval Gyeran-ppang molds with melted butter or cooking spray.
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2
In a medium mixing bowl, whisk together the sifted flour, baking powder, sugar, and salt until well combined.
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3
In a separate smaller bowl, beat one egg and combine it with the milk, melted butter, and vanilla extract. Whisk until the mixture is uniform.
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4
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until smooth. Be careful not to overmix, which can make the bread tough.
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5
Fill each greased muffin slot about 1/3 of the way full with the batter. You want enough room for the egg and the bread to rise.
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6
Carefully crack one egg into each slot, sitting it directly on top of the raw batter. If using jumbo eggs, you may need to remove a little bit of the white so it doesn't overflow.
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7
Using a toothpick, gently poke the yolk of each egg once. This prevents the yolks from 'popping' or exploding in the oven due to steam buildup.
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8
Sprinkle a pinch of salt and black pepper over each egg. Follow with a generous pinch of shredded mozzarella and bacon bits if using.
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9
Place the tin in the center rack of the oven and bake for 20 to 25 minutes.
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10
Check for doneness by inserting a toothpick into the bread portion; it should come out clean. The egg white should be fully set and the yolk should be cooked through (or slightly jammy depending on preference).
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11
During the last 2 minutes of baking, sprinkle the dried parsley over the tops for a pop of color.
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12
Remove from the oven and let the breads cool in the tin for 5 minutes. Use a butter knife to gently loosen the edges before lifting them out.
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13
Serve warm while the cheese is still melty and the bread is soft.
💡 Chef's Tips
For the most authentic flavor, use a slightly sweet batter to contrast the salty egg. If you don't have a muffin tin, you can use individual ramekins or even sturdy paper cups. Room temperature eggs and milk ensure the batter incorporates smoothly without clumping the melted butter. Don't overfill the molds; the batter rises significantly, and the egg adds bulk. If you prefer a runny yolk, reduce the baking time by 3-4 minutes, but ensure the bread batter is fully cooked.
🍽️ Serving Suggestions
Pair with a hot cup of Korean Barley Tea (Bori-cha) to balance the richness. Serve alongside some spicy Kimchi to cut through the sweetness of the bread. Drizzle with a little bit of maple syrup or honey for an extra sweet-and-savory kick. Enjoy as a quick breakfast with a side of fresh fruit like Asian pear or strawberries. Pack them in a lunchbox; they are surprisingly delicious even at room temperature.