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Korean
Korean Street Toast Breakfast
20 min total10 prep10 cook2 servings420 cal
ClassicContains glutenContains eggContains dairy
Korean street-style breakfast toast — griddled bread stuffed with egg, cabbage, sugar, and ketchup. A sweet-savory grab-and-go classic from Seoul food stalls.
Ingredients
bakery
- 4 slicesthick white bread
dairy
- 3eggs
- 2 tbspbutter
produce
- 1 cupcabbage
- 0.5carrot
pantry
- 1 tbspgranulated sugar
- 2 tbspketchup
- 2 tbspmayonnaise
- 0.5 tspsalt
Steps
- Shred cabbage and carrot finely.
- Beat eggs with cabbage, carrot, salt, and half the sugar.
- Butter bread slices on one side.
- Pour egg mixture on a griddle and place bread butter-side up on top.
- When egg sets, flip so bread is on the griddle and egg cooks below.
- Spread ketchup and mayo on inside of bread; sprinkle remaining sugar.
- Fold egg around bread and press to seal.
- Cut in half and serve hot.
Tips
- Press the sandwich while grilling for compact, melty layers.
- A pinch of sugar is traditional and balances the savory fillings.
- Use thick white bread that can hold the filling without tearing.
- Serve wrapped in paper for authentic street-food feel.
