Korean Egg Drop Sandwich Food

KOREAN EGG DROP SANDWICH

Steps:

• Mix all sauce ingredients in a small bowl. Set aside.
• Lightly butter a skillet on medium-low heat, and toast both sides of the bread.
• Cook the bacon until the edges are crispy and cooked through. Set aside.
• In a small bowl, mix together eggs, milk, sugar, and salt until blended thoroughly. In a skillet on medium-low heat, add butter to coat the surface. Add the egg mixture, stirring continuously to cook until it just starts to set. Remove from heat and keep warm.
• Spread the sauce on the inward sides of each toast. Add melty cheddar cheese, scrambled eggs, and bacon. Serve immediately and enjoy!

KOREAN EGG DROP SANDWICH | SCRAMBLED EGG SANDWICH

Steps:

• Make sauces: Mix together the ingredients for the sriracha mayo sauce and the sweet mayo sauce. Set aside.
• Toast bread: Heat a pan over medium heat and add half the butter. Toast both sides of the bread until golden brown. Remove from pan. Alternatively, use a toaster and butter both sides when done.
• Pan Fry ham: Fry ham or bacon on medium high heat until crisp and set aside.

KOREAN EGG SANDWICH

Steps:

• Serve immediately and enjoy.

GILGEORI TOAST (KOREAN STREET TOAST WITH CABBAGE AND EGG)

Steps:

• In a small bowl, combine cabbage, carrot, scallions, salt and pepper. Massage the vegetable mixture for 30 seconds, squeezing to tenderize. Crack in the egg and mix well.
• In a large cast-iron or nonstick skillet, melt 1 tablespoon butter over medium heat. Place both slices of the bread on the pan, moving them around to soak up all the melted butter on one side, and toast until golden-brown underneath, about 2 minutes. Add 1 tablespoon butter to the skillet, and flip the bread to soak up the butter and to toast on the other side until golden brown, 1 to 2 minutes. Transfer to a plate and sprinkle the top of each toast with 1/2 teaspoon sugar or slather the top of each with 1 teaspoon jam.
• In the same skillet, melt the remaining 1/2 tablespoon butter over medium heat. Add the cabbage mixture, and use one spatula in each hand to shape and hold it as it cooks to match the size of your bread. Cook the cabbage mixture just until it turns slightly golden underneath, 2 to 3 minutes. Carefully flip the mixture, top with ham and cheese, if using, and cook until the other side is golden underneath, 2 to 3 minutes.
• Transfer the cabbage mixture to one piece of sweetened toast. Top with ketchup and mayonnaise to taste, and add the remaining slice of bread, sweetened side down. Serve immediately, sliced in half if desired.