Korean street toast has cabbage and carrot filled egg omelette sandwiched with butter toasted bread with a generous spread of sugar, mayo and ketchup.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Breakfast, Main Course
Cuisine: Korean
Servings: 4sandwiches
Author: Famidha Ashraf
INGREDIENTS
For the egg mixture
250gramscabbagethinly sliced (chiffonade)
50gramscarrotjulienned
1small-sizedred onionsliced thinly
2spring onionschopped
2green chillieschopped finely (optional)
2largeeggs
salt and pepper to taste
2tablespoonsbutterto cook
For the toast
6 to 8bread slices
2tablespoonsbutter to toast
1teaspoonsugar for each sandwich
ketchupas needed
mayonnaiseas needed
1cheese slice (for each sandwich) optional
luncheon meats aka cold cut meatsoptional
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, 50 grams carrot, 1 small-sized red onion, 2 spring onions, salt 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, 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
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
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
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.