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.
01
Shred cabbage and a carrot. Mix with onion and green onion in a bowl.
02
Heat and add butter. Add the vegetable-egg mixture and shape into a rough square shape. Cook for 2-3 minutes each side.
03
In a small bowl, mix gochujang with mayonnaise and set aside.
04
Butter two slices of toast on both sides. Toast gently until golden brown, about two minutes.
05
Add cheddar on one toast and the Korean egg omelet on the other slice. Add sauce and close the sandwich. Toast for 30 more seconds.
- I like using soft but sturdy breads as the best vehicle for this sandwich. - I prefer using two eggs since I find that it actually makes for a more filling breakfast!