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.
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💭 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! Serve hot! Oh, and if you have extra cabbage left over, you have to try this cabbage pierogi.
🍴 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:
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If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Korean Street Toast
Ingredients
For the spicy mayo:
- 2 tablespoons mayonnaise
- 2 teaspoons gochujang
For the Korean egg omelet:
- 1 medium head green cabbage, ~2 cups, shredded
- 1 large carrot, julienned
- 1 small yellow onion, finely chopped
- 2 green onions, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon gochugaru, Korean red pepper flakes or regular red pepper flakes
- 8 large eggs
For the sandwiches:
- 4 tablespoons unsalted butter, softened
- 8 slices soft white bread, milk bread, brioche, or sandwich bread
- 4 slices cheddar cheese, medium
Instructions
- In a small bowl, mix mayonnaise and gochujang until smooth. Set aside.
- In a large bowl, combine shredded cabbage, carrot, onion, green onions, salt, pepper, and gochugaru. Toss well. Crack eggs into the bowl and mix until vegetables are evenly coated.
- Heat a large nonstick skillet over medium heat. Add ½ tablespoon butter.
- Pour one quarter of the vegetable-egg mixture into the skillet. Use a spatula to shape into a rough square or rectangle, approximately the size of your bread slice. Cook 2-3 minutes until bottom is golden brown and set.
- Flip carefully and cook another 2-3 minutes until golden and cooked through. Transfer to a plate. Repeat with remaining mixture to make 4 omelets, adding ½ tablespoon butter before each.
- Wipe out skillet if needed. Spread remaining butter on one side of each bread slice. Working in batches, place bread slices buttered-side down in skillet. Toast over medium heat until golden, about 1-2 minutes. Flip and toast other side.
- On 4 bread slices, place one slice of cheddar cheese. Top with one vegetable-egg omelet. Spread spicy mayo on the omelet. Top with remaining bread slices.
- Return assembled sandwiches to skillet over medium-low heat. Press gently with spatula and cook 30 seconds per side until cheese melts slightly.
- Slice diagonally and serve immediately.
Notes
- For one sandwich, use 2 eggs, about ½ cup shredded cabbage, a small portion of carrot and onion, 1 green onion, a pinch of salt, pepper, and gochugaru, 2 slices of bread, 1 slice of cheese, butter for toasting, mayonnaise, and gochujang
- Use soft, sturdy bread such as milk bread or brioche for best results
- Shape the omelet to closely match the size of your bread for even coverage
- Avoid overfilling the omelet, or it may be difficult to flip cleanly
- Press the sandwich gently while toasting so the cheese melts without pushing out the filling
- Assembled sandwiches are best eaten immediately, as the bread can become soggy
- Cooked omelets can be refrigerated for up to 2 days and reheated in a skillet before assembling
- Spicy mayo can be refrigerated for up to 1 week
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
I’ve always loved Korean street toast and have made many versions over the years.
My go to is essentially very near to this.
I often use sliced sprouted grain bread (Ezekiel) or similar, egg whites and then substitute Greek yogurt in place of the mayo.
Extra saucy plzz lol. Great recipe, thanks for sharing…
This sounds AMAZING.
Really tasty, filling and simple. My kind of recipe. Also I did have the gochujang which really added to the flavor profile. Will definitely make again.
Gochujang definitely helps take this recipe up a notch! So glad you loved it.
OMG I just made this substituting Siraca for the Korean spices and I’m in absolute heaven! So very simple and so delicious!
Sriracha is a great idea! Glad you liked it! This is definitely a staple around my house 🙂