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korean street toast
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5 from 1 vote

Korean Street Toast | Gilgeori Toast

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 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Main Course
Cuisine: Korean
Keyword: gilgeori toast, korean street toast
Servings: 4 sandwiches
Author: Famidha Ashraf

Ingredients

For the egg mixture

  • 250 grams cabbage thinly sliced (chiffonade)
  • 50 grams carrot julienned
  • 1 small-sized 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.
  • 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.

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.
  • 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.

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.
  • 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.
  • 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.