korean street toast

Korean street toast is packed with egg, cabbage, carrot, ham, and cheese between slices of buttery toasted bread. It makes an easy breakfast sandwich.

Korean Street Toast (Korean Breakfast)

cabbage (thinly shredded)

carrot (thinly shredded)

onion

eggs

salt

tbsp butter

tbsp sugar

tbsp ketchup

deli ham

sandwich bread

Beat eggs in a large mixing bowl and add the shredded cabbage, carrot, green onion, and a pinch of salt; mix well.

Melt 1 tablespoon of butter on a skillet over medium low heat. Spoon in a portion of egg and vegetable mixture, and spread it around to about the size of your sandwich bread. (You can make two egg pieces at a time)

Cook the egg omelette 2-3 minutes on one side and flip. Cook until golden brown. Transfer the omelette to a plate and repeat the next batch.

Heat ham slices briefly, about 30-60 seconds; set aside.

Melt remaining tablespoon of butter and toast the sandwich bread until golden and crisp.

Put a piece of egg omelet on the toast. Sprinkle about 2 teaspoon of sugar (or however much you desire), and squirt some ketchup on top. Place a slice of ham and a cheese on top and top with the another toasted bread.

If you like your toast crunchier, add shredded cabbage between the layers of the condiments and ham.

To assemble the toast

Crispy, cheesy and comforting Gilgeori Toast (Korean Street Toast) made with cabbage, eggs and ham. This authentic recipe is guaranteed to become your go-to comfort food! 

Gilgeori Toast: Korean Street Toast Recipe (길거리토스트)

white bread

butter

cabbage *

carrot,

green onions

smoked bacon, optional *

sugar

ketchup & mustard *

Wash and peel the vegetables. Thinly slice the cabbage and onion, julienne cut (thin long strips) the carrots, green onion and bacon or spam. Mix all the vegetables into a large bowl while sprinkling salt over them.

In a separate bowl quickly beat the eggs. Add ¾ of the vegetables into the eggs, mixing well to combine.

Heat up a large pan or non-stick skillet over medium heat. Once hot, melt 1 tablespoon of butter. Add the slices of bread and toast them on one side. Repeat the process for the other side.

Remove the bread from the pan, then melt 1 tablespoon of butter. Add the omelette mixture, shaping it into a rectangle with the spatula. Fry for 2-3 minutes.

Add the remaining vegetables on top and press it down to stick. Flip the omelette over and cook on the other side for 2-3 minutes.

Add ham (optional) and cheese on top, then cover and cook for 1-2 extra minutes or until the cheese melts.

Place the cooked vegetables on top of the buttery bread, then sprinkle 1 teaspoon of sugar on top of each omelette.

Finish off with ketchup and mustard, then sandwich with another slice of toasted bread. Serve immediately whilst hot.

The perfect breakfast sandwich featuring eggs, cabbage slaw, ham, cheese and a sweet. tangy sauce.

Korean Street Toast (Breakfast Sandwich)

Eggs

cabbage (Packed)

Carrot (Thinly sliced or shredded)

Green onion (Thinly sliced)

Korean milk bread (Or any sandwich bread)

Cheddar cheese

tbsp Unsalted butter

Salt

Pepper

Sugar

tbsp Mayonnaise

Ketchup

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

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.

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

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.

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.

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.

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.

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

There’s nothing better than a warm morning toast packed with the goodness of vegetables and eggs. Here’s the ultimate breakfast sandwich recipe!

Korean Street Toast | Breakfast Egg Sandwich | Video

shredded vegetables (cabbage, carrots and scallions or spring onions)

Salt and pepper,

bread slices (white for classic recipe or wholemeal)

g butter

white sugar (optional)

tomato ketchup (sauce)

cheese

Crack eggs into a large bowl.

Add vegetables. Toss to coat vegetables with eggs....

Add vegetables. Toss to coat vegetables with eggs. Season with salt and pepper.

Meanwhile, heat 1 tsp butter in a frying...

Meanwhile, heat 1 tsp butter in a frying pan over medium-low heat. Pour in egg mixture. Spread it thinly and shape into a rectangle if possible. Cook for about 2 minutes or until browned.

Cut the fried egg into halves and flip...

Cut the fried egg into halves and flip over to cook the other side. Remove from pan.

Wipe the pan clean.

Spread both sides of the bread slice with...

Spread both sides of the bread slice with butter and place it on the pan. When one side is crisp and brown, flip over to brown the other side. Repeat with the other slices. Set aside.

To assemble, place one bread slice on the...

To assemble, place one bread slice on the work surface. Top with fried egg. Sprinkle with 1 teaspoon sugar (if using). Top with tomato ketchup (sauce), one slice of ham, and one slice of cheese. Place another bread slice on top. Repeat with the remaining bread slices and fried egg.

https://www.youtube.com/watch?v=3-Yl0y_6AQg

Get the full recipe: 

The ultimate Korean breakfast sandwich recipe

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Korean Street Toast

Prep ahead to enjoy this low-carb, gluten-free Korean Cabbage Omelet in just minutes, any day of the week.

Korean Cabbage Omelet

green cabbage

green onions, thinly sliced (whites and greens divided)

eggs,

carrots

cheddar cheese

olive oil

tsp umami seasoning blend

garlic powder

tbsp mayo (we used aquafaba mayo)

tsp sugar-free ketchup (we used paleo ketchup)

tsp coconut aminos

tsp chili garlic sauce

black pepper

Combine all sauce ingredients in a small bowl and set aside.

Prep vegetables then heat an 8&#8243; or 9&#8243; nonstick skillet over low to medium-low heat with a cover. While pan is heating, add eggs, water, umami seasoning, salt, and garlic powder to a medium bowl and beat together. Add cabbage, onion whites, and carrots and toss to coat. Add the oil to the heated pan, then add the mixture in an even layer. Replace cover and cook until lightly golden on the bottom, 2-3 minutes. Use lower heat for a smaller pan since the omelet will be thicker.

Carefully slide the omelet (uncooked side up) onto a large plate, cover with the skillet, and flip. This ensures the omelet will not break apart while flipping. Top with shredded cheese, return to burner, cover, and cook until lightly golden on the bottom, firm throughout, and cheese is melted on top.

Once fully cooked, fold the omelet in half, then cut in half crosswise to form two equal servings. Transfer to plates and serve immediately, topped with onion greens, and with sauce on the side or drizzled on top.

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