IE 11 is not supported. For an optimal experience visit our site on another browser.

Gyeran-ppang (Korean Egg Bread)

Nathan Congleton / TODAY
Cook Time:
20 mins
Prep Time:
10 mins

Chef notes

Korean street food is legendary, and this bread is one of the most iconic dishes of that genre. Typically made on cast iron molds and baked in outdoor ovens, my version shapes the bread more like a muffin, and the bacon adds a bit of salt to balance out the sweetness of the bread. I also created this recipe for the typical home cook. Standard pancake mix can be found in most homes and generally goes to waste, which is why this recipe can be made easily with no fuss.

Technique tip: If planning on eating later, still run a spatula or thin knife along the perimeter of the bread to loosen it from the ramekin. Leave in the ramekin and reheat in oven when needed.

Swap option: Instead of crispy bacon added on top of the finished bread, bacon (as well as most deli meats) can be layered on top of the raw egg prior to baking so that it cooks along with the bread in the oven and gets enveloped within.

Equipment needed: 3 (6-ounce) glass ramekins or soufflé cups

Did you make this recipe? Show us! Your dish may be featured on the TODAY Show.


  • 1 cup pancake mix, such as Bisquick, sifted
  • 3/4 cup whole milk
  • tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon canola oil
  • 4 eggs, divided
  • 2 tablespoons butter, softened
  • ounces whole-milk mozzarella, shredded
  • 2 strips applewood bacon, cooked
  • 3 ounces maple syrup



Preheat the oven to 400 F.


In a mixing bowl, combine the pancake mix, whole milk, granulated sugar, vanilla extract, canola oil and 1 egg, and whisk together until smooth.


Using a pastry brush, butter the inside of the three ramekins, fully encompassing the bottom and then brushing with upward strokes to the top lip around the entire perimeter.


Pour 4 ounces of batter into each ramekin.


Separate the cheese into three equal portions. Place each portion of cheese into each ramekin, spreading the cheese on top and on the outside of the batter, running along the perimeter of the ramekin. The purpose is to make a well in the center of the cheese.


Crack remaining eggs and carefully open over the ramekins over the wells formed by the cheese. The yolk should center itself on top of the batter and cheese.


Place ramekins directly on oven racks and bake for 20 minutes.


While bread is baking, chop cooked bacon into bite-sized bits, then place in a bowl and cover with maple syrup.


When baking is complete, remove ramekins from oven and place on a cooling rack. After 2 minutes of resting, use a thin spatula or paring knife to carefully run between the bread and ramekin, releasing the bread from the mold.


Once the bread has been released from the molds, use a spoon to drizzle the maple-glazed bacon bits on top of each bread.