Korean Street Toast (Gilgeori Toast)
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5.0
24 reviews
Excellent
Korean Street Toast (Gilgeori Toast)
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Delicious Korean street toast with cabbage, carrots, eggs and a fun mix of Korean spices! 15 minute breakfast that's delicious, fun, and super easy to put together!
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Ingredients
- 3 tablespoons butter can substitute vegan butter
- 2 slices white bread see notes for bread types
Korean Egg Omelet
- 1 cup cabbage shredded
- 1 carrot julienned
- ½ onions chopped
- 1 green onion chopped finely
- 2 eggs
- 1 slice medium cheddar substitute 1 tablespoon shredded
Condiment
- 1 teaspoon Gochujang
- 1 tablespoon mayonnaise
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Instructions
- Shred a cup of cabbage (about ¼ of a head usually) and slice a carrot into thin julienne strips. Then chop up half a small onion and a green onion or two (optional). Add all of these vegetables into a mixing bowl and given them a good stir. Then, add a teaspoon of salt, half a teaspoon of black pepper, and half a teaspoon of Korean gochugaru or red pepper flakes, and mix well. Finally, crack two eggs and mix well to combine.
- Heat a large skillet and add half a tablespoon of butter. Then, add the vegetable-egg mixture and shape into a rough square or rectangular shape (roughly the size of your toast). Cook on either side for 2-3 minutes until the mixture turns golden brown and the shape holds. Then set aside. Note: You'll notice below that I use large rustic slices of bread for this sandwich. If you're using regular slices, I'd recommend using four slices instead of two and cutting the egg omelet into two square pieces for each sandwich.
- In a small bowl, mix a teaspoon of gochujang with a tablespoon of mayonnaise to form a rich condiment. Set this aside.
- Use half tablespoon of butter to slather both slices of toast on both sides. Add the rest of the butter to the skillet. Place the two slices of toast and toast gently until golden brown on both sides, about two minutes, or slightly less than your desired level!
- Remove the toasts from the heat and place on a plate. Add a slice of cheddar (or shredded cheddar) on one slice and the Korean egg omelet on the other. Slather the gochujang-mayonnaise on the omelet side and close the sandwich. Place this back on the skillet and toast about 30 seconds on either side to melt the cheese a bit.
- Slice into two triangular halves if you're using a large rustic slice of bread. Your Korean street toast is ready to go!
Notes
- Bread: I like using soft but sturdy breads as the best vehicle for this sandwich. However, sourdough or brioche, or really any type of bread works! You'll notice that the slices I've used are fairly rustic and almost as big as my palm. If you're using regular slices, I'd recommend slicing up the omelet into two pieces to make two separate sandwiches (versus slicing one sandwich into halves).
- Veganizing: To make a vegan version of this recipe, use vegan butter and mayonnaise, and replace the egg with Just Egg or a similar egg replacement!
- Number of eggs: A lot of recipes call for just one egg in this recipe, but I prefer using two since I find that it actually makes for a more filling breakfast!
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
24g
(8%)
Protein
10g
(20%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Trans Fat
1g
Cholesterol
212mg
(71%)
Sodium
510mg
(21%)
Potassium
319mg
(9%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
5962IU
(119%)
Vitamin C
18mg
(20%)
Calcium
138mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2sandwiches
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 510mg | 21% |
| Potassium | 319mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5962IU | 119% |
| Vitamin C | 18mg | 20% |
| Calcium | 138mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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