Korean Street Toast (Gilgeori Toast)
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.
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.