Korean Egg Sandwich or the Korean Toast is also known as the Gilgeori Toast. Gilgeori is another name for street food. This is a quick ‘on the go’ food that is made quickly, is healthy and also very delicious.
Ingredients For Korean Toast, Serves 1
2 slices of bread (for toast)
2 eggs, beaten
30g / 1 ounce cabbage, thinly sliced
15g / 0.5 ounces carrots, julienned
5g / 0.1 ounces green onion, thinly sliced
fine sea salt
black pepper, ground
some cooking oil
tomato sauce / ketchup
1/8 tsp raw sugar, or more to taste
(optional) sliced ham
(optional) sliced cheese
(optional) bacon, thinly sliced
(optional) onion, finely chopped
(optional) pickled cucumber, thinly sliced or diced
How To Make Korean Toast
1. Combine the egg, cabbage, carrots and green onion in a mixing bowl. (If you’re using bacon and onion, add them now.) Add a pinch of salt and freshly ground black pepper then mix them well.
2. Preheat a pan over medium low heat. Add some cooking oil then pour in the egg mixture. Cook both sides well until the egg is fully cooked. (If the omelette is thick, it will take a while to cook inside thoroughly. So to avoid it burning, you may want to reduce the heat to low.)
3. Spread the butter on both sides of each slice of bread, then cook both sides over medium low heat until golden (about 1 min each side). Remove from the heat.
4. Place the toasted bread on a cutting board. Add the egg omelette. You can trim the egg omelette to better fit on the toast if you want. Sprinkle the sugar on top (optional). Then layer it with cheese and ham (optional). Squeeze out ketchup and mayonnaise (optional) across the egg/ham/cheese layer. Add some pickled cucumbers (optional). Cover
Korean toast is commonly made with white bread, but you can use other types of bread per your preference too.
I used a rectangular shaped pan (tamagoyaki pan), which I often use for Korean egg roll. Shaping the egg omelette is much easier with this pan!
I’ve never tried pickled cucumber with this toast, but my sister (who tried this toast many times recently in Korea) is convinced that it’s a must ingredient for sweet and sour flavor. So I will leave it up to you.
Calories – 275kcal
Carbohydrates – 29g
Protein – 16g
Fat – 10g
Saturated Fat – 3g
Cholesterol – 327mg
Sodium – 387mg
Potassium – 277mg
Fiber – 2g
Sugar – 5g
Vitamin A – 298Oiu
Vitamin C – 12.8mg
Calcium – 191mg
Iron – 3.3mg
This is an easy and famous Korean Egg Sandwich Recipe. You can add various vegetables and flavorings as per your taste and choice. Some people even add a few sauces to enhance the flavor of the egg and the toast.