Korean Street Toast Sandwich with Egg
User Reviews
5
Korean Street Toast Sandwich with Egg
Description
The Korean Street Toast Sandwich with Egg combines simple ingredients like white bread, eggs, and cabbage prepared into a layered sandwich that delivers contrasting textures and mild sweet-savory flavors. The bread is coated with butter and toasted until just golden, creating a thin crisp outside while remaining soft inside. The egg mixture, folded with finely sliced cabbage, carrots, and green onions, forms a moist omelette that adds tenderness and subtle vegetable sweetness. The mayonnaise and ketchup spread adds creamy tang and slight sweetness, and optional cheddar cheese slices introduce a mild richness.
The preparation steps balance toasting and cooking the egg filling carefully so that both components maintain their textures. This sandwich works well as a breakfast or light meal and showcases the combination of vegetal crunch and soft egg complemented by a warm, buttery toast.
Choosing soft white or Korean milk bread helps retain softness and absorb the butter without becoming overly dense. The inclusion of cabbage and green onions is key to the unique flavor profile, while carrots add extra sweetness and texture. Variations may include ham or other cured meats to add savory depth. For sauces, mixing ketchup with mayonnaise provides a classic complement to the sandwich components. Butter or margarine can be used for toasting, or olive oil for a lighter touch.
This sandwich is best enjoyed fresh from the pan to appreciate the textural contrasts between crisp toast and tender egg filling. Leftovers might lose their textural appeal, so timely serving is suggested.
Ingredients
- 1.5 Tbsp butter (or margarine or olive oil - 1 Tbsp for bread, 1/2 Tbsp for omelette. also can use unsalted)
- 2 white bread or Korean milk bread; slices
- 1 tsp sugar (or sugar substitute)
Egg Omelette
- 2 egg
- 3 oz cabbage (sliced thin, 3 oz is about 1 cup)
- 1/4 each carrot (julienned)
- 2 green onions
- 1/8 tsp salt
- 1 ground black pepper pinch
Condiments and Cheese
- 2 tsp ketchup
- 1 Tbsp mayonnaise
- 2 cheddar cheese slice (optional)
Instructions
Prepare Vegetables and Ham
- Slice cabbages thinly (or use a cabbage slaw mix), julienne carrots and cut green onions at an angle. You can just chop green onions but I like to slice it longer so you have more of a chew. See picture above. Set aside.
- If adding ham, slice ham into strips. (optional)
- In a bowl, add all the veggies, ham and eggs. Mix everything with a fork. Season with salt and pepper. Mix again and set aside.
Make Butter Toast -
- Coat bread slices with butter and brown both sides on a frying pan. For beginner cooks, you can read below on how to make butter toast. Others, skip to 5.
- Heat a non-stick frying pan on medium-low heat. Melt 1/2 of butter in the pan. Lift up the pan and swirl it around so the butter gets melted and distributed and not brown.
- As soon as the butter is melted, add bread slices to the pan. Let the bread absorb all the butter by wiping the pan with the bread slices.
- Add the remaining butter and as it melts, turn the bread over so the other side of the bread absorbs the butter. ** Note, the bread is not yet browned, we are just basically coating the bread with the melted butter on both sides first. Alternatively, if you have room temperature soft butter, you can spread the butter evenly on both sides of the bread and toast.
- Toast bread slices in the pan until they are nicely browned on both sides.
- Remove toasts onto a plate and sprinkle sugar on each. About 1/2 tsp for each slice.
Make Egg Omelette -
- Melt some butter or oil in the same frying pan again on medium heat. About 1.5 to 2 tsp butter or vegetable oil (per one side of bread). Until butter is all melted or oil (if using oil) is heated and moves around freely like water.
- Pour egg mixture from 3 onto the heated, buttered pan - when adding to the pan, pour onto the middle of the pan, starting from one edge to the other edge (forming a wide strip) - to make a rectangle. The width of the rectangle should be similar size to your bread. Some of the egg mix will flow out to the side of the pan - when that happens, just quickly push all the egg mix back into the center to keep the rectangle shape. See picture.
- As the egg is cooking, using a spatula cut through the center of the egg omelet so it becomes 2 squares - each square should be about the size of your bread.
- Lower the heat to medium-low and wait until most of the egg is cooked and no longer runny. Turn it over. It should be slightly browned. Cook other side until lightly browned too. Remove from heat and set aside.
How to assemble Korean Street Toast -
- Squeeze some ketchup (or jam) onto one toast (on top of sprinkled sugar).
- Add one egg omelette on top of ketchup.
- Add a slice of cheese and spread some mayonnaise on top.
- Add another egg omelette on top of cheese with mayo.
- Optionally, add another slice of cheese and spread more mayonnaise + ketchup mixture (like I have in picture) or just squeeze a little bit of ketchup and mayonnaise separately instead.
- Turn the cheese over so the mayo+ketchup mix doesn't make the bread soggy.
- Top it with remaining slice of bread with the sugared side down. And that's it!
Notes
- Butter or margarine are traditional for toasting, but olive oil or unsalted butter can be used for a lighter or less salty version.
- Korean milk bread or soft white bread is ideal as it soaks up butter without getting heavy; wheat bread is an option but changes texture.
- Carrots may be omitted, but cabbage and green onions contribute most to the sandwich's signature flavor.
- For sauces, a combination of mayonnaise and ketchup or mayonnaise and jam works best to balance sweet and savory notes.
- Optional additions such as ham, spam, or bacon can be added for a meatier sandwich.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 39g | 13% |
| Protein | 18g | 36% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 378mg | 126% |
| Sodium | 857mg | 36% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 1374IU | 27% |
| Vitamin C | 36mg | 40% |
| Calcium | 231mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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