Korean Egg Bread

Korean Egg Bread


  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 and 1/2 cups milk
  • 4 tablespoons unsalted butter, melted
  • 4 whole eggs (1 egg per bread)


  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a separate bowl, beat 2 eggs and add milk. Mix well.
  3. Pour the wet ingredients into the dry ingredients, stirring until just combined. Add melted butter and continue to mix until you have a smooth batter.
  4. Preheat a non-stick pan or a griddle over medium heat. Grease the molds or cups of a gyeran-ppang pan or use muffin tins.
  5. Fill each cup about halfway with batter.
  6. Crack one egg into each cup, on top of the batter.
  7. Spoon more batter over the eggs, covering them but leaving the tops visible.
  8. Cook on medium heat until the edges of the bread start to set.
  9. Carefully flip each bread using a spatula to cook the other side.
  10. Continue cooking until both sides are golden brown, and the egg is cooked to your liking.
  11. Remove from the pan and let them cool slightly before serving.
  12. Optionally, brush the tops with a sweet glaze or honey for added sweetness.
  13. Enjoy your delicious Korean Egg Bread, with its soft bread exterior and a surprise egg center!

*Recipe on video and text may differ from each other!

How to cook Korean Egg Bread:

Original Bread recipes