Gyeranppang

Name: Gyeranppang
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 eggs, beaten; 4 bread slices (white or brioche); 1/2 cup milk; 1 tbsp sugar; pinch salt; 2 tbsp butter; 1/4 tsp vanilla extract

Warm, eggy Korean-style toast bread with a crispy exterior and tender, custard-like interior. A popular Korean street food breakfast.

13 minEasyServes 2220 cal/serving

KoreanBreakfastStovetopVegetarian

Ingredients

4 eggs, beaten
4 bread slices (white or brioche)
1/2 cup milk
1 tbsp sugar
pinch salt
2 tbsp butter
1/4 tsp vanilla extract

Instructions

1

In a shallow bowl, whisk together 4 beaten eggs, 1/2 cup milk, 1 tbsp sugar, pinch salt, and 1/4 tsp vanilla extract.
2

Heat 2 tbsp butter in a large skillet or griddle over medium-high heat.
3

Dip each 4 bread slices (white or brioche) into the eggs mixture, making sure both sides are well coated.
4

Place coated bread slices (white or brioche) on the hot skillet and cook for 2-3 minutes until the bottom is golden.
5

Flip and cook the other side for another 2-3 minutes until the interior is creamy and custard-like.
6

Serve warm, optionally with a drizzle of honey or powdered sugar.

Questions

Can I make Gyeranppang dairy-free?

Yes. The dairy in this entry is 1/2 cup milk, 2 tbsp butter. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Gyeranppang gluten-free?

Yes. The gluten in this entry is 4 bread slices (white or brioche). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Gyeranppang keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Gyeranppang?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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