Korean street toast is a flavour-packed breakfast sandwich you can't forget once you've tried it! Imagine butter-toasted bread hugging a cabbage-and-carrot-loaded omelette, with a touch of sugar, mayo, and ketchup bringing it all together. It sounds simple, but trust me, it's ridiculously good. I've been making it on repeat lately (you've probably seen it all over my Insta stories! 😁).
If you've ever tried making Korean street toast and ended up frustrated because the egg-veg mix wouldn't hold its shape or the cabbage kept releasing water and turning everything soggy, then this post is for you! I've broken down exactly how to fix those little hiccups so you can seriously level up your Korean street toast game.
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😋How I Fell in Love with this
Before we dive into the recipe, here's a little story about how I became a fan of Korean Street Toast (KST). It all started when YouTube decided to tempt me-Chef John's video popped up on my feed, and soon after, I found myself watching Maangchi's version. I was actually on a mission to recreate Bulgogi, but then… this street toast appeared, and I had to try it. Since August 2021, it's been on repeat in my kitchen... no regrets, just pure obsession!
📝What is Gilgeori toast?
Gilgeori toast is Korean for "street toast". Korean Street Toast is a popular sandwich sold by street-food vendors in Korea. A classic Korean Street Toast recipe is made primarily with cabbage, carrot and egg and uses white bread slices with lots of mayo and ketchup. Recent variations include cold-cut meats and other condiments, and the zero-calorie sugar.
🛒Ingredients
- Cabbage: Use any kind you like, but stick to the thin leafy parts-discard the thick stalks.
- Carrot: Half a carrot is plenty for this batch.
- Onion: I love using both red and spring onions, but one or the other works too.
- Eggs: Can't skip these-they're the heart of the toast!
- Chillies: Not traditional, but I prefer green chillies over red flakes. Optional, though.
- Butter: Don't hold back-rub a generous amount on the bread for cooking the egg-veg mix. It adds richness you don't want to miss.
- Bread slices: Plain white bread is our fave, but any sliced bread works.
- Sugar: Like butter, be generous. I've tried both sugar and stevia-both work beautifully.
- Ketchup & Mayonnaise: As much as you like! Squeeze bottles make spreading super easy.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
That time when I had more egg-veg patty than bread slices - Open-Faced Korean Street Toast!
🔪Instructions
It may seem easy, but if you don't follow the instructions, you will have a hard time getting the cabbage-egg mix to shape up. The secret lies in the way you chop the veggies and the type of spatula you use to turn them.
Toast the bread slices
You may start toasting the bread slices on a different pan while you make the egg-veg patty on another. Either way, make sure you have your bread slices toasted before the cabbage-egg is done, so you can assemble immediately.
Chiffonade or shred the cabbage into long strands. Carrots, red and or green onions should be much less than cabbage. Adding a pinch of salt and giving it a good mix using your hands will help the veggies start sweating and soften a bit. Do this before you add the chillies and eggs. Add the eggs and whisk lightly.
Grease a pan with butter and pour the mixture in portions enough for a single sandwich. When I made this toast for the first time, I toasted one slice of bread beside the egg-veg mix to get an idea to shape the patty.
Make as many as your pan can fit. Cook on medium to high flame.
Use a wide, thin-edged spatula to shape into a square or rectangle, depending on your bread slice shape.
The wide spatula will also help in turning the Korean omelette with cabbage without breaking it.
Place the warm omelette patty over the toasted slice, sprinkle generous sugar and squeeze lots of mayo and ketchup.
That one time I made Korean Street Toast on a Potato bun!
If you are adventurous, then do try my Meat Momos!
I thought of a shortcut and tried making one big Korean omelette with cabbage in a deep skillet. You know, why go through the hassle of shaping and all that? It was not the same, trust me! I went back to making a per sandwich. 😂
The weight measurements are after chopping.
Looking for other recipes using bread slices? Try these:
🍲More Recipes
Find more sandwich recipes like my pepper and egg sandwich. Serve alongside a cold Green bean with tomato side dish for a wholesome meal.
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📖 Recipe Card
Korean Street Toast | Gilgeori Toast
Ingredients
For the egg mixture
- 250 grams cabbage, thinly sliced (chiffonade)
- 50 grams carrot, julienned
- 1 small red onion, sliced thinly
- 2 spring onions, chopped
- 2 green chillies, chopped finely (optional)
- 2 large eggs
- salt and pepper to taste
- 2 tablespoons butter, to cook
For the toast
- 6 to 8 bread slices
- 2 tablespoons butter , to toast
- 1 teaspoon sugar , for each sandwich
- ketchup, as needed
- mayonnaise, as needed
- 1 cheese slice , (for each sandwich) optional
- luncheon meats aka cold cut meats, optional
Instructions
Prepare the cabbage-egg mixture
- Combine the prepped cabbage, carrot, onion, spring onion, and salt in a large bowl. Squish and mix the veggies with your hands to soften them.250 grams cabbage thinly sliced (chiffonade)50 grams carrot julienned1 small red onion sliced thinly2 spring onions choppedsalt and pepper to taste
- Next, add in the eggs, green chillies or chilli flakes and season with salt and pepper. Use a fork to mix everything just to combine. Don't have to over-whisk.2 green chillies chopped finely (optional)2 large eggs
Toast the bread slices
- Heat a skillet over low-medium heat. Rub a stick of butter generously to grease the pan evenly. Add the bread slices and toss to make sure both sides are well buttered.2 tablespoons butter to toast
- Toast the bread slices until both sides are golden brown and a little crispy. Rub more butter as required to toast the bread evenly. Remove the toasted slices to a plate.6 to 8 bread slices
Cook and shape the patty
- Wipe any bread crumbs off the pan and once again grease with butter by rubbing the butter all over the pan. Depending on the size of your bread slice, pour enough of the egg mixture and shape it roughly into the size of your toast.2 tablespoons butter to cook
- The patty should be around an inch thick. Use the edge of a spatula to keep pushing back the runny egg while simultaneously giving the omelette a shape.
- Cook for 2 to 3 minutes until it firms and holds the shape. Once the cabbage-egg mix becomes firm, carefully flip and cook the opposite side for another 2 to 3 minutes with more butter if required.
- Cook until both sides of the egg-veg omelette are golden brown and crispy. It is ready when there is no liquid egg oozing out when you press the patty. You may place a bread slice on the pan as a guide to shape the egg mixture.
Assemble and serve
- Place the toasted bread slices on the board or a large plate. If you want to add cheese, add them before you place the shaped omelette. Place the warm cabbage patties on the toasted bread slice. The warmth is enough to melt the cheese.1 cheese slice (for each sandwich) optional
- Sprinkle sugar generously all over the patty and then squeeze lots of ketchup and mayonnaise over the sugar. Place another toasted bread slice to make it a sandwich. Serve immediately.1 teaspoon sugar for each sandwichketchup as neededmayonnaise as neededluncheon meats aka cold cut meats optional
aysha says
i have tried it .. and its my fav ever since ❤️