In the world of Korean street food, Korean Street Toast or Gilgeori Toast reigns supreme. The BEST breakfast sandwich. Crunchy, fresh, and SO delicious and satisfying to eat!
*Thanks to Conestoga Farms for sponsoring this post. All opinions are my own.*
There’s nothing quite like an egg breakfast sandwich.
And now, here’s another one to love: Korean Street Toast. I know you’ll love it as much as I do!
What is Korean Street Toast or Gilgeori Toast?
Korean Street Toast or Gilgeori Toast (‘Gilgeori’ means street or alley in Korean) 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. The filling can be best described as a veggie omelet. Layered with ham and cheese then sandwiched between thick 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!
- 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.
- Green onion. For color and subtle onion flavor.
- 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, sandwich-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.
- Toast bread. Melt butter in skillet. Toast bread on both sides. Set aside.
- Prep veggie omelet. In a large bowl, whisk egg. Add salt, pepper, cabbage, carrots, and green onion. Mix well. The egg should completely coat the veggies.
- Cook veggie omelet. Heat a skillet and add eggy mixture. Shape with a metal spatula into the shape of a square (the same size as the toast). Flip and cook on the other side.
- Add sugar. Sprinkle directly on top of the eggy filling.
- Heat ham and cheese. 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, which will gently melt Then transfer both to the veggie omelet.
- Drizzle sriracha and Kewpie mayo. Be generous!
- Assemble sandwich. Transfer loaded veggie omelet to buttered toast, adding more cabbage if desired. Top with remaining slice of bread. Cut in half and enjoy!
Helpful Kitchen Tools:
- Large Non-stick Skillet. A large-sized skillet (at least 11″) with a non-stick surface makes it easier to cook everything in one pan.
- Large Fish Spatula. Makes shaping and flipping the egg filling easier. The larger, the better.
- Cooling Rack. Transfer toasted bread slices to a cooling rack to allow steam to escape. Prevents bread from becoming too soggy.
- Vegetable Shredder/Julienner. Not necessary but helpful to quickly and finely shred cabbage and carrots.
- For 2+ servings, use a Grill Pan. A large grill pan is an easy and quick way to make multiple Gilgeori Toast sandwiches.
- Pack to-go sandwiches. Makes great picnic items. Simply wrap with parchment paper and enjoy!
- Make it vegan. Leave out the ham and cheese. Swap out the egg with egg substitute and Kewpie mayo with vegan mayo. A complete plant-based meal.
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.
Other Breakfast + Brunch recipes you may enjoy:
- Crispy Hash Browns with Kimchi + Fried Eggs + Bacon
- Air Fryer Hong Kong French Toast
- Buttermilk Waffles + Black Sesame Whip
- Baby Dutch Pancake
Korean Street Toast (Gilgeori Toast Breakfast Sandwich)
- Skillet (cast iron, non-stick, stainless steel)
- 2 slices thickly sliced bread (I use Japanese style Milk Bread but Texas style toast also works)
- 1-2 Tbsp unsalted butter
- 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
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer to bread, adding more cabbage if desired. Top with remaining slice of bread. Cut in half and enjoy!