Korean Gyeran-ppang, Egg Bread

📍 Where this dish comes from: Seoul · Bukchon Hanok Village
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Gyeran-ppang is a winter street snack: a little oval loaf of sweet, buttery batter baked with a whole egg nestled on top. Vendors cook dozens at a time in special molds, and the smell on a cold day is hard to walk past. This almond-flour version bakes in a muffin tin and keeps the sweet-savory charm of the original.

Per serving: 278 calories · 3.3 g net carbs · 13 g protein · 23 g fat (calculated from the ingredients)

What You’ll Need

Korean Gyeran-ppang, Egg Bread

Gyeran-ppang is a winter street snack: a little oval loaf of sweet, buttery batter baked with a whole egg nestled on top. Vendors cook dozens at a time in special molds, and the smell on a cold day is hard to walk past. This almond-flour version bakes in a muffin tin and keeps the sweet-savory charm of the original.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Breakfast

Cuisine: Korean

Servings: 6 servings

Calories: 278kcal

Ingredients

• 1 cup blanched almond flour
• 1 tablespoon coconut flour
• 2 tablespoons allulose
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs for the batter
• 1/4 cup heavy cream
• 2 tablespoons butter melted, plus extra for greasing
• 1/2 teaspoon vanilla extract
• 6 large eggs for topping
• 1 tablespoon chopped fresh parsley

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Instructions

• Heat the oven to 375°F (190°C). Generously butter 6 cups of a standard muffin tin or 6 oval gyeran-ppang molds.
• In a bowl, whisk together the almond flour, coconut flour, allulose, baking powder and salt.
• In another bowl, whisk the 2 batter eggs, cream, melted butter and vanilla. Stir into the dry ingredients until smooth and thick.
• Divide the batter among the cups, filling each about halfway. Use the back of a spoon to make a small well in the center of each.
• Crack one egg into each well. Season the eggs with a tiny pinch of salt and sprinkle with parsley.
• Bake for 18 to 22 minutes, until the bread is golden and springs back and the egg whites are set. Cool for 5 minutes, then run a knife around the edges to release.

Notes

For runny yolks, bake closer to 18 minutes; for firm yolks, go to 22. Small eggs fit the cups best. If you only have large or extra-large eggs, pour off a little of the white so it does not overflow.

Chef's Tip: Add a spoonful of shredded mozzarella or finely diced ham to the batter for a savory twist that many Seoul vendors now sell.

Keto Swap: Wheat flour and sugar are replaced with almond flour, a touch of coconut flour and allulose. Allulose browns like sugar, which gives the bread its golden top.

Success Tip: These reheat well in a toaster oven for 4 minutes, making them an easy grab-and-go school or work breakfast.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 278kcal | Protein: 13g | Fat: 23g | Fiber: 2.5g

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About This Dish

Gyeran-ppang means "egg bread," and it is said to have first been sold near the back gate of Inha University in Incheon in 1984. Street vendors bake it in a machine with a few dozen oblong slots, cracking a whole egg onto the batter in each one. It is especially popular in winter, when students and office workers buy it warm to hold on the walk home. Modern versions are topped with cheese, ham or parsley. Its sweet batter and salty egg make it a perfect example of the sweet-and-savory balance Koreans love.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 1: Breakfast (Bukchon Hanok Village). See all Korean recipes