KOREAN EGG DROP SANDWICH
This easy Korean egg drop sandwich brings together fluffy scrambled eggs, crisp pieces of bacon, and melted cheddar cheese all wrapped together in a buttery toast drizzled with sweet creamy sauce. Indulge in this scrumptious egg sandwich today and get a taste of Seoul in the comfort of your home!
Provided by Elle
Time 10m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 384 kcal, ServingSize 1 serving
KOREAN STREET TOAST (KOREAN BREAKFAST)
Korean street toast is packed with egg, cabbage, carrot, ham, and cheese between slices of buttery toasted bread. It makes an easy breakfast sandwich.
Provided by Holly Ford
Categories Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- Beat eggs in a large mixing bowl and add the shredded cabbage, carrot, green onion, and a pinch of salt; mix well.
- Melt 1 tablespoon of butter on a skillet over medium low heat. Spoon in a portion of egg and vegetable mixture, and spread it around to about the size of your sandwich bread. (You can make two egg pieces at a time)
- Cook the egg omelette 2-3 minutes on one side and flip. Cook until golden brown. Transfer the omelette to a plate and repeat the next batch.
- Heat ham slices briefly, about 30-60 seconds; set aside.
- Melt remaining tablespoon of butter and toast the sandwich bread until golden and crisp.
Nutrition Facts : Calories 343 kcal, Carbohydrate 43 g, Protein 18 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 183 mg, Sodium 808 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 6 g, ServingSize 1 serving
KOREAN STREET TOAST
Crispy, grilled, buttery bread joins a slightly sweet, super savory vegetable-egg patty, smoky ham and melty cheese, and a ridiculous amount of mayo and ketchup for one of the most memorable sandwich experiences of my life. Plus, you'll eat about a whole serving of vegetables and barely even notice.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Ham
Time 25m
Yield 1
Number Of Ingredients 14
Steps:
- Combine carrot, cabbage, green onion, black pepper, cayenne, and salt. Mix with your hands for about 30 seconds until soft and seasoned. Add eggs and mix thoroughly with a fork; set aside.
- Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add bread slices and toss to make sure both sides are well buttered. Grill bread until both sides are beautifully toasted and golden brown and starting to get a little crispy. Remove to a plate.
- Heat remaining butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form into a rectangle that's about twice as long as it is wide. Split the rectangle in half and continue to cook until golden brown; flip and continue on the opposite side, 3 to 4 minutes total.
- Stack cabbage pieces on top of one another and transfer to toast. Top with sugar.
- Add ham to the same skillet over medium heat; cook until sizzling. Flip and top ham with Cheddar cheese. Cook until melted, about 1 minute.
- Place ham on sandwich and squeeze over mayonnaise and ketchup. Top with remaining slice of toast, slice in half, and serve.
Nutrition Facts : Calories 937.5 calories, Carbohydrate 49.9 g, Cholesterol 514.8 mg, Fat 69.6 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 33.9 g, Sodium 2594.5 mg, Sugar 14.5 g
GILGEORI TOAST (KOREAN STREET TOAST WITH CABBAGE AND EGG)
Gilgeori toast, which literally means "street toast" in Korean, is a popular salty-sweet egg sandwich sold by many street-food vendors in Korea. For many who grew up there, it's a nostalgic snack, reminiscent of childhood. Eaten for breakfast or lunch, it's quick, easy and adaptable. If you don't have cabbage on hand, toss in any vegetables you have that would add crunch and flavor, such as sliced scallions or julienned zucchini. For a modern twist, try substituting the sugar with different flavors of jam, or dress the sandwich up with your favorite condiments and sandwich fixings.
Provided by Darun Kwak
Time 20m
Yield 1 sandwich
Number Of Ingredients 12
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.
KOREAN STREET FOOD : EGG SANDWICH
Most college students in Korea (including myself) buy their meals from street vendors. The food is quick, hot, and cheap! The vendors operate small carts outfitted with little more than a cook top. However, they set up tables and stools for their customers to use. Korean style western is very popular. On weekdays early morning air is filled with the smell of egg sandwiches being cooked on the vendor's wide girdles. With this recipe you can enjoy one of my favorite foods at home.
Provided by IronChefArtemslore
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Toast and butter the bread.
- Whisk the egg with a fork, add the cabbage and carrot. Fry the egg in a fry pan or electric girdle. You want to end up with a thin crepe like omelet.
- While the omelet is cooking, spread the brown sugar, ketchup and mayonnaise in the center. Add salt, pepper, and chili pepper or hot sauce to taste.
- Fold the omelet so it will fit on the bread.
- Place the omelet on the bread. For that authentic street vendor look, wrap the sandwich in a foil sheet.
Nutrition Facts : Calories 395.4, Fat 21.5, SaturatedFat 9.7, Cholesterol 244.6, Sodium 681.5, Carbohydrate 40.5, Fiber 1.6, Sugar 14.8, Protein 10.7
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