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If you’ve been searching for a way to transform your sourdough discard into something extraordinary, this gyeran ppang recipe is a must-try. It’s a popular street food you can easily make in your kitchen!
What is gyeran ppang?
Gyeran means eggs and ppang means bread in Korean language. Gyeran ppang, or “egg bread,” is a beloved Korean street food. The bread has a hybrid texture of spongy cake and quick bread. It is characterized by a whole egg nestled in the center of the bread.
Why you will love this recipe
While traditionally made with a quick batter, my version of gyeran ppang incorporates sourdough discard for an innovative and resourceful twist. This recipe is perfect for clearing out 300 grams of sourdough discard, and the results are spectacular, with no hint of sourness, just soft, rich, and satisfying egg bread.
Why Use Sourdough Discard?
Sourdough discard often gets overlooked, but it’s a treasure trove of flavor and utility in baking. In this recipe, it serves as the base for an overnight sponge, contributing to the tender crumb and subtle depth of flavor without overwhelming with tang. It’s a win-win for sourdough enthusiasts looking to minimize waste and maximize taste.
Sourdough Discard Gyeran Ppang (Korean Egg Bread)
Ingredients
Batter:
- 300 g sourdough discard
- 250 g milk
- 150 g all purpose flour
- 2 large eggs
- 50 g sugar
- 80 g unsalted butter melted
- 1 tsp salt
Toppings:
- 8 large eggs cold
- Shredded cheese
- Bacon bits
Instructions
- I use this mini loaf pan. It has 8 wells and each measuring 3.28 x 2.5 inches (8.3 cm x 6.35 cm), about 1 cup capacity in each well.
Prepare the sponge batter the day before:
- Empty 300 grams of sourdough discard into a mixing bowl or a container. Add milk and mix with a whisk or a spatula until combined.
- Add all-purpose flour and stir again to combine.
- Cover the bowl or container with plastic wrap or a lid. Place at a warm place, about 80-82 F (27-28 C) for 2-3 hours. The batter will rise some and you will see some air bubbles
- Rest the batter in the fridge for at least 8 hours or up to 24 hours
When ready to bake:
- Preheat the oven to 430 F (220 C) for conventional oven, 400 F (200 C) for convection oven
- Grease the baking pan with some oil. Make sure you grease them well so it's easier to release later
- Whisk 2 eggs, melted butter, salt, and sugar until the mixture emulsified
- Pour this over the chilled batter and use a spatula to gently fold the mixture to combine while rotating the mixing bowl as you are folding the mixture
- This is how it should look like. All ingredients are well-combined
- Scoop the batter into the pan, filling about 1/2 full.
- Gently crack a cold egg on top of each batter.
- Cover the egg with some shredded cheese (to prevent the eggs from drying out during baking). You can also add a bit of diced ham, and bacon bits if you choose to do so
Bake:
- Place the pan on the middle rack and bake for 15-18 minutes. If you want the yolks to be still a bit custardy, bake for about 15 minutes. If you want them fully-cooked, bake for 18 minutes. The time is just for your reference. You need to adjust the timing based on your oven and the size of the mold you use.
Cooling:
- Remove from the oven and let them cool down in pan for 5 minutes and then use an offset spatula and run through the side of the egg bread to help you release it from the pan
Serving:
- Gyeran ppang are best served while they are still warm
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
1. Don’t rush the overnight rest. The resting period is essential for the sponge to develop its texture and mild flavor.
2. Temperature of eggs. Depending on how set you want the yolk to be. You can use room-temperature yolk if you want it to be fully cooked. I used cold eggs from the fridge because we like that custardy yolk.
3. Don’t overfill the mold. I usually fill up the mold with the batter only halfway, taking into account the whole egg or other filling you will add after that to fill up the mold
Experiment with fillings
While classic gyeran ppang focuses on the egg, you can get creative with other fillings:
1. Meatball gyeran ppang
Use small, fully cooked meatballs. Place one meatball in the center of the batter instead of a whole egg. Top with shredded mozzarella or marinara sauce for an Italian-inspired flavor.
2. Ham and cheese gyeran ppang
You can still include the whole egg and then add diced ham and shredded cheese, or you can skip the whole egg and add more ham pieces and cheese
3. Super cheesy gyeran ppang
Use a cube of melty cheese like mozzarella, Gouda, camembert or brie in the center. Sprinkle Parmesan or a cheese blend on top of the batter before baking for a crispy cheese crust.
With these variations, your sourdough discard gyeran ppang becomes a customizable delight that suits breakfast, lunch, or a hearty snack. Which variation will you try first?
2 comments
Marvellina, thanks for sharing. Didn’t know about this though i just came back from Seoul last year.
Frank IG: gentlemans_cooking
Hi Frank, oh really? I haven’t been to Seoul yet, but from what I read it seems a popular thing there!