Korean Egg Sandwich Recipes

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.

KOREAN STREET FOOD SANDWICH

Steps:

• Thinly slice the Egg (2), Carrot (1), and Onion (1/4). Put in a bowl and mix with Salt (to taste) and season with Ground Black Pepper (to taste) and Green Cabbage (1/4).
• Add oil in a hot pan, add the egg mixture, cook under medium heat until both sides cooked.
• Spread some Butter (to taste) on both sides of the Bread (4 slice), put in hot pan and cook until both sides golden.
• Sprinkle some Granulated Sugar (to taste) on toast, then place the omelette on top.
• Put a slice of Ham (2 slice) and Cheese (2 slice), add in Ketchup (to taste) and Mayonnaise (to taste), place one more toast on top. Enjoy!

KOREAN STREET TOAST

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.

KOREAN STREET TOAST (BREAKFAST SANDWICH)

Steps:

• Combine all sauce ingredients in a small bowl or squeeze bottle, mix thoroughly and set aside
• Prepare vegetables. Thinly shred cabbage, thinly shred or slice carrot, thinly slice green onion. Add all vegetables to a bowl and mix. Take two handfuls of slaw mixture out of bowl and set aside.
• Add eggs to bowl with vegetable mixture, stir to combine. Season with salt and pepper.
• Heat a large pan over medium heat. Use stick of butter directly on pan (like a glue stick) and coat pan with butter. Add bread to pan and toast bread until golden brown about 2 minutes then flip and cook for about 2 more minutes, applying more butter to pan if needed. Remove bread from pan and set aside.
• Spread more butter on the pan. Add egg mixture to one half of the pan, pushing it towards the edge to form a long rectangle shape.
• Cook for about 3 minutes until bottom is firm. Using a wooden spatula, split the egg in the middle to form two smaller squares. Flip the egg and place one slice of cheese on top of each egg. Cook for 3 more minutes.
• Add ham to other half of pan and heat through for about 1 minute, flipping once. Remove ham from pan. At this point, the egg should be done. If cheese is taking too long to melt, you can cover the pan with a lid until cheese melts, about 1 minute.
• Get your toasted bread ready, top with egg, ham, reserved cabbage mixture. Drizzle with plenty of sauce. Serve!

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 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 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.

EGG DROP SANDWICH

Steps:

• In a skillet, melt butter and then place bread on top of the butter to toast. Repeat until both sides are toasted. Remove and place to the side.
• In a bowl, combine eggs and cream. Whip together until well combined. Pour into a skillet and cook over medium-low heat, just until they begin to set up. Turn burner off and remove from heat. Leave eggs in the warm skillet. This will allow any uncooked eggs to finish cooking.
• Spread mayonnaise over the inside of your toast. Then assemble the rest of your sandwich by placing ham, warm eggs, and cheese on eggs to melt. Put the top slice of bread on and wrap your sandwich up.
• Drizzle the top of your sandwich with your choice of sriracha, ketchup, or mayonnaise. Sprinkle with parsley. Serve while sandwiches are fresh. Enjoy!