When you cut through a crispy and chewy Korean egg bun (or gyeran-ppang), you’ll feel like you’re staring at the sun. Eating this egg bread, I imagine myself exploring the exhilarating and bustling streets of Seoul. On days when you’re short on time, I hope you’ll turn to this recipe. Plus, you can quickly make Korean egg bread for any meal all year round.
This gyeran-ppang includes chia seeds in the batter for an extra crunch. Feel free to add toppings of your choice, like spinach, kimchi, cheese, or just let the baked egg be the star!
Note: Be sure to soak the chia seeds in about 5 tablespoons (75g) of filtered water for 30 minutes before adding them to the batter. Drain the chia seeds first if there is excess water.
Satisfying Korean Egg Bread
Photo via Nicole Soper Photography.
Ingredients
For the dough:
- About ⅔ cup (85 g) all-purpose flour
- 1 tablespoon (8 g) tapioca flour
- ¼ cup (50g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon nutmeg (optional)
- ⅓ cup (75 g) melted butter
- 1 egg (about 2 ounces or 50 g)
- ⅓ cup (80g) milk
- 1 tablespoon (13g) chia seeds, soaked
- 1 teaspoon vanilla extract (optional)
For the toppings:
- 6 small eggs (about 9 ounces or 228 g), uncracked
- A few pinches of salt, pepper and paprika, or to taste
- 1 tablespoon (5g) grated parmesan (optional)
- 1 teaspoon black sesame seeds (optional)
- 2 green onions, minced (optional)
Image via Quarto Publishing Group USA Inc.
directions
- Preheat the oven to 365°F (185°C or thermostat 5) and place a rack in the middle.
- Generously grease a 6 muffin pan.
- Mix the dough. In a large bowl, mix all the ingredients for the batter until smooth and homogeneous.
- Fill each muffin tin one quarter with batter. Reserve the rest of the dough. Crack an egg into each cup. Season the eggs with salt, pepper and paprika. Top each egg with 1-2 teaspoons of the remaining batter. Optionally, garnish each bun with a pinch of parmesan, a few sesame seeds and sliced green onions. Make sure the cups don’t overflow.
- Bake for about 15 minutes, until the tops are golden brown.
- Remove from oven. I like to enjoy these hot ones. Take the egg buns out of the muffin tins. Cut them in half to see the beautiful cross-section of the sun-like egg. Refrigerate leftover dough and use it within a few days. Bake to make plain chia muffins.
Recipe and accompanying text via Kathleen Lieu.
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