Gilgeori toast (Korean street toast)

Name: Gilgeori toast (Korean street toast)
Prep time: 10 min
Cook time: 5 min
Yield: 1 serving
Ingredients: 2 slices bread (white, wheat, multi-grain, or milk bread); 3 ounces green cabbage, yangbaechu (양배추) up to 4 ounces; ½ small carrot (about 0.5 ounces); ¼ small onion (about 0.5 ounces); 2 stalks garlic chives, buchu (or 1 small scallion); 1 large egg; salt and pepper to taste; 2 tablespoons butter (or margarine or olive oil), or to taste, divided; sugar to taste; Ketchup to taste

User Reviews

4.9

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
1
Course
Breakfast
Cuisine
Korean

Gilgeori toast (Korean street toast)

Michael Cole

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This veggie-packed Korean street toast is easy and delicious! Experience the streets of Korea with a few ingredients you most likely have in your fridge.

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Ingredients

Servings

2 slices bread (white, wheat, multi-grain, or milk bread)
3 ounces green cabbage, yangbaechu (양배추) up to 4 ounces 1 cup, packed
½ small carrot (about 0.5 ounces)
¼ small onion (about 0.5 ounces)
2 stalks garlic chives, buchu (or 1 small scallion)
1 large egg see note
salt and pepper to taste
2 tablespoons butter (or margarine or olive oil), or to taste, divided
sugar to taste Halmeoni Toast uses a heaping tablespoon
Ketchup to taste

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Instructions

Thinly slice the cabbage, onion, and carrot. Cut the garlic chives into about 1.5-inch long pieces. If using a scallion, thinly slice diagonally.
In a large non-stick pan, melt butter or margarine (use as needed or to taste) over medium heat. Place both slices of the bread, moving them around and flipping over. Toast until golden-brown, 1 to 2 minutes on each side. Transfer to a plate.
In a small, deep bowl or cup (2-cup size), place the veggies (reserving about 1/5) along with a pinch of salt. Crack the egg in it. Mix everything well by hitting them down with a pair of tongs or a fork until the veggies and egg are well incorporated and reduced in volume, about 20 seconds.
In the same pan, melt some more butter or margarine over medium heat. Add the egg and veggie mixture, flattening and shaping it to a large round with a spatula. Place the reserved veggies on top. Cook the mixture until it turns lightly golden, about 3 minutes. Carefully flip it over with a spatula, add more butter or margarine, and cook the other side for about 2 minutes.
Place the omelet on one piece of toast. Sprinkle it with sugar and top with a good squirt of ketchup to taste, and place the other slice of bread on top and serve.

Notes

You can adjust the egg-to-vegetable ratio, but to truly experience Halmeoni toast, try it with one egg and then increase to 1.5 (3 for 2 sandwiches) to 2 eggs next time, if you like.