10 Minute Korean Street Toast with Cabbage and Egg
Let’s make Gilgeori Toast, or Korean Street Toast with Cabbage and Egg for breakfast! Crunchy cabbage paired with the fluffy milk bread and cheesy egg in one bite. The ingredients are so simple, you can find it anywhere! It’s the perfect Korean breakfast that I’ve been craving ever since my visit to Seoul, Korea, so I had to recreate it. Bring a little bit of Seoul street food into your kitchen with this simple Korean cabbage sandwich!
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Gilgeori Toast: Korean Breakfast Street Food
This Korean Cabbage Toast is the perfect reminder of my time in Seoul. One of my favorite things that I had on my trip to Old Seoul near the palace was this cabbage toast from a tiny, unnamed food truck on the side of the street. It was crunchy, savory, and just the right amount of sweet. So simple, it was just egg, cabbage, and toast. It was so good, I’m still dreaming about it till this day.
For my last marathon training week, I’m making nutritious, healthy dishes that can give me long-lasting energy while still being super tasty. This cabbage-packed sandwich is exactly it!
Cabbage Toast Ingredients
- 2 slices Milk Bread
- 2 eggs
- ¾ cup cabbage Chopped
- ¼ cup shredded cheese mozzarella or a blend works well
- ¼ tsp salt or to taste
- ⅛ tsp black pepper or to taste
- 1½ tbsp butter divided
- 3 slices ham optional
- 1-2 tbsp ketchup To taste
Cheesy Cabbage Omelette
Sandwiched in between the fluffy milk bread is a rich, cheesy cabbage omelette. It’s a tasty mix of chopped cabbage, egg, and shredded cheese pan-fried in a little butter until golden and delicious. It’s so simple, but with a little ketchup to cut through the richness, it’s super, super delicious.
Halfway through cooking, make sure to flip the omelette so it cooks on both sides. Don’t stress if the flip isn’t perfect. Mine wasn’t either, but it’s totally fine. You can just reshape it with your spatula and it still turns out delicious.
Milk Bread
I actually went to my local bakery recently and they had the fluffiest milk bread so I had to make this cabbage toast for breakfast. The rich, savory omelette is the perfect pairing with the sweeter, fluffy milk bread. If you’re not near a bakery that sells milk bread, that’s ok, because you can make our own with my Mom’s fluffy Japanese Milk Bread recipe! Milk Bread- Extra Fluffy (No Machine Needed!)
My hot take skip the toaster and pan fry your bread with a little bit of butter it takes an extra 5 minutes but I swear makes it all the difference. The crispy golden crust so, so worth it.
Making A Fully Vegetarian Korean Street Toast
This Cabbage Toast recipe includes ham, but it’s just as tasty without it if you’re going for a fully vegetarian Street Toast. The cabbage omelette is already full of flavor and texture on its own. If you want to add a little extra crunch or sweetness, try tossing in some chopped carrots, onions, green onions, or bell pepper. They add just the right amount of color too!
How To Make Korean Street Toast
- In a medium bowl, combine the chopped cabbage, egg, shredded cheese, a pinch of salt, and some black pepper. Mix well until everything is evenly coated.
- Heat about ½ tablespoon of butter in a nonstick pan over medium heat. Add the slices of bread and toast both sides until golden and crisp. Once done, set them aside on a plate.
- Optional (Skip for Vegetarian): Using the same pan, pan-fry the slices of ham for 1–2 minutes on each side until heated through, then set those aside too.
- Add 1 tablespoon of butter to the pan, then pour in the cabbage-egg mixture. Spread it out into a rectangle about the size of your bread. Let it cook for a few minutes until the bottom is golden and set. Carefully flip it over—if it breaks a little, just push it back into shape with your spatula—and cook the other side until golden brown and cooked through.
- To assemble, place one slice of toasted bread on a plate. Add the ham (if using), then the cabbage omelette.
- Drizzle a bit of ketchup on top, then close it up with the second slice of toast.
- Slice the sandwich in half and serve while it’s hot and crispy.
Looking For More Asian Street Food Breakfast Recipes?
10 Minute Korean Street Toast with Cabbage and Egg
By Tiffy Cooks
Equipment
Ingredients
- 2 slices Milk Bread
- 2 eggs
- ¾ cup cabbage Chopped
- ¼ cup shredded cheese mozzarella or a blend works well
- ¼ tsp salt or to taste
- ⅛ tsp black pepper or to taste
- 1½ tbsp butter divided
- 3 slices ham optional
- 1-2 tbsp ketchup To taste
Instructions
- In a medium bowl, combine the chopped cabbage, egg, shredded cheese, a pinch of salt, and some black pepper. Mix well until everything is evenly coated.
- Heat about ½ tablespoon of butter in a nonstick pan over medium heat. Add the slices of bread and toast both sides until golden and crisp. Once done, set them aside on a plate.
- Optional (Skip for Vegetarian): Using the same pan, pan-fry the slices of ham for 1–2 minutes on each side until heated through, then set those aside too.
- Add 1 tablespoon of butter to the pan, then pour in the cabbage-egg mixture. Spread it out into a rectangle about the size of your bread. Let it cook for a few minutes until the bottom is golden and set. Carefully flip it over—if it breaks a little, just push it back into shape with your spatula—and cook the other side until golden brown and cooked through.
- To assemble, place one slice of toasted bread on a plate. Add the ham (if using), then the cabbage omelette.
- Drizzle a bit of ketchup on top, then close it up with the second slice of toast.
- Slice the sandwich in half and serve while it’s hot and crispy.
