Quick & Easy Inkigayo Sandwich
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
5 mins
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Total Time
30 mins
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Servings
2 sandwiches
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Calories
931 kcal
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Course
Main Course, Snacks
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Cuisine
Korean
Quick & Easy Inkigayo Sandwich
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Inkigayo Sandwich. Fluffy bread stuffed with layers of potato egg salad, creamy crab and cabbage, and strawberry jam. A unique and flavourful sandwich popular among K-pop stars with an interesting story behind it. A tasty meal or snack idea.
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Ingredients
- 4 tablespoon strawberry jam or apricot/peach jam
- 8 lices milk bread or regular white bread
For the Potato Egg Mixture
- 2 small Yukon gold potatoes peeled and quartered (or yellow russet potatoes)
- 2 large eggs room temperature
- 2 tablespoon Japanese mayo or regular mayo
- ⅛ teaspoon salt
For the Crab Cabbage Mixture
- 1.5 cups green cabbage coarsely shredded
- 4 ticks imitation crab meat sliced into thinner pieces
- 3 tablespoon Japanese mayo or regular mayo
Instructions
- In a medium pot filled with enough water, bring to a boil on medium-high heat. Add chopped potatoes and eggs into the same pot to make it easier. Boil the potatoes for 10-15 minutes until fork tender. Hard boil the eggs for 9 minutes, then remove and transfer them into an ice bath. Once the eggs cool down, crack and peel them. Strain the potatoes in a colander.
- To make the Potato Egg Mixture: In a large bowl, mash cooked potatoes, boiled eggs, salt and Japanese mayo together until well combined. Set aside.
- To make the Crab Cabbage Mixture: In a large bowl, combine shredded cabbage, chopped imitation crab with Japanese mayo until well combined. Set aside.
Assemble Sandwich
- For one sandwich: use 4 pieces of bread. Place a slice of bread on a clean working surface. Then spread a layer of the potato egg mixture on top of it.
- Cover the potato egg layer with a slice of bread. Spread jam on top of that slice.
- Place another piece of bread on top of the jam, spread the crab cabbage mixture on top and cover with another piece of bread.
- Place a heavy plate on top of the sandwich to press it down or tightly wrap it in plastic wrap for 5 minutes.
- Remove the plate or plastic wrap, slice off crusts on all four sides with a sharp serrated knife. Slice diagonally. Repeat the above steps for the remaining sandwich.
Equipments used:
Nutrition Information
Show Details
Calories
931kcal
(47%)
Carbohydrates
125g
(42%)
Protein
26g
(52%)
Fat
36g
(55%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
19g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
207mg
(69%)
Sodium
1338mg
(56%)
Potassium
1071mg
(31%)
Fiber
11g
(44%)
Sugar
31g
(62%)
Vitamin A
351IU
(7%)
Vitamin C
57mg
(63%)
Calcium
221mg
(22%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2sandwiches
Amount Per Serving
Calories 931 kcal
% Daily Value*
| Calories | 931kcal | 47% |
| Carbohydrates | 125g | 42% |
| Protein | 26g | 52% |
| Fat | 36g | 55% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 207mg | 69% |
| Sodium | 1338mg | 56% |
| Potassium | 1071mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 31g | 62% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 57mg | 63% |
| Calcium | 221mg | 22% |
| Iron | 7mg | 39% |
* 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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