Korean Street Toast (Gilgeori Toast)

In the world of Korean street food, Korean Street Toast or Gilgeori Toast reigns supreme. Fresh, crunchy vegetables. Thick, buttered toast. Generous drizzles of Kewpie mayo. Plus a sprinkling of sugar for that sweet tang!

There’s nothing quite like an egg sandwich.

And now, here’s another easy and delicious breakfast sandwich to love: Korean Street Toast.

Addictively delicious and packed with tons of vegetables — Korean-style Street Toast is my favorite! And I’m sure it will be a favorite for you as well!

What is Korean Street Toast?

Korean Street Toast or Gilgeori Toast is a popular Korean breakfast sandwich. Vendors sell this popular street food item from their carts all day long. There’s even a chain (Isaac Toast) with over 800 locations devoted to this iconic Korean food item.

Gilgeori Toast is packed with tons of vegetables. More of a veggie omelet than anything else, it’s layered with ham and cheese then sandwiched between thick slices of buttered toast.

What makes Korean Street Toast unique? The combination of fresh, crunchy veggies with generous drizzles of kewpie mayo. Plus, a sprinkling of sugar for that sweet tang. Together they make an utterly delicious Korean breakfast egg sandwich!

Ingredients:

Besides the Milk Bread, you may already have all the ingredients to make this iconic Korean Street Toast sandwich! In a pinch, I’ve used regular bread and made this sandwich completely vegetarian (no ham).

  • Eggs. My recipe uses a ratio of 1 large egg for 1.5 cup veggies. That’s for 1 serving. But you can adjust the egg-to-vegetable ratio to your liking. I like a lot of veggies so the egg barely holds all the vegetables together. Note: for this recipe, I used Free Run Omega-3 eggs from Conestoga Farms, a local farm here in Southwestern Ontario. There’s just no comparison to fresh, local eggs laid by free run chickens — the flavor is unmatched.
  • Vegetables. A mix of finely shredded cabbage and carrot keeps the sandwich fresh and crunchy.
  • Ham + Cheese. Smoky, thin-sliced ham and sharp cheddar cheese add so much flavor.
  • Butter. Toasting the bread with butter is essential! Margarine is a good substitute but don’t leave it out.
  • Thick Bread. Thick and fluffy Japanese style Milk Bread is ideal. But any kind of thick, sanwich-style bread will work. Multi-grain, whole wheat, or white are all good options.
  • Sugar. Adds a very necessary Korean flavor! More tangy than sweet, the sugar is sprinkled directly on top of the eggy filling. If you are on the fence about the extra sugar, try it once.
  • Kewpie Mayo. Kewpie is Japanese sweet mayo and an essential condiment. Adds richness and flavor.
  • Sriracha. Korean Street Toast typically includes ketchup. But I like sriracha for that little bit of extra heat and spice.

How do I eat Korean Street Toast?

Korean Street Toast can be enjoyed as a breakfast egg sandwich. Assemble and eat immediately! Nothing so good as this piping hot egg toast!

You can also enjoy Gilgeori Toast as a light but filling lunch, afternoon pick-me-up, or midnight snack.

Or, Korean Street Toast makes a great on-the-go picnic item. Simply wrap with parchment paper or foil and enjoy! So crunchy, fresh, and delicious!

Other Breakfast + Brunch recipes you may enjoy:

Helpful Kitchen Tools:

To make this simple Korean Street Toast recipe, a few helpful kitchen tools:

  • Large Non-stick Skillet. A large-sized skillet (at least 11″) will make toasting the bread faster + easier, as you can fit two slices of bread at once. Also, the non-stick surface is helpful because the eggs won’t stick.
  • Grill Pan. If cooking more than 1 Korean egg sandwich at a time, I recommend using a large cast iron grill pan. This way, you can toast multiple pieces of toast and cook multiple veggie omelets at the same time.
  • Large Fish Spatula. Makes shaping and flipping the egg filling easier. The larger, the better.
  • Cooling Rack + Sheet Pan. For less soggy bread, transfer toasted bread slices to a cooling rack positioned over a sheet pan, to allow steam to escape.
  • Vegetable shredder or Julienner. For finely shredded cabbage and carrots, use a hand held vegetable shredder. Makes the vegetable prep especially easy and fast.

How to Make Korean Street Toast:

Melt butter in skillet. Toast 2 slices of bread on both sides. Set aside.

In a large bowl, whisk 1 egg. Add salt and pepper. Add cabbage, carrots, and green onion. Mix well. The egg should completely coat the veggies, with a little pooling at the bottom.

Heat a skillet and add eggy mixture. Using a metal spatula, shape the eggy filling into a square about the same size as the toast.

Flip. Flatten with spatula. Add sugar directly on top of the eggy filling.

Push cooked egg to one side of the skillet. On the other side, add ham and briefly heat on both sides. Add cheese on top. Then transfer the ham and cheese to cover the cooked egg. Add a generous drizzle of sriracha and mayo.

Transfer to bread, adding more cabbage if desired. Top with remaining slice of bread. Cut in half and enjoy!

*Thanks to Conestoga Farms for sponsoring this post. All opinions are my own.*

stacked korean street toast sandwich

Korean Street Toast [Gilgeori Toast]

The Subversive Table | Lis Lam
In the world of breakfast egg sandwiches, Korean Street Toast reigns supreme.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Course Breakfast
Cuisine Korean
Servings 1

Equipment

  • Skillet (cast iron, non-stick, stainless steel)

Ingredients
  

Toasted Bread:

  • 2 slices thickly sliced bread (I use Japanese style Milk Bread but Texas style toast also works)
  • 1-2 Tbsp unsalted butter

Eggy Filling:

  • 1 large egg
  • salt + pepper
  • 1 cup cabbage, thinly sliced (preferably Korean cabbage but green cabbage also works)
  • 1/2 cup carrot, grated or julienned
  • 1 green onion, chopped

Additional Toppings:

  • 1 tsp sugar
  • 1-2 slices ham
  • 1 slice cheddar cheese
  • 1/4 cup cabbage, thinly sliced (optional)
  • drizzle mayonnaise (I use Kewpie mayo)
  • drizzle Sriracha (optional; ketchup is a good non-spicy substitute)

Instructions
 

  • Heat skillet to medium heat. Melt 1 Tbsp butter and toast bread on one side. If needed, add 1 more Tbsp of butter and flip, toasting bread on other side. Set aside on a wire rack to cool slightly.
  • In a large bowl, whisk egg with a fork. Add a pinch of salt and pepper and whisk a little more.
    beaten egg with salt and pepper
  • Add cabbage, carrot, and green onion. Mix with fork until all the veggies are coated with egg. The egg should completely coat the veggies, with a little egg pooling on the bottom of the bowl.
    cabbage, carrot, green onion mixed with egg in bowl
  • Heat skillet to medium heat. Carefully add eggy mixture. Using a metal spatula, shape the eggy filling into a square about the same size as the toast. Cook until the eggy edges look firm and the veggies have wilted a bit, about 3-4 minutes.
    cast iron pan with filling for korean street toast
  • Using a large metal spatula, carefully flip the eggy filling. Press with the spatula, to flatten. Cook for another 3-4 minutes, until egg is cooked through. Add 1 tsp sugar directly over the top.
    cast iron pan with egg and sugar
  • Push cooked egg to one side of the skillet. On the other side, add ham and briefly heat on both sides, about 1 minute total. Add cheese and turn off the heat. The residual heat should melt the cheese, about 1-2 minutes. Transfer the ham and cheese to the top of the cooked egg. Add a generous drizzle of sriracha (or ketchup) and mayo.
    drizzle of kewpie and sriracha
  • Transfer to bread, adding more cabbage if desired. Top with remaining slice of bread. Cut in half and enjoy!
    stacked korean street toast sandwich

Notes

*This recipe easily duplicates. If cooking multiples, I recommend using a large, rectangular grill pan for faster cooking.
Keyword Korean, Street Toast
15 minutes, All Recipes, Breakfast + Brunch, Korean, Snacks

One Comment

  1. 5 stars
    Although I was born and raised in Korea, but I never had this toast until just a few years go. It was an unusual taste sensation for me. My daughter loved it, though. You made it beautifully. Love all the fillings you put in.

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