Gyeran Bbang (Korean Egg Bread)
Fluffy Korean sponge cake baked in a muffin tin with a soft, pillow-like crumb and delicate sweetness. A beloved Korean street food and café staple that's surprisingly simple to make at home.
- Total time
- 25 min
- Servings
- 6
- Calories
- 145
- Protein
- 4g
Ingredients
- 3 whole large eggs
- 50 g all-purpose flour
- 30 g granulated sugar
- 30 ml milk
- 20 g unsalted butter, melted
- ½ tsp vanilla extract
- ¼ tsp fine sea salt
- 1 tbsp unsalted butter, room temperature (for muffin tin)
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a 6-cup muffin tin by brushing each cup generously with 1 tablespoon of room temperature unsalted butter — work the butter into every corner and crevice so the cakes release cleanly. You can also line the cups with paper liners if preferred.
- 2
In a small bowl, sift together 50 grams of all-purpose flour, 0.25 teaspoon of fine sea salt, and set aside. Sifting aerates the flour and removes any lumps for a lighter, more tender crumb.
- 3
Separate 3 large eggs into two bowls — yolks in one, whites in another. Pour 30 ml of milk into the yolk bowl along with 20 grams of melted unsalted butter and 0.5 teaspoon of vanilla extract. Whisk vigorously until the mixture is pale, homogeneous, and slightly thickened, about 1 minute. This emulsification creates a tender, moist cake.
- 4
Pour the flour mixture into the yolk mixture and fold gently with a spatula until just combined — do not overmix. A few streaks of flour are fine; overmixing develops gluten and makes the cake tough.
- 5
Pour the 3 egg whites into a clean, dry mixing bowl. Using a handheld electric mixer on medium-high speed, beat the egg whites until they form soft peaks that fold over when you lift the beaters, about 2 minutes. You want glossy, pillowy peaks that still look slightly wet — do not beat until stiff.
- 6
Gently fold one-third of the beaten egg whites into the yolk-flour mixture using a spatula. Use broad, sweeping motions from the bottom of the bowl up and over the top — this preserves the airiness. Fold in the remaining egg whites in two additions, folding just until no white streaks remain. The batter should be light, fluffy, and cloud-like.
- 7
Divide the batter evenly among the 6 prepared muffin cups — fill each about three-quarters full. A cookie scoop or small ladle helps you portion consistently. Gently smooth the tops with a damp spatula to encourage even rise.
- 8
Transfer the muffin tin to the preheated 350°F oven. Bake for 12–15 minutes, until the tops are pale golden and a toothpick inserted into the center of a cake comes out clean or with just a few moist crumbs. The cakes should feel springy and soft when gently pressed, not dense or jiggly in the center.
- 9
Remove the muffin tin from the oven and let the cakes cool in the tin for 2 minutes — they will firm up slightly and release more easily. Gently tip each cake onto a cooling rack and let them cool completely, about 10 minutes. Serve at room temperature or slightly warm. Gyeran bbang is best enjoyed the day it is made but keeps in an airtight container for up to 2 days.
Tools you’ll need
- 6-cup muffin tin
- small mixing bowl
- fine-mesh sifter
- large mixing bowl
- whisk
- rubber spatula
- handheld electric mixer
- toothpick
- cooling rack
- oven
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