Korean Gyeran-bbang (Egg Bread) with Mozzarella

Name: Korean Gyeran-bbang (Egg Bread) with Mozzarella
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 1 cup (125 g) all-purpose flour, spooned into cup and leveled; 3 tablespoons (38 g) granulated sugar; 1 teaspoon (4 g) baking powder; ¼ teaspoon (1½ g) fine salt; 1 large (50 g) large egg, at room temperature; ½ cup (120 ml) whole milk, at room temperature; 3 tablespoons (43 g) unsalted butter, melted and slightly cooled, plus 1 teaspoon softened for greasing; ½ teaspoon (2½ ml) vanilla extract; ½ cup (56 g) shredded low-moisture mozzarella, loosely packed; 6 large (300 g) large eggs, cold, left whole in shell; 1 tablespoon (4 g) fresh parsley, finely chopped; black pepper, freshly ground, to taste; flaky sea salt, to taste

From the MyKitchenBank Kitchen

Fluffy, lightly sweet Korean street-food muffin-style bread batter with a whole egg baked right on top, finished with melty mozzarella. Soft, savory-sweet, and ready in about 40 minutes.

Prep: 15 min
Cook: 22 min
Wait: 8 min
Total: 45 min
Makes: 6 egg breads

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Ingredients

6 servings

For the batter
1 cup (125 g) all-purpose flour, spooned into cup and leveled
3 tablespoons (38 g) granulated sugar
1 teaspoon (4 g) baking powder
¼ teaspoon (1.5 g) fine salt
1 large (50 g) large egg, at room temperature
½ cup (120 ml) whole milk, at room temperature
3 tablespoons (43 g) unsalted butter, melted and slightly cooled, plus 1 teaspoon softened for greasing
½ teaspoon (2.5 ml) vanilla extract
For the topping
½ cup (56 g) shredded low-moisture mozzarella, loosely packed
6 large (300 g) large eggs, cold, left whole in shell
1 tablespoon (4 g) fresh parsley, finely chopped
black pepper, freshly ground, to taste
flaky sea salt, to taste

Equipment (8)

6-cup standard muffin tin (½-cup / 120 ml cups)
Large mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Scale (optional)
Small pitcher or spoon for filling cups
Wire rack

Steps

Before you start

Use a standard 6-cup muffin tin with ½-cup (120 ml) cups; the batter and egg need that depth.
Let the milk and 1 egg for the batter come to room temperature for 20 minutes so the batter mixes smoothly.
Melt the butter and let it cool slightly so it does not scramble the egg in the batter.
Preheat the oven fully before baking; the top eggs need steady heat to set.

1
Preheat and prep panOven 350°F / 175°C
- Place a rack in the center of the oven and heat to 350°F (175°C).
- Brush each cup of a standard 6-cup muffin tin generously with the softened 1 teaspoon butter, including the rim.
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Ready when: Every cup is evenly glossy with butter.
Tip: Grease the top rim too; the egg white can spill over and stick.
2
Whisk dry ingredients
- In a large bowl whisk together the flour, sugar, baking powder, and salt for 20 seconds until evenly combined.
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Ready when: No clumps of baking powder remain.
3
Mix wet ingredients
- In a separate bowl or large measuring cup, whisk the batter egg, milk, melted butter, and vanilla until smooth and uniform, about 30 seconds.
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Ready when: Mixture is pale yellow with no visible streaks of egg.
Tip: If the butter is hot it can cook the egg; cool it until just warm.
4
Make the batter
- Pour the wet mixture into the dry ingredients.
- Fold with a spatula just until no dry flour remains; a few small lumps are fine.
- Rest the batter 5 minutes so the flour hydrates and the batter thickens slightly.
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Ready when: Batter is thick but pourable, like thick pancake batter.
Tip: Overmixing makes the bread tough.
5
Fill the cups
- Divide the batter evenly among the 6 cups, about 3 tablespoons (45 ml) each, so each cup is about one-third full.
- Leave room for the egg.
- Sprinkle about 1 heaping tablespoon mozzarella over each cup of batter, reserving a pinch of cheese per cup for later if desired.
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Ready when: Batter is level in all cups with a cheese layer on top.
Tip: Do not fill past one-third; the batter rises around the egg.
6
Add the eggs
- Crack 1 whole egg into a small bowl, then gently slide it onto the batter in one cup.
- Repeat with the remaining eggs, one at a time, so any shell or broken yolk is easy to fix.
- Poke each yolk once with a toothpick tip for a firmer, fully cooked yolk, or leave unpierced for a softer center.
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Ready when: Each cup holds one whole yolk sitting on the batter.
Tip: Cracking each egg into a separate bowl first prevents a broken yolk from ruining the pan.
7
BakeOven 350°F / 175°C
- Bake at 350°F (175°C) for 20 to 24 minutes.
- At 18 minutes, sprinkle the remaining mozzarella over the eggs and return to the oven for the final minutes.
- Bake until the whites are fully opaque and set, the batter is golden at the edges, and the yolk looks set but still slightly glossy.
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Ready when: Whites are opaque with no clear jiggle; a toothpick in the bread beside the egg comes out clean.
Tip: Rotate the pan front to back at 12 minutes if your oven has hot spots.
8
Season and rest
- Remove the pan from the oven and sprinkle each egg with parsley, black pepper, and a pinch of flaky salt.
- Let the pan rest on a wire rack for 3 minutes, then run a thin knife around each bread and lift out.
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Ready when: Breads lift out without tearing.
9
Serve warm
- Serve the egg breads immediately while the cheese is stretchy and the bread is soft.

Good to know

Tips

Keep the batter at only one-third full; overfilled cups bury the egg or spill over.
Use low-moisture shredded mozzarella; fresh mozzarella releases water and makes the bread soggy.
For a soft, jammy yolk, bake 18 to 20 minutes; for a fully set yolk, bake 22 to 24 minutes.
A pinch of extra sugar on top or a drizzle of hot honey are classic ways to play up the sweet-savory contrast.

Make ahead

Mix the dry ingredients up to 1 week ahead and store airtight. The finished batter is best baked within 30 minutes of mixing, so combine wet and dry just before baking.

Storage & reheating

Room temperature: up to 2 hours after baking. Fridge: airtight up to 3 days. Freezer: wrap individually and freeze up to 1 month. Reheat refrigerated breads in a 325°F (165°C) oven for 8 to 10 minutes, or frozen ones for 15 minutes, until hot through; microwave 30 to 45 seconds as a quicker option.

Substitutions

whole milk → unsweetened oat milk. Gives a similar texture; the bread will be slightly less rich.
shredded low-moisture mozzarella → mild cheddar or a mozzarella-cheddar blend. Adds a sharper flavor; melts slightly less stretchy.
all-purpose flour → 1 cup (125 g) 1:1 gluten-free baking flour. Texture is a bit denser; rest the batter an extra 5 minutes.
unsalted butter → neutral oil such as canola. Use the same amount for the batter; grease the pan with oil too.