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Korean Street Toast

Korean street toast (gilgeori toast) features a golden-pressed Korean egg and cabbage omelette sandwich with a sweet ketchup-mayo inside. Fluffy egg-cabbage filling, melty American cheese, and ham tuck between buttery toasted bread for a Seoul street food breakfast you can make fast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Lunch
Cuisine: Korean
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Bread and filling
  • 4 slice white bread
  • 2 large eggs Use for the egg-cabbage omelette patty.
  • 1.5 cup green cabbage, finely shredded
  • 0.25 cup green onions, chopped
  • 2 slice ham or deli meat
  • 2 slice American cheese
  • 2 tbsp butter, divided 1 tbsp for omelette patty, 1 tbsp for toasting bread.
  • 0.25 tsp Salt and black pepper Season the egg-cabbage mixture.
Topping
  • 2 tbsp ketchup
  • 1 tbsp sugar
  • 1 tbsp mayonnaise

Equipment

  • 1 cast iron skillet

Method
 

Make the cabbage egg mixture
  1. Mix shredded cabbage, green onions, eggs, salt, and pepper until combined, keeping the mixture cohesive so it forms a sliceable omelette patty.
Cook the egg-cabbage omelette patty
  1. Melt 1 tablespoon butter in a skillet over medium heat, then pour in the egg-cabbage mixture and cook like an omelette for about 5 minutes, flattening to match the bread size. Look for the edges to set before you flip.
  2. Flip the omelette and cook for about 5 minutes more until the center is set and the patty looks dry and firm on the surface.
Toast bread and assemble
  1. Butter bread slices on the outside, then toast in the same skillet over medium heat for about 2 minutes per side until golden. Keep an eye on browning so the bread stays crisp.
  2. On the untoasted side of the bread, layer the egg patty, ham, and cheese so the cheese begins to melt from the heat.
  3. Mix ketchup with sugar and spread it on the inside of the top slice, then spread mayonnaise on the inside of the bottom slice before closing the sandwich.
  4. Slice in half and serve immediately so the cheese stays melty and the cabbage egg cross-section is visible.

Notes

Pro tip: flatten the egg mixture directly in the skillet to the same size as your bread so the sandwich closes cleanly. Refrigerate leftovers in an airtight container up to 2 days, then reheat in a skillet over medium heat to re-crisp the bread. Freezing isn’t recommended because the cabbage egg patty texture can turn watery. For a lighter option, use low-fat cheese and reduce butter to 1 tbsp total while still toasting until golden.