This Korean toast recipe is full of eggs, carrots, and cabbage for a healthy and delicious breakfast sandwich. With slices of cheese and a folded omelette full of vegetables, this dish is filling and high in protein.
To make the Korean toast, you begin by mixing julienne carrots and cabbage with parsley, eggs, salt, and pepper before cooking it as omelettes in a pan. Then, it gets sandwiched between two slices of toasted bread with cheese before serving.
What is Korean Toast?
Korean toast, otherwise known as gilgeori toast, is a classic Korean street food involving an egg and vegetable omelette and toast. Often, this dish is served with ketchup or mayonnaise, but this version includes cheese in the middle for a salty savoriness.
Pro Tips
- Use a non-stick skillet to prevent the omelette from sticking.
- Use a mandoline with a julienne cutter attachment so you can easily shred the vegetables.
- Toast the bread in the same pan as you cooked the eggs to reduce cleanup.
- Choose cheddar or processed cheese for the sandwich as that is more traditional in the Korean street food.
Frequently Asked Questions
What is Street Toast in Korean?
Street toast is called gilgeori toast in Korean. It is a type of street food that originated in South Korea, commonly including eggs, cabbage, ham, cheese, green onions, carrots, ketchup, and sugar.
What Type of Bread Should Be Used for Korean Toast?
It is best to use a white sandwich bread but you could replace it with whole wheat bread instead if you prefer.
Can I Add Other Toppings to Korean Toast?
Yes, you can! For some creaminess, you could dollop some mayonnaise on top of the sandwich. You could also add some ketchup if you would like sweetness and tanginess.
How to Store Korean Toast
If you have Korean toast left over, you could store it in a sealed container in the fridge for up to 3 to 4 days. Then, you could wrap it in foil before warming it up in the oven.
Ingredients
How to Make Korean Toast
Thinly shred the carrots and cabbage using a mandoline cutter. In a bowl, mix the vegetables with the eggs, parsley, salt, and pepper until combined.
Thinly shred the carrots and cabbage using a mandoline cutter. In a bowl, mix the vegetables with the eggs, parsley, salt, and pepper until combined.
Brush a non-stick pan with vegetable oil and heat it up on the stove. Add some of the egg mixture on it, and once it sets, fold the omelette two times.
Brush a non-stick pan with vegetable oil and heat it up on the stove. Add some of the egg mixture on it, and once it sets, fold the omelette two times.
Pour more egg mix into the pan, and once it has set, fold it again.
Pour more egg mix into the pan, and once it has set, fold it again.
Place a piece of cheese on top and allow it to melt. Remove the omelette and set it aside. Meanwhile, melt butter in the skillet and toast the bread.
Place a piece of cheese on top and allow it to melt. Remove the omelette and set it aside. Meanwhile, melt butter in the skillet and toast the bread.
Sandwich the omelette with the bread before slicing and serving.
Sandwich the omelette with the bread before slicing and serving.
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