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Korean Street Toast

Korean street toast features a golden, pressed egg-and-cabbage omelette patty tucked into buttery toasted bread with sweet ketchup, ham, and melty American cheese. This gilgeori toast style sandwich has a visible cross-section of the egg-cabbage mixture when cut in half.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Lunch
Cuisine: Korean
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Korean street toast
  • 4 white bread Use slices thick enough to hold the filling.
  • 2 large eggs For the egg-cabbage omelette patty.
  • 1.5 cup green cabbage, finely shredded Finely shredded so it cooks quickly and stays tender.
  • 0.25 cup green onions, chopped Adds mild onion flavor to the egg patty.
  • 2 ham or deli meat Sliced thin so it melts and warms fast.
  • 2 American cheese For melty pockets inside the sandwich.
  • 2 tbsp butter, divided Pan-toasts the bread and cooks the egg patty.
  • 0.25 tsp salt Season the egg mixture; adjust to taste.
  • 0.125 tsp black pepper Season the egg mixture; adjust to taste.
  • 2 tbsp ketchup For sweet topping.
  • 1 tbsp sugar Sweetens the ketchup topping.
  • 1 tbsp mayonnaise Adds creamy richness to the inside of the sandwich.

Equipment

  • 1 cast iron skillet

Method
 

Make the egg-cabbage mixture
  1. In a bowl, mix shredded green cabbage, chopped green onions, eggs, salt, and black pepper until combined and evenly speckled.
Cook the egg patty
  1. Melt 1 tablespoon butter in a cast iron skillet over medium heat, then pour in the egg-cabbage mixture.
  2. Cook like an omelette, flattening to match the bread size, until set around the edges.
  3. Flip the egg patty and cook through until fully cooked in the center, then slide to a plate.
Toast the bread
  1. In the same skillet, butter the bread slices on the outside and toast over medium heat until golden, keeping the toasted sides outward.
Assemble, slice, and serve
  1. On the untoasted side of the bread, layer the cooked egg patty, ham, and American cheese.
  2. Mix ketchup with sugar, spread it on the inside of the top slice, then spread mayonnaise on the inside of the bottom slice before closing.
  3. Slice the sandwich in half and serve immediately so the cheese stays melty.

Notes

Pro tip: shred the cabbage very finely so it cooks in the same time as the eggs and forms a cohesive patty for clean cross-sections. Refrigerate leftovers in a sealed container up to 2 days and rewarm in a skillet for the best texture; freezing is not recommended because the bread and egg patty can soften. For a lower-fat option, use reduced-fat cheese and a lighter mayo.