Go Back

Gyeran-ppang Inspired Korean Egg Sandwich

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Korean
Servings 2 Sandwiches

Equipment

  • Non-stick skillet or frying pan Essential for making soft scrambled eggs and evenly toasting the bread. A well-seasoned cast iron skillet is a great alternative.
  • Toaster or grill pan If you want grill marks or extra crunch on your bread.
  • Mixing bowl For whisking eggs.
  • Spatula A silicone spatula is ideal for scrambling eggs gently.
  • Knife and Cutting Board For prepping ingredients.
  • Small Whisk or Fork To beat the eggs for a soft, fluffy texture.

Ingredients
  

For the sandwich

  • 4 thick slices of milk bread or brioche for an extra buttery taste
  • 4 large eggs
  • 2 tbsp whole milk or cream
  • Salt and pepper to taste
  • 2 tbsp sugar optional, for a slight sweetness
  • 4 slices of thick-cut bacon or ham for a vegetarian option, use sautéed mushrooms or grilled tofu
  • 4 slices of mild cheddar or mozzarella cheese
  • 2 tbsp mayonnaise Kewpie preferred for a more authentic flavor
  • 1 tbsp butter for toasting the bread
  • Chopped green onions or chives for garnish
  • Honey or maple syrup optional drizzle
  • 1 tsp Dijon mustard optional

For the creamy scrambled egg filling

  • 4 large eggs
  • 1 tbsp butter
  • 1 tbsp cream cheese or 2 tbsp milk
  • Salt and pepper to taste

Instructions
 

Toast the Bread

  1. Start by toasting your milk bread slices with a dab of butter in a skillet over medium heat until golden brown and slightly crispy on the edges. You want a texture that holds up to the egg and cheese filling without getting soggy.

Cook the Bacon or Ham

  1. In the same skillet, cook your bacon until crispy. Drain on a paper towel. If using ham, sear each side for about a minute to warm and slightly caramelize the edges. If going meatless, sauté mushrooms with a little garlic and soy sauce.

Whisk the Eggs

  1. In a mixing bowl, whisk 4 eggs with milk or cream, a pinch of salt, pepper, and optional sugar. The sugar gives it that slightly sweet touch reminiscent of korean toast often found in Seoul’s bustling sandwich kiosks.

Make the Soft Scrambled Eggs

  1. Heat butter in a non-stick skillet over low heat. Pour in the egg mixture and stir gently with a spatula, folding slowly as curds form. The goal is silky, custard-like eggs, similar in texture to a japanese egg sandwich 7/11 style scramble.
  2. Add a touch of cream cheese at the end to make it even creamier.

Assemble the Sandwich

  1. Spread a thin layer of mayonnaise and a bit of Dijon mustard (if using) on one side of each slice of bread.
  2. Layer as follows:
  3. Toasted bread
  4. Cheese slice
  5. Warm soft-scrambled eggs
  6. Bacon or ham

Optional drizzle of honey or maple syrup for sweet-salty balance

  1. Sprinkle of green onions or chives
  2. Top slice of bread
  3. Optional: Wrap in parchment paper or foil for that true korean sandwich aesthetic.
  4. Optional Griddle Press (Egg Drop Style)
  5. If you want that classic egg drop sandwich korea look, gently press the sandwich on a hot skillet for 1–2 minutes per side, just enough to melt the cheese and seal it all together.