Korean Egg Bread (Gyeran Bbang)

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I love eating this 'egg bread' on the streets of Seoul. Usually, it is just made up of a pancake-like dough with egg. I have pimped out this version with some bacon, tomato and gooey cheese. I can see why it is such a popular street food, as it is so easy to eat on the go, yet still a completely gratifying breakfast.


Makes 6 egg breads

  • 250g (9oz) plain flour
  • 3 tsp baking powder
  • 1⁄2 tsp sea salt
  • 170ml (5fl oz) whole milk 2 tsp butter, melted
  • 3 eggs, beaten
  • 15g (1⁄2oz) chives, chopped, to serve


  • 6 egg yolks
  • 80g (3oz) bacon, diced
  • 50g (2oz) tomato, diced
  • 80g (3oz) mozzarella cheese, grated
  • sea salt and freshly ground black pepper


  1. Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a six-hole muffin tin with paper cases.
  2. For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well.
  3. In another bowl, whisk together the milk, butter and eggs.
  4. Make a well in the centre of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth.
  5. Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one. Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one.
  6. Bake the bread for 20–25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.

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