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    Home » Recipes » Breakfast

    Published: February 26, 2020 | Last Modified: February 16, 2021 by Shruthi Baskaran-Makanju | This post may contain affiliate links. 💬 - 2 Comments

    Korean Street Toast (Gilgeori Toast)

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    Delicious Korean street toast with cabbage, carrots, eggs and a fun mix of Korean spices! 15 minute breakfast that's delicious, fun, and super easy to put together!
    Jump to Recipe Pin Recipe

    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.

    Picking up the finished Korean street toast from a wood platter

    This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!

    This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

    Jump to:
    • 💭 Why you'll love this recipe
    • 📋 Ingredients and notes
    • 📖 Step-by-step instructions
    • 🍴 Serving suggestions
    • 📖 Recipe
    • 💬 Comments

    💭 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.

    Labeled ingredients for making Gilgeori Toast - recipe card has details!

    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.

    Four panel collage showing how to mix vegetables and egg

    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!

    Four panel collage showing how to make the egg omelet

    In a small bowl, mix gochujang with mayonnaise and set aside.

    Two panel collage showing how to make gochujang aioli

    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!

    Four panel collage showing how to toast bread for Gilgeori toast

    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.

    Three panel collage showing how to assemble the final sandwich

    Your Korean street toast is ready to go!

    Straight on image of finished Korean street toast on wooden platter

    🍴 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:

    • The Ultimate Guide to Avocado Toast ... and Toppings!
    • Savory Bombay Toast (Masala Toast)
    • French Toast with Berry Compote (Tips & Tricks!)
    • Moroccan Shakshuka

    Did you make this recipe?! ⭐⭐⭐⭐⭐
    Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much

    📖 Recipe

    Close up crop of the sandwich
    Print Recipe
    5 from 4 votes

    Korean Street Toast (Gilgeori Toast)

    Delicious Korean street toast with cabbage, carrots, eggs and a fun mix of Korean spices! 15 minute breakfast that's delicious, fun, and super easy to put together!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Breakfast
    Cuisine: Korean
    Diet: Vegetarian
    Servings: 2 sandwiches
    Calories: 396kcal
    Author: Shruthi Baskaran-Makanju

    Ingredients

    • 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

    Condiment

    • 1 teaspoon gochujang
    • 1 tablespoon mayonnaise

    Instructions

    • 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!

    Notes

    • 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!  

    Nutrition

    Calories: 396kcal | Carbohydrates: 24g | Protein: 10g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 510mg | Potassium: 319mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5962IU | Vitamin C: 18mg | Calcium: 138mg | Iron: 2mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!

    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!

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    Reader Interactions

    Comments

    1. Marvin

      September 12, 2021 at 4:21 pm

      5 stars
      OMG I just made this substituting Siraca for the Korean spices and I'm in absolute heaven! So very simple and so delicious!

      Reply
      • Shruthi Baskaran

        September 20, 2021 at 1:02 am

        Sriracha is a great idea! Glad you liked it! This is definitely a staple around my house 🙂

        Reply

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    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

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    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

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