One of my fondest memories of being in Seoul was walking around the Gyeongbokgung Palace, and eating these Korean street toasts with eggs and cabbage smushed in between. I tested the original recipe, and added a bit more heat and wow, the flavors are incredible.
The post contains helpful tips and tricks to make sure you're successful in your first attempt. But if you're in a rush, please use the link above to jump to the recipe card at the end!
💭 Why you'll love this recipe
- Simple, hearty, delicious: This is a street-food favorite in my household, and it's a delicious way to hide your vegetables
- Comes together in 15 minutes: Hard to beat a recipe that takes 15 minutes and can work for breakfast, lunch or a snack at any point during the day
- Easy to veganize: If you use an egg replacement like Just Egg, and vegan cheese slices, this sandwich can easily be made vegan!
📋 Ingredients and notes
You'll need cabbage, carrots, onions, green onions, eggs, salt, gochugaru or red pepper flakes, and cheddar cheese for the inner omelet filling. Then, you'll also need two slices of bread, butter, some mayonnaise and gochujang or hot sauce of your choice for making the toast. I promise, you won't regret this sandwich.
Variations and Notes
- Gochugaru and Gochujang: If you don't have access to traditional Korean ingredients, don't fret. Normal red pepper flakes works great instead of gochugaru, and you can use any hot sauce for making the aioli condiment that goes on top of the sandwich. I use
- Types of Bread: I like picking a nice and hearty bread like sourdough, or a really buttery bread like brioche for making this recipe. Both bring unique flavors!
- Adding Kimchi: This is very unorthodox, but I've also found that adding a tiny bit of vegan kimchi to the toast makes it totally pop, thanks to the acid. Oh, and if you like kimchi? Don't forget to check out my awesome kimchi mac and cheese recipe!
📖 Step-by-step instructions
Prepare the vegetables and egg mixture
Shred a cup of cabbage and a carrot. Then chop up half a small onion as well as a green onion or two (optional). Then, mix all of them together in a mixing bowl. Add salt, pepper, and gochugaru or red pepper flakes, and mix well. Then crack two eggs and mix again.
Make the Korean egg omelet and condiment
Heat a large skillet and add some butter. Then, add the vegetable-egg mixture and shape into a rough square or rectangular shape (roughly the size of your toast). Cook on either side for 2-3 minutes until the mixture turns golden brown and the shape holds. Set this aside. You'll notice I use large rustic slices, but if your slices are smaller - make this two small squares instead of one large one!
In a small bowl, mix gochujang with mayonnaise and set aside.
Assemble the toast
Butter up two slices of toast on both sides. Add the rest of the butter to skillet. Place the two slices of toast and toast gently until golden brown on both sides, about two minutes, or slightly less than your desired level!
Remove the toasts from the heat, and add a slice of cheddar (or shredded cheddar) on one slice and the Korean egg omelet on the other slice. Slather the gochujang-mayonnaise on the omelet and close the sandwich. Place this back on the skillet and toast about 30 seconds on either side to melt the cheese a bit.
Your Korean street toast is ready to go!
🍴 Serving suggestions
I wouldn't recommend storing this recipe since it's so quick to make anyway! I typically love making this when I need a quick sandwich for breakfast or lunch and can't bother to figure out what else to make.
If you like this recipe, don't forget to try out my other toast and breakfast recipes:
Korean Street Toast (Gilgeori Toast)
- 3 tablespoons butter, can substitute vegan butter
- 2 slices white bread, see notes for bread types
Korean Egg Omelet
- 1 cup cabbage, shredded
- ½ onions, chopped
- 1 carrot, julienned
- 1 green onion, chopped finely
- 2 eggs
- 1 slice medium cheddar, substitute 1 tablespoon shredded
- 1 teaspoon gochujang
- 1 tablespoon mayonnaise
- Shred a cup of cabbage (about ¼ of a head usually) and slice a carrot into thin julienne strips. Then chop up half a small onion and a green onion or two (optional). Add all of these vegetables into a mixing bowl and given them a good stir. Then, add a teaspoon of salt, half a teaspoon of black pepper, and half a teaspoon of Korean gochugaru or red pepper flakes, and mix well. Finally, crack two eggs and mix well to combine.
- Heat a large skillet and add half a tablespoon of butter. Then, add the vegetable-egg mixture and shape into a rough square or rectangular shape (roughly the size of your toast). Cook on either side for 2-3 minutes until the mixture turns golden brown and the shape holds. Then set aside. Note: You'll notice below that I use large rustic slices of bread for this sandwich. If you're using regular slices, I'd recommend using four slices instead of two and cutting the egg omelet into two square pieces for each sandwich.
- In a small bowl, mix a teaspoon of gochujang with a tablespoon of mayonnaise to form a rich condiment. Set this aside.
- Use half tablespoon of butter to slather both slices of toast on both sides. Add the rest of the butter to the skillet. Place the two slices of toast and toast gently until golden brown on both sides, about two minutes, or slightly less than your desired level!
- Remove the toasts from the heat and place on a plate. Add a slice of cheddar (or shredded cheddar) on one slice and the Korean egg omelet on the other. Slather the gochujang-mayonnaise on the omelet side and close the sandwich. Place this back on the skillet and toast about 30 seconds on either side to melt the cheese a bit.
- Slice into two triangular halves if you're using a large rustic slice of bread. Your Korean street toast is ready to go!
- Bread: I like using soft but sturdy breads as the best vehicle for this sandwich. However, sourdough or brioche, or really any type of bread works! You'll notice that the slices I've used are fairly rustic and almost as big as my palm. If you're using regular slices, I'd recommend slicing up the omelet into two pieces to make two separate sandwiches (versus slicing one sandwich into halves).
- Veganizing: To make a vegan version of this recipe, use vegan butter and mayonnaise, and replace the egg with Just Egg or a similar egg replacement!
- Number of eggs: A lot of recipes call for just one egg in this recipe, but I prefer using two since I find that it actually makes for a more filling breakfast!
Note: This recipe was originally published on Feb 26, 2020. It was updated on February 4, 2021 with new pictures and helpful tips and tricks!