One of my fondest memories of being in Seoul with my best friend was walking around the Gyeongbokgung Palace. One morning, when I was on a walk by myself, I saw this restaurant selling toast with eggs and cabbage smushed in between. It. Tasted. Delicious. But I found that I wanted a little more acid to up the flavors on the Korean street toast I tried. Then, I stumbled upon the perfect answer – kimchi toast. I know, kimchi seems to be my answer to everything these days, but trust me, you won’t regret this Korean street toast recipe packed with flavors.
What ingredients do I need? Can I find those ingredients?
I’ve been able to find kimchi in a lot of regular grocery stores. Gochujang is a bit more hit or miss. But, you’ll find either in most Asian grocery stores or specialty grocery stores. Just make sure you pick up a vegan kimchi – the traditional versions have shrimp head in them to assist with fermentation. Besides those two ingredients, I use scallions, eggs, and a nice warm slice of toast. I’ve occasionally topped it off with cheddar cheese – because nothing says YUMMY like kimchi and cheese. If that sounds like heaven (and it is) – check out my kimchi mac and cheese recipe. You. Won’t. Regret. It.
So, what’s the difference between the traditional Korean street toast and this kimchi toast version?
The traditional version has cabbage and carrots mixed in with eggs, and cooked like an omelette, then stuffed between two slices of toast. Delicious. But this version, essentially scrambles the eggs with chopped kimchi and a bit of gochujang (spicy Korean chili paste) for some added flavors. Can’t really go wrong with the original. In fact, I started out by making the original Korean street toast, then added gochujang to it, and then the fourth or fifth time, thought to add kimchi. Changed my life. If you want to get the softest scramble, check out my soft scrambled eggs with goat cheese recipe for some simple tips and tricks.Print
Delicious Korean street toast (kimchi street toast) with gochujang, kimchi, scallions, and cheddar cheese.
- 1 tbsp of olive oil (or avocado oil)
- 2 tbsp of vegan kimchi
- 1 tsp of gochujang paste
- 1 egg
- 1 scallion, chopped finely (save a few for garnish)
- 1 small wedge of cheddar cheese (roughly 1 tbsp shredded)
- 1 slice of bread
- Heat avocado or olive oil on a medium non-stick pan and toast the bread in a toaster (or on the pan before adding oil)
- In a tall glass, crack an egg and whisk smoothly with a fork. Add chopped kimchi, gochujang paste and scallions and whisk again
- Add egg mixture to hot pan and scramble for about 2 minutes on the flame – then turn off the flame and continue to stir
- Finally, take off the heat entirely and stir in cheddar cheese
- Serve hot on a warm piece of toast and top with scallions as desired
- I typically tend to use a cross-like pattern to make sure the eggs are scrambling properly and I’ll turn off the heat once the eggs start barely coming together. The residual heat will cook the eggs but keep them super soft.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean
Keywords: korean street toast, korean toast, kimchi toast