Korean Street Toast (Breakfast Sandwich)

Step 1

Combine all sauce ingredients in a small bowl or squeeze bottle, mix thoroughly and set aside

Step 2

Prepare vegetables. Thinly shred cabbage, thinly shred or slice carrot, thinly slice green onion. Add all vegetables to a bowl and mix. Take two handfuls of slaw mixture out of bowl and set aside.

Step 3

Add eggs to bowl with vegetable mixture, stir to combine. Season with salt and pepper.

Step 4

Heat a large pan over medium heat. Use stick of butter directly on pan (like a glue stick) and coat pan with butter. Add bread to pan and toast bread until golden brown about 2 minutes then flip and cook for about 2 more minutes, applying more butter to pan if needed. Remove bread from pan and set aside.

Step 5

Spread more butter on the pan. Add egg mixture to one half of the pan, pushing it towards the edge to form a long rectangle shape.

Step 6

Cook for about 3 minutes until bottom is firm. Using a wooden spatula, split the egg in the middle to form two smaller squares. Flip the egg and place one slice of cheese on top of each egg. Cook for 3 more minutes.

Step 7

Add ham to other half of pan and heat through for about 1 minute, flipping once. Remove ham from pan. At this point, the egg should be done. If cheese is taking too long to melt, you can cover the pan with a lid until cheese melts, about 1 minute.

Step 8

Get your toasted bread ready, top with egg, ham, reserved cabbage mixture. Drizzle with plenty of sauce. Serve!