Korean Street Toast

Close-up of Korean egg sandwich on a plate.

Course: Breakfast, Dinner

Cuisine: Korean

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: sandwiches

Calories: 572kcal

Author: Shruthi Baskaran-Makanju

My Korean egg sandwich is inspired by Seoul street food — a vegetable-packed omelet with spicy gochujang mayo on buttery toasted bread. Ready in 30 minutes.

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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