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
KOREAN STREET TOAST
Korean street toast is a breakfast sandwich sold on the streets of Korea. It's basically a grilled ham and cheese sandwich with veggies, ketchup and a sweetener.
Provided by Kana K.
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, add cabbage, onion, carrot, eggs, salt and pepper; combine well using chopsticks as the mixture will be to thick to whisk.
- Heat a large skillet over medium heat; melt 2 tablespoons butter. Pour egg mixture, trying to make it a square shape. Cook until bottom is cooked, about 2 to 3 minutes. Cut egg in half, and flip over. Cook another 2 to 3 minutes until fully cooked.
- Meanwhile butter, both sides of bread.
- When egg mixture is cooked, remove from skillet and add ham slices to heat them up, after flipping once, place one slice of cheese over each slice.
- Now, toast the buttered bread both sides, about 2 minutes each side, or until golden brown. Remove form skillet.
- To build, Place egg on toast then place warm ham and cheese, lightly squirt the ketchup and sprinkle the sugar right on top. Cover with the other slice of buttered and toasted bread. enjoy!
Nutrition Facts : Calories 550.9, Fat 38.8, SaturatedFat 22.4, Cholesterol 271.4, Sodium 1366.4, Carbohydrate 38.1, Fiber 2.3, Sugar 11.5, Protein 13.8
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 TOAST (GILGEORI TOAST)
Make and share this Korean Street Toast (Gilgeori Toast) recipe from Food.com.
Provided by PanNan
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Break eggs into a bowl with salt.
- Add sliced carrots and cabbage to the bowl with the eggs and mix well.
- Add the oil to a pre-heated pan and add the egg mixture. Using a spatula, divide the mixture in two and work to form each half into the shape of the bread slices. When firm enough to hold, flip each half over to cook on the other side - about 2 - 21/2 minutes per side. Remove when done and keep warm.
- Melt 1 tbsp butter in the pan. Add two slices of bread to the melted butter and toast the bread until lightly browned, flipping the bread to toast the other side. Remove to a plate and sprinkle a little sugar on the warm toasted bread. Repeat with the remaining two slices of bread.
- To assemble the street toast sandwiches, top one slice of toasted bread with one of the cooked egg sections. Layer one half of the sliced cucumber on top of the egg. Squeeze some ketchup and mayonnaise on top of the cucumber, and top with a slice of toasted bread, Repeat to make the second toasted sandwich.
Nutrition Facts : Calories 396, Fat 24.8, SaturatedFat 10.1, Cholesterol 216.5, Sodium 750.6, Carbohydrate 33, Fiber 2.2, Sugar 7.8, Protein 11
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
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- Combine cabbage, onion, green onion, and carrot in a medium-sized bowl. Grab and release the mixture with your hand to soften everything a bit. Add the salt.
- Heat a large skillet over medium high heat. Reduce the heat to medium and rub and melt about 1 tablespoon butter in the skillet to coat it evenly.
- Add all of the cabbage mixture to the skillet and roughly shape it into a rectangle with your spatula.
- Cook for about 2 to 3 minutes over medium heat. Keep shaping the patty until the bottom turns light brown and crispy. The dimensions should be just a little larger than a slice of your bread.
- Turn it over with the spatula and add more butter if needed. Meanwhile melt some butter on a corner of the skillet and toast 2 pieces of bread until both sides turn lightly crispy.
- Cook and shape for another 2 to 3 minutes over medium heat until the both sides of the cabbage patty is golden brown and a little crispy.
- Place 1 piece of bread on a large plate. Add the cooked cabbage patty. Sprinkle the sugar over top and drizzle the ketchup and mustard (if used).
- Add the other piece of bread and serve right away. You can put it on a plate, and cut it in half if you like, or eat it street style, by rolling it up gently in tin foil, and serving like a burrito.
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