Korean Street Food Egg Sandwich

KOREAN EGG SANDWICH

Steps:

• Serve immediately and enjoy.

KOREAN STREET FOOD : EGG SANDWICH

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.

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.