Korean Street Toast (Gilgeori Toast)

Ingredients

For the Vegetable Omelette

• 4 large eggs
• 1 cup thinly sliced green cabbage
• 1/4 cup thinly sliced carrots
• 1/4 cup thinly sliced yellow onion
• 2 scallions, chopped
• 1/2 teaspoon kosher salt
• Pinch of black pepper

For Assembly

• 4 slices milk bread
• 4 tablespoons unsalted butter, divided and softened
• 2 slices American cheese
• 2 teaspoons granulated sugar
• Ketchup, to taste
• Kewpie mayonnaise, to taste

First, Make the Vegetable Omelette

In a medium bowl, combine the thinly sliced cabbage, carrots, yellow onion, and scallions. Add the eggs, kosher salt, and a pinch of black pepper. Mix everything together with a fork until the vegetables are evenly coated in the egg.

Heat 2 tablespoons of the butter in a large non-stick skillet over medium-low heat. Divide the egg and vegetable mixture into two equal portions and pour them into the pan. Use a spatula to shape each portion into a square that is roughly the size of your bread slices.

Cook for ~3-4 minutes per side, until the omelette is golden brown and the vegetables are tender. Set the cooked omelettes aside.

Next, Toast the Bread and Assemble

Wipe out the skillet. Spread the remaining 2 tablespoons of softened butter on one side of each of the four slices of milk bread.

Place two slices of bread in the skillet, butter-side down, over medium heat. Immediately place a slice of American cheese on top of each one to start melting. Toast for ~2-3 minutes, until the bottom is golden brown.

Remove the toasted bread slices from the pan. Place a vegetable omelette on top of the cheese on each slice.

Squeeze on your desired amount of ketchup and Kewpie mayonnaise, then sprinkle 1 teaspoon of granulated sugar over each omelette.

Place the remaining two slices of bread on top, butter-side up, and return the sandwiches to the skillet. Toast the other side for another 2-3 minutes until golden brown. Serve immediately.

Korean Street Toast (Gilgeori Toast)

prep time:15 minutes mins

cook time:12 minutes mins

total time:27 minutes mins

This simpler version of Korean street toast is all about the vegetable omelette – you mix cabbage, carrots, and onions right into the eggs and cook it into a square patty. The sugar sprinkled on top sounds bizarre but it's what makes it taste like the real thing from Seoul street vendors.

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Ingredients

For the Vegetable Omelette

• ▢ 4 large eggs
• ▢ 1 cup thinly sliced green cabbage
• ▢ 1/4 cup thinly sliced carrots
• ▢ 1/4 cup thinly sliced yellow onion
• ▢ 2 scallions chopped
• ▢ 1/2 teaspoon kosher salt
• ▢ Pinch black pepper

For Assembly

• ▢ 4 slices milk bread
• ▢ 4 tablespoons unsalted butter divided and softened
• ▢ 2 slices American cheese
• ▢ 2 teaspoons granulated sugar
• ▢ Ketchup to taste
• ▢ Kewpie mayonnaise to taste

Instructions

• Whisk eggs with sliced cabbage, carrots, onion, scallions, salt and pepper until vegetables are coated.
• Melt 2 tbsp butter in non-stick skillet over medium-low heat.
• Pour half the egg mixture into pan, shape into bread-sized square. Repeat with remaining mixture.
• Cook omelettes 3-4 minutes per side until golden. Remove and set aside.
• Butter one side of each bread slice.
• Place 2 bread slices butter-side down in skillet over medium heat. Top each with cheese.
• Toast 2-3 minutes until golden.
• Top melted cheese with omelette, ketchup, mayo and 1 tsp sugar each.
• Cover with remaining bread slices, butter-side up.
• Toast 2-3 minutes until golden brown.

Notes

Serve immediately while hot. Use milk bread for best results.