Gilgeori Toast (Korean Street Egg & Cabbage Sandwich)

Photo: gildedgingerbread · CC BY 4.0 · source

Seoul's famous street-cart breakfast: a fluffy cabbage-and-carrot omelet tucked between butter-toasted bread with melty cheese, a sprinkle of sugar and a zigzag of ketchup and mayo.

Ingredients

• 8 slices brioche or soft white bread
• 3 cups coleslaw mix (cabbage and carrot)
• 6 eggs
• 2 green onions, sliced
• 4 slices cheddar
• 3 tbsp butter

From your pantry: 3 tbsp ketchup, 2 tbsp mayo, 1 tbsp sugar, salt.

Instructions

1. Beat the eggs with ½ tsp salt, then stir in the coleslaw mix and green onions until everything is coated.
2. Melt 1 tbsp butter in a large nonstick skillet over medium. Toast the bread in batches until golden on one side, 1 to 2 minutes, adding butter as needed. Set aside.
3. Add the last of the butter and spoon the egg mixture into 4 rough squares about the size of the bread. Cook until set and lightly browned, 2 to 3 minutes per side.
4. Lay a cheese slice on each omelet so it starts to melt, then put each on the untoasted side of a slice of bread.
5. Sprinkle with a little sugar, zigzag with ketchup and mayo, top with the second slice toasted side out, and cut in half.

Tip: The sprinkle of sugar sounds odd but it's the signature. It plays off the salty egg and tangy ketchup the way it does at the street stalls.

Nutrition per serving

Good for

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