#putaneggonit (Part 2)

My (not so) recent obsession with all things egg-related continues. This week, my husband returned from a year in South Korea. He had a lot of things to tell us about his time overseas but the thing that stuck with me most (of course) was his description of some South Korean street food he had recently tried. His description of a mini-loaf of cornbread with a hard-boiled egg inside of it created an itch in my brain that could not be scratched unless I gave making it a whirl. I entertained various scenarios: make the batter, crack a raw egg into the middle. Definitely not, the egg would take on a fried-egg-type consistency and would be flat and not round. A pre-hardboiled egg: would overcook and become tough in the 10-15 baking time of the muffin. A soft-boiled egg: would be the right consistency and shape after baking, but would be extremely hard to peel. Finally, I decided on a halfway-between-soft-boiled-and-hard-boiled egg and peeled it gingerly.

The most difficult thing about this recipe is to get the batter to surround the egg completely. I ended up with a few where the muffin tops peeled revealing the egg inside. This is street food, it’s designed to be “grab & go”. The recipe below uses a standard corn muffin recipe for the batter, but feel free to use your own recipe or even a mix if you want to play and are short on time…

South Korean Egg Bread: “Gyeran Bbang”


  • 2 tbsp unsalted butter
  • 1 1/2 C yellow cornmeal
  • 3/4 tsp baking soda
  • 1 tsp Kosher salt
  • 2 eggs, beaten
  • 2 1/2 C buttermilk
  • 1 dozen eggs, boiled 8 minutes, cooled, and peeled (carefully)


  1. Preheat oven to 400F. Grease muffin tin with cooking spray or line pan with cupcake liners. I found that the cupcake liners worked best to get the muffins out of the tin intact.
  2. Combine first 6 ingredients to form batter. Using a small scoop, fill the bottom of each cup of the muffin tin. Make sure the bottom of the cup is completely covered so the egg can’t peek out.
  3. Place a boiled egg in each cup and press down gently.
  4. Top each cup with another scoop of batter. I used my fingers, sprayed with cooking spray they wouldn’t stick, to push the batter around the egg so it is surrounded & covered. Depending on your pan, and the size of your eggs you may need 2 scoops.


    In-progress pic. Top row is a scoop in the bottom of the pan. Middle row eggs are pushed down. Bottom covered with batter and ready to go!

  5. Bake until golden and crunchy on top, about 15 minutes. Allow to cool in pan for at least 5 minutes before turning muffins out to a wire rack.

If you’re obsessed with eggs like I am, check out my Huevos board on Pinterest!

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