Korean Street Toast

4.86 from 7 votes

Experience the delightful flavors of Korean Street Toast, a beloved and convenient breakfast option. Perfect for busy mornings, this savory toast recipe combines textures and tastes that are both satisfying and easy to make on the go.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: Korean

Keyword: korean egg toast, korean street toast, korean toast

Servings:

Calories: 275kcal

Author: Sue Pressey

Ingredients

MAIN

2 slices of bread
2 eggs
30 g cabbage (1 ounce), thinly sliced
15 g carrots (0.5 ounces), julienned
5 g green onion (0.1 ounces), thinly sliced
fine sea salt
black pepper , ground
butter
Some cooking oil
ketchup

OPTIONAL

raw sugar
mayonaise
sliced ham
sliced cheese
bacon , thinly sliced
onion , finely chopped
pickled cucumber , thinly sliced or diced

Instructions

In a mixing bowl, combine the egg, cabbage, carrots, and green onion. If using, add the bacon and onion now. Season with a pinch of salt and freshly ground black pepper, then mix well.
Preheat a pan over medium-low heat and add some cooking oil. Pour in the egg mixture and cook until both sides are well done and the egg is fully cooked. If the omelette is thick, it might take longer to cook through, so consider lowering the heat to prevent burning. (Tip: Using a rectangular-shaped pan, like a tamagoyaki pan, can make shaping the omelette easier. This is the same type of pan often used for Korean egg rolls).
Spread butter on both sides of each bread slice, then cook over medium-low heat until golden, about 1 minute per side. Remove from the heat.
Place the toasted bread on a cutting board and add the egg omelette. Trim the omelette to fit the toast if you like. If desired, sprinkle some sugar on top, then layer with optional cheese and ham. Drizzle ketchup and mayonnaise over the layers, and add pickled cucumbers if you wish. Top with the remaining slice of bread, slice in half, and serve. This toast pairs perfectly with popular Korean banana milk or strawberry milk!

Nutrition