Korean Egg Bread is a warm, fluffy breakfast that feels both comforting and exotic. This beloved street food from Seoul features soft, cake-like bread with a perfectly baked egg center, offering the ideal balance of sweet and savory flavors. Whether you’re exploring Asian Breakfast Ideas or want to learn How To Make Egg-in-bread at home, this recipe guides you step-by-step. You’ll also discover easy variations and creative ways to enjoy this Traditional Korean Dish With Egg any time of the day.
Table of Contents
Table of Contents
Why You’ll Love This Korean Egg Bread
The Story Behind the Recipe
Hi, I’m Barbara Anderson—the creator behind KoyaRecipes.com. This is where I share my love for simple, flavorful meals that make everyday cooking joyful. My passion for cooking began in my grandmother’s cozy kitchen, where I learned to measure by feel and cook with heart. Now, as a busy mom, I create recipes that bring family and flavor together—just like this Korean Egg Bread. Inspired by the popular street stalls of South Korea, it’s one of those recipes that turns everyday ingredients into something magical.
Why This Recipe Stands Out
Korean Egg Bread Recipes are special because they combine sweetness and savoriness in one bite. The texture is soft and spongy, with a golden crust that holds a perfectly baked egg inside. It’s versatile enough for breakfast, brunch, or even an afternoon snack. Compared to a typical Egg Bread Recipe, this version has a richer taste and delicate aroma, thanks to the buttery batter and hint of vanilla. Plus, it’s easy to make at home with just a few pantry staples.
Ingredients
Ingredient List with Tips and Substitutions
| Ingredient | Quantity | Notes / Substitutions |
|---|---|---|
| All-purpose flour | 1 cup | Use cake flour for lighter texture |
| Baking powder | 1 tsp | Helps the bread rise |
| Sugar | 2 tbsp | Adjust for sweetness preference |
| Salt | ¼ tsp | Balances the sweetness |
| Milk | ½ cup | Use whole milk or almond milk |
| Butter (melted) | 2 tbsp | Substitute with coconut oil |
| Egg | 1 (for batter) + 4 (for topping) | One per bread mold |
| Vanilla extract | ½ tsp | Optional, adds aroma |
| Honey | 1 tsp | Optional glaze |
| Chopped parsley | 1 tbsp | For garnish |
| Mozzarella cheese | 2 tbsp | Optional savory twist |
Ingredient Notes and Pro Tips
- Use room-temperature ingredients for a smoother batter.
- Want a more savory edge? Add shredded cheese or cooked bacon bits.
- For a classic Asian Breakfast Idea, sprinkle sesame seeds or drizzle a little honey before baking.
How to Make Korean Egg Bread
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease or line a muffin pan.
- Mix dry ingredients: Combine flour, baking powder, sugar, and salt in a bowl.
- Whisk wet ingredients: In another bowl, mix milk, melted butter, vanilla extract, and one egg until smooth.
- Combine batter: Slowly fold wet ingredients into dry ones. Stir gently until smooth but don’t overmix.
- Fill molds: Pour the batter halfway into each muffin cup.
- Add eggs: Crack one egg on top of each cup of batter.
- Bake: Bake for 15–18 minutes until golden and the egg sets to your preference.
- Finish: Brush with honey, sprinkle parsley, or add a bit of cheese if desired.
Flavor Variations and Adjustments
- Japanese Egg Dish Recipe style: Add soy sauce and mirin to the batter for umami depth.
- Sweet option: Mix in chocolate chips or drizzle caramel on top.
- Savory breakfast version: Add chopped scallions and a pinch of black pepper for flavor contrast.
- Mini egg bites: Use smaller molds for bite-sized treats—perfect for Easy Breakfast Ideas Quick On The Go.
How to Serve Korean Egg Bread
Serving Suggestions and Pairings
Serve warm straight from the oven with a drizzle of honey or a small pat of butter. For a hearty meal, pair it with hot coffee or green tea. It also complements savory dishes like kimchi or miso soup for a balanced breakfast spread.
Presentation Tips
To make your Egg Bread look irresistible:
- Dust with powdered sugar for a sweet look.
- Top with microgreens or parsley for color contrast.
- Serve on a wooden board for a cozy café vibe.
How to Perfect Korean Egg Bread
Expert Tips for Success
- Bake immediately after mixing the batter for the fluffiest texture.
- Don’t overbake—the egg should remain slightly runny inside.
- Use a silicone muffin tray for easy removal and perfect shape.
- Experiment with topping combinations to match your favorite flavors.
Troubleshooting Advice
- Egg sinks: Batter might be too thin—add a little more flour.
- Bread too dense: Overmixing or expired baking powder.
- Egg undercooked: Bake for 2–3 minutes longer, covering loosely with foil.
Common Mistakes to Avoid
Typical Errors
- Pouring too much batter before adding the egg.
- Using cold eggs or milk, which can cause uneven texture.
- Skipping greasing the pan—leads to sticking.
How to Fix or Prevent Them
- Always fill the molds only halfway.
- Let ingredients come to room temperature before mixing.
- Test doneness by gently shaking the pan; the egg should jiggle slightly.
Storage & Reheating Instructions
How to Store Leftovers
Store cooled Korean Egg Bread in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each bread in plastic wrap and place in a sealed bag for up to 1 month.
Reheating Tips
Warm in a toaster oven or air fryer at 300°F for 5–6 minutes. Avoid microwaving for too long—it can make the bread soggy.
Frequently Asked Questions (FAQs)
What is Korean Egg Bread made of?
Korean Egg Bread is made from flour, sugar, milk, butter, baking powder, and eggs. It’s a mix between a muffin and a baked egg dish, popular in Korean street markets.
Is Korean Egg Bread sweet or savory?
It’s both! The bread has a lightly sweet flavor, while the baked egg adds savory richness—making it perfect for those who love balanced flavors.
Can I make Korean Egg Bread without an oven?
Yes! You can use an air fryer at 320°F for 12–14 minutes. It delivers the same golden crust and fluffy interior.
What are other Asian Breakfast Recipes like Korean Egg Bread?
Try Japanese Tamago Sando, Chinese Steamed Buns, or Thai Egg Custard Toast—all are delicious morning options.
Korean Egg Bread is a cozy, satisfying breakfast that captures the heart of Seoul’s street food scene. With its rich aroma, soft crumb, and gently baked egg, it’s a treat you’ll crave again and again. Try this recipe for your next brunch or morning coffee companion—and let the sweet and savory harmony brighten your day.
(Explore more on KoyaRecipes.com for new Asian Breakfast Recipes and Egg Bread creations.)
Print
Korean Egg Bread: The Perfect Sweet-Savory Street Snack You’ll Love
A popular Korean street food, this slightly sweet and savory bread is a delightful breakfast or snack made with a soft, fluffy batter and topped with a whole egg.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
⅔ cup all-purpose flour
⅓ tsp salt
1 tsp baking powder
⅛ tsp baking soda
⅓ cup oil or melted butter
⅓ cup sugar (caster sugar is best, but granulated works)
1 large egg, whisked
⅓ cup milk (regular or plant-based)
½ tsp vanilla extract
6 small eggs
Salt and pepper, for topping
Instructions
1. Preheat the oven to 350°F (175°C). Lightly grease or spray a 6-cup large muffin pan or silicone baking cups.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well-combined.
3. Add the melted butter or oil, whisked egg, vanilla extract, and milk to the dry ingredients and combine with a whisk or electric mixer until smooth.
4. Pour the batter evenly into each of the muffin pan cavities.
5. Crack a small egg on top of the batter in each cup, then sprinkle with salt and pepper.
6. Bake for 24–27 minutes, or until the bread batter has set and turns golden brown.
7. Allow the Korean egg bread to rest in the pan for at least 10 minutes before transferring to a wire rack to finish cooling, or enjoy immediately.
Notes
• If using silicone cups, place them on a baking tray for easy handling.
• For extra richness, sprinkle shredded cheese or chopped herbs on top before baking.
• Enjoy warm or at room temperature—perfect for meal prep!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bread
- Calories: 218 kcal
