Tutorial of Korean Egg Toast Combine carrot, cabbage, green onion, black pepper, cayenne, and salt. Add eggs and mix thoroughly with a fork; set aside. For many who grew up there, it's a nostalgic snack,.

It's a wonderful medley of flavors - buttery, savory, crunchy and even is a bit salty and sweet. It also has great chewy and crunchy texture in addition to the gooey melted cheese so it's bound to satisfy all your cravings! The sandwich is made with soft, thick, brioche-like bread, slathered in garlic herb butter sauce, and then grilled. You can cook Korean Egg Toast using 14 ingredients and 5 steps. Here is how you cook Korean Egg Toast.

Ingredients of Korean Egg Toast

1. Prepare 4 slices of bread.
2. You need to prepare 4 of eggs.
3. Prepare 1 ounce of carrot sliced thinly/julienne.
4. You need to prepare 2 ounces of cabbage sliced thinly.
5. Prepare 1 ounce of onion sliced thinly.
6. Prepare 1 stalk of onion leeks/green onions sliced thinly.
7. You need to prepare 2 tablespoons of butter.
8. You need to prepare of Mayonnaise.
9. Prepare of Ketchup.
10. Prepare 2 tablespoons of sugar or to taste.
11. Prepare of Salt.
12. You need to prepare of Pepper.
13. Prepare of Cooking oil.
14. Prepare of Optional: ham and sliced cheese.

It's stuffed with a slice of cheese and a couple strips of crispy bacon just like the American version, and then topped with two kinds of eggs — that's right, two — one over hard and one scrambled. Korean egg toast, also known as gilgeori toast (길거리 토스트) / street toast, is a popular "on the go" breakfast in Korea. When I was in uni back in the days, I used to see people lining up to grab this egg toast on their way to lectures. This Korean breakfast sandwich, sold by street vendors in cities, is commonly called tost-u (toast) or gaeran tost-u (egg toast).

Korean Egg Toast step by step

1. Crack eggs in a bowl and beat for a few seconds. Add cabbage, carrots, onions and onion leeks. Season with salt and pepper and mix until all ingredients are well combined..
2. Preheat pan on medium low heat. Add cooking oil and pour in egg mixture. Cook for a few minutes until egg is no longer too runny to flip and cook the other side. Remove egg and set aside..
3. Optional: add a little oil to cook ham for a few minutes on both sides. Remove from pan..
4. Spread butter or mayonnaise on bread and toast using the same pan (on low heat) until golden brown. Turn off heat..
5. Add 1/4 of a teaspoon of sugar on top of toasted bread. Add/squirt on about a tablespoon of mayonnaise and a teaspoon ketchup (or according to taste). Cut cooked egg into square shapes to fit bread. Assemble on top of the bread with mayo and ketchup. Add half a teaspoon of sugar. Optional: add ham and sliced cheese. Put the other slice of bread on top and cut diagonally. Serve while hot..

It is not that different from an American egg sandwich, but the addition of cabbage and a sweet dusting of brown sugar are tasty Korean additions. It is Korean fusion cooking at the street level. This dish is simple, and has all the best qualities of a breakfast sandwich. Melty cheese, egg, ham, toasted bread - pretty standard breakfast fare. I would say that what makes Korean street toast different is the addition of a thinly shredded cabbage slaw in the egg mixture and the use of sugar in the dish.

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