Gyeranppang is one of those special Korean street foods that conjure many sensory memories. Many Korean people ate it growing up. On a cold day, the smell of the sweet egg bread wafting from a local street food vendor is so inviting. The smell of gyeranppang is as sweet as the smell of fresh waffles.
You can find gyeranppang egg bread “계란빵” almost anywhere on the streets of Korea. This is a perfect snack or small morning meal. The hot crunchy sweet bread with the delicious egg is the perfect combo. My favorite Korean Food Blogger, Maangchi, recently shared her own recipe for eggbread which inspired me to make it at home for the first time. I made her traditional version as well as a corn muffin mix version. You can decorate this gyeranppang with your own garnishes such as paprika peppers or scallions. I love that you can make up to 6 of them at once in a traditional toaster oven in a few minutes. These taste great reheated for breakfast the next morning.
It was so fun to make these with my friend, the talented designer, Patricia Chang. You can see the influence of her beautiful styling in this post. For the corn muffin version of the gyeranbbang we used the Betty Crocker corn muffin mix. It is about 70 cents for 1 pack which makes 6 large muffins. You can purchase the corn muffin mix on Amazon.
A quick video, making 6 corn muffin eggbread in the toaster oven with the Betty Crocker Mix.
- 1 tablespoon unsalted butter, melted
- 3 tablespoons sugar
- a pinch of salt
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ½ cup all purpose flour
- ½ cup milk
- 4 eggs
- 1 teaspoon cooking oil
- 1 stick of mozzarella cheese (optional), cut into 6 equal-sized small pieces if used.
- Mix together ingredients and cook in a 400 degree Farenheit oven for 10-15min depending on size. Check to see if the egg is cooked through after 10min and continue cooking until the egg is firm.
- Recipe adapted from Maangchi.