Korean Street Toast (Gilgeori Toast)
User Reviews
5
Korean Street Toast (Gilgeori Toast)
Description
The key component is the Korean egg omelet mixing shredded cabbage, julienned carrot, chopped onion, green onion, and eggs seasoned with salt, black pepper, and Korean chili flakes (gochugaru). This vegetable-egg mixture is pan-cooked into a golden square that fits the sandwich. Rustic, soft bread slices—whether classic white, sourdough, or brioche—provide a sturdy yet tender base, toasted with butter until lightly crisp.
Stacked together with melted cheddar cheese and a condiment blend including gochujang and mayonnaise, the sandwich balances savory, creamy, and mildly spicy elements. This filling breakfast or snack offers a satisfying mix of textures and a slightly spicy edge typical of Korean street food.
The recipe can be adjusted for vegan preferences by substituting vegan butter, vegan mayonnaise, and an egg replacement. Using two eggs in the omelet creates a heartier filling than recipes with a single egg. For smaller bread slices, cutting the omelet to fit multiple sandwiches is advised.
Ingredients
- 3 tablespoons butter can substitute vegan butter
- 2 lices white bread see notes for bread types
Korean Egg Omelet
- 1 cup cabbage shredded
- 1 carrot julienned
- ½ onion chopped
- 1 green onion chopped finely
- 2 egg
- 1 lice cheddar cheese substitute 1 tablespoon shredded, medium
Condiment
- 1 teaspoon gochujang
- 1 tablespoon mayonnaise
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
- Soft but sturdy breads such as rustic white, sourdough, or brioche work best for holding the sandwich while maintaining texture.
- For regular-sized bread slices, cut the omelet into portions to make multiple sandwiches instead of one large sandwich.
- To make a vegan version, use vegan butter, vegan mayonnaise, and a plant-based egg substitute.
- Using two eggs rather than one in the omelet yields a more filling sandwich suitable for breakfast.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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