10 Minute Korean Street Toast with Cabbage and Egg
By Tiffy Cooks
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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!
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.