Gyeran-ppang

Gyeran-ppang — literally 'egg bread' — is a Korean street food staple baked to order in cast-iron moulds at pojangmacha food stalls. A sweet, slightly dense batter bakes around a whole egg dropped in at the last moment, creating a pocket-sized snack that is simultaneously sweet and savoury. Contemporary bakeries and cafes have elevated gyeran-ppang into a modern-fusion item, adding cheese, herbs and chilli.

Serves: 4

Ingredients

• 200g (1⅓ cups) plain flour
• 1½ tsp baking powder
• ½ tsp fine salt
• 40g (3 tbsp) caster sugar
• 250ml (1 cup) whole milk
• 2 eggs (for the batter)
• 40g (3 tbsp) unsalted butter, melted
• 1 tsp vanilla extract
• 8 small eggs (for baking whole into the bread)
• 60g (2 oz) mature cheddar or Gouda, grated (optional, modern-fusion)
• Freshly ground black pepper
• Fine salt, for sprinkling
• Sliced spring onion, to garnish (optional)

Instructions

1. Preheat the oven to 190°C (375°F). Generously butter 8 wells of a muffin tin or mini-loaf tin — traditional gyeran-ppang moulds are narrow rectangular, but muffin tins work well.
2. Whisk together the flour, baking powder, salt and sugar. In a separate jug, whisk together the milk, 2 whole eggs, melted butter and vanilla.
3. Pour the wet ingredients into the dry and stir until just combined — a few small lumps are fine; do not overmix.
4. Fill each muffin well two-thirds full with batter. Crack one small egg directly into the centre of each well — it will sit on top of the batter.
5. If using cheese, scatter grated cheese around (not on) the egg. Season with a pinch of salt and black pepper.
6. Bake for 15–18 minutes until the batter is set, the edges are golden and the egg white is just cooked but the yolk remains slightly runny.
7. Slide out of the tin immediately with a butter knife. Scatter with spring onion if desired. Serve hot.

Cook's Notes: Small eggs (size 2 or 3) are ideal as they cook more evenly before the bread overbakes. The cheese addition is a modern cafe-style twist — omit for the classic street version. Gyeran-ppang cool quickly, so eat immediately from the mould.