Korean Street Toast

In the world of breakfast egg sandwiches, Korean Street Toast reigns supreme.

There’s nothing quite like a breakfast egg sandwich. So many different kinds, so many flavors. From the egg and bacon rolls of NYC corner bodegas to Southern-style sausage and fried egg biscuits — they are all delicious. And now, here’s another one to love.

Korean Street Toast is a Korean egg sandwich. The eggy filling is loaded with crunchy cabbage. And layered with thin slices of ham and cheese. A sprinkling of sugar adds a distinctly Korean tang. Plus, a generous drizzle of sweet mayo. YUM!

In South Korea, street vendors sell this foil wrapped, grab-and-go sandwich all day long. There’s even a chain (Isaac Toast) with over 800 locations devoted to this iconic Korean food item.

If you’ve never heard of it — until recently, neither had I. Now, I can’t live without it! A family favorite, a tasty 15-minute meal or snack, a veggie-packed way to start (or end) the day, an easy-going staple that makes everyone happy — Korean Street Toast is SO tasty. And EVERYONE in my family loves it!

My favorite part? All those veggies. Most breakfast sandwiches tend to be heavy and greasy. But not Korean Street Toast. So light and fresh! So much flavor and crunch! Try it once and be forever converted.

Ingredients:

Eggs. I am very, very picky about my eggs. The yolks need to be golden orange, the whites firm and thick. When you crack a fresh egg into a bowl, you can immediately see the difference. No pale, flat yolks with whites that disappear into nothingness for me, thank you.

For this recipe, I used Free Run Omega-3 eggs from Conestoga Farms. They’re a local farm here in Southwestern Ontario. And I must say, they’ve become my new favorite. There’s just no comparison to fresh, local eggs laid by free run chickens — the flavor is unmatched.

When mixed with the vegetables, the egg seems to all but disappear. But trust me — there’s just enough egg to keep everything together. Using the freshest eggs possible make Korean Street Toast SO good!

Cabbage. In my recipe, thinly sliced cabbage is mixed with egg and briefly cooked until it’s barely wilted down. Then more cabbage is added on top. So much crunch! So much freshness! I love the mild, easy-going, neutral flavor of cabbage. Tastes great with eggs and also adds an incredible texture.

Sugar. I was skeptical at first, too. We live in a world where most people are limiting their sugar intake. But that sprinkle of sugar takes Korean Street Toast to another level. And 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, try it once. After that, you can decide whether or not to keep adding it.

Milk Bread. I love the fluffy softness and rich flavor of Japanese style Milk Bread. That’s my preferred bread for this recipe. But any kind of thick cut bread will work.

Mayo. Mayo is essential to the overall richness of this dish. I use Kewpie, which is a Japanese sweet mayo. Doesn’t taste the same without it!

Sriracha. Korean Street Toast usually includes ketchup. But I like sriracha for that little bit of extra heat and spice. Sriracha is my go-to for scrambled eggs. And now, for Korean Street Toast.

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
Print Recipe
5 from 1 vote

Korean Street Toast

Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: Korean
Keyword: Korean, Street Toast
Servings: 1
Author: The Subversive Table | Lis Lam

Equipment

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

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)
  • mayonnaise (I use Kewpie mayo)
  • Sriracha (optional; ketchup is a good 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. (You can also "tent" the two pieces of bread so they don't steam and get soggy.)
  • 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. If the skillet looks dry, melt additional 1 Tbsp butter. Swirl to coat the bottom of the pan. (This prevents the egg from sticking to the pan. If there's enough butter left in the pan, don't add it.) Add eggy mixture. Using a metal spatula, shape the eggy filling into a square about the same size as the toast. I pat each side, making sure the veggies stay piled up. 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.

More Asian Inspired Breakfasts:

Crispy Hash Browns with Kimchi + Fried Eggs + Bacon
skillet filled with breakfast food items
Easy Kimchi Fried Rice
bowl of kimchi fried rice with fried egg in bowl and hands holding spoon and bowl
Buttermilk Waffles + Black Sesame Whip
two plates with buttermilk waffles and berries
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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