Gyeran-ppang (Korean Egg Bread)
A recipe for gyeran-ppang, Korea's beloved winter street snack, made easily at home with an air fryer. Pancake batter is poured into paper cups, a whole egg is cracked on top, and cheese or corn can be added before seasoning with a pinch of salt and sugar and baking until set. The fluffy bread pairs perfectly with the softly cooked egg for a warm winter treat.
Ingredients
Main Ingredients
- Eggs4
- Pancake mix100g
- Milk50ml
- Cooking oilA little
- SaltA little
- SugarA little
- Dried parsleyA little
- Mozzarella cheese (optional)A little
- Canned corn (optional)A little
- Paper cup3
Directions
- 1
Put 100g of pancake mix in a measuring cup or a bowl of suitable size.
- 2
Add 1 egg and 50ml of milk to the bowl with the pancake mix.
- 3
Mix well until there are no lumps of powder left. Using a whisk makes it much easier to dissolve the mix evenly.
- 4
The batter is ready when it flows down thickly as you lift it up!
- 5
Prepare 3 paper cups and brush the inside evenly with cooking oil.
- 6
Pour the batter evenly into the 3 oiled paper cups, filling each about 1/3 full.
- 7
Add cheese or corn to taste. I added a little mozzarella cheese.
- 8
Crack one whole egg into each cup, then snip the yolk lightly with scissors.
- 9
Finish by sprinkling a pinch of salt, two or three pinches of sugar, and some parsley flakes on top!
- 10
Cook the prepared egg bread in an air fryer at 180°C for 5 minutes, then at 160°C for 15 minutes — 20 minutes total — until done!
Tips
Adding cheese or corn on top of the batter makes it even richer. Fill the paper cups only about 1/3 full so the batter doesn't overflow as it rises.