Introduction
This interesting street food sandwich has been growing in popularity, but many still haven’t heard of it. With this recipe, I’m hoping to show you what makes Korean street toast great, and also how to make it yourself.
What is Korean Street Toast?
Korean street toast is a type of sandwich you can find at food vendors in Korea. The main components of the sandwich are fried cabbage and egg between two pieces of bread, with many other possible additions.
Some other additions include ketchup, mustard, sugar, mayo and cheese.
Why should I make it?
Not only is it easy to make with an interesting flavor, but it’s also decently healthy. It’s stuffed with vegetables like cabbage and onion, and some versions (like the one below) are low-calorie as well.
It’s also fairly cheap to make, with the most expensive ingredient likely being eggs or cabbage, depending.
Conclusion and Recipe
I hope I’ve convinced you to try this tasty and truly unique sandwich. While there are many variations, I’ve added a recipe for the version I eat most.
If you like this recipe for Korean street toast, check out my margherita crostini.
Ingredients
2 pieces of sandwich bread
butter or oil, as needed
1 cup* shredded cabbage, 96 grams
1/4 cup sliced yellow onion**, 20 grams
1/3 tsp kosher salt, 2 grams
pinch of black pepper, about 1/4 tsp
1 large egg, beaten
ketchup, as needed
yellow mustard, as needed
white sugar, as needed
Makes 1 moderate sandwich
Preparation
Preheat a nonstick pan over medium-low heat. In the meantime, add your cabbage, onion, salt and pepper to a bowl and mix well. Once mixed, add in your beaten egg.
Butter your pan, then toast your pieces of bread. Toast both sides if desired, then set aside.
Add more butter, followed by your cabbage and egg mixture. Cook*** until the egg is done, then turn off the heat.
Cover each piece of bread with ketchup, mustard and sugar. The amount depends on the person, so start with a normal “sandwich” amount – maybe 1 tsp of each, per piece. Be sure to use enough sugar; it really ties everything together.
Add your cooked cabbage and egg mixture to the ketchup/mustard side of one piece of bread, then place the ketchup/mustard side of the other piece on top.
I recommend eating this with napkins and over a plate; it can be quite messy.
Notes
* This may be a bit too much cabbage for some people. If you don’t want your sandwich fully stuffed, maybe use less cabbage.
** Similar to the cabbage, this is quite a bit of onion. If you don’t love onions, you can lower the amount.
You can also use green onions or carrots, which are both popular additions.
*** Some recipes have you forming a “cabbage patty” that you place on your bread once cooked. I can never do that, and always end up with scrambled cabbage and egg.
Thankfully, how you get to the “cooked” stage doesn’t really matter. If you’re a bad cabbage architect like me, just stir it around until cooked through.
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