Gyeran ppang are a hybrid of sweet and savoury, playing tricks with your taste buds as to whether you’re eating a sweet muffin or a salty– cheesy egg roll.






Skill level

Average: 5 (1 vote)


  • 50 g (1¾ oz) butter, melted, plus extra for greasing
  • 115 g (4 oz/½ cup) caster (superfine) sugar, plus extra for sprinkling
  • 125 ml (4 fl oz/½ cup) full-cream (whole) milk
  • ½ tsp vanilla extract
  • 8 large eggs
  • 150 g (5½ oz/1 cup) self-raising flour
  • 3 mozzarella sticks, halved

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. To prepare the batter, combine the butter, sugar, milk, vanilla extract and two eggs in a bowl and whisk to combine. Add the flour and whisk until you have a smooth batter with no lumps. Pour the batter into a jug and set aside.
  2. Preheat the oven to 200°C (400°F). Brush the bottom and sides of six 9 x 5 cm (3½ x 2 in) loaf (bar) tins with butter. Half-fill each tin with batter, then place half a cheese stick on top and bake for 10 minutes.
  3. Open the oven door and carefully slide the oven rack out. Crack an egg on top of each loaf, then sprinkle some sugar over the top. Slide the rack back into the oven and bake for another 10 minutes or until the eggs are just cooked and the yolks are still slightly runny.
  4. Remove the tins from the oven and leave to rest for couple of minutes before gently turning out the loaves. Serve warm.


Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99