Korean Street Toast (Gilgeori Toast) Recipe

two hands holding korean street toast (gilgeori toast) stacked on top of each other

5 from 2 votes

Korean Street Toast (Gilgeori Toast) Recipe

In the world of breakfast sandwiches, Korean Street Toast reigns supreme. Also known as Gilgeori Toast, it's a delicious and satisfying South Korean street food made with thick milk bread, crunchy vegetables, smoky ham, melty cheese, and generous drizzles of mayo and ketchup. A sprinkle of sugar gives it that special tang. Thick slices of buttered toasted milk bread make it complete!

Prep Time5

Cook Time10

Course: Breakfast

Cuisine: Korean

Keyword: Breakfast, Gilgeori, Korean, Milk Bread, Sandwich, Street Toast, Toast

Servings:

Calories: 512kcal

Author: Lis Lam

Equipment

Skillet (cast iron, non-stick, stainless steel, carbon steel)
Large metal spatula
Large Bowl
Mandoline or Cabbage shredder *optional but makes shredding the cabbage easier

Ingredients

Toasted Bread:

2 thick slices milk bread (Japanese Milk Bread preferred but Texas style toast also works, as well as regular white or multi-grain sandwich bread)
1-2 Tbsp unsalted butter

Eggy Filling:

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

Additional Toppings:

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

Instructions

Make egg mixture. In a large bowl, add egg, salt, and pepper. Whisk well with a fork. Add shredded cabbage, julienned carrot, and chopped green onion. Mix well until the egg coats all the veggies.
Toast bread. 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 or tent bread against each other so the steam can escape.
Cook egg mixture. In the same skillet, carefully add eggy mixture in a square-ish mound about the same size as the bread. Using a metal spatula, shape the eggy filling into a square. Cook until the eggy edges look firm and the veggies have wilted a bit, about 3-4 minutes. Flip and cook until the mixture is completely cooked through, another 3-4 minutes. Lower heat to medium low, if the egg is burning or cooking too quickly.
Add sugar. Turn off the heat. Add 1-2 tsp sugar (to taste) directly over the cooked egg mixture.
Add ham and cheese. Add ham and cheese on top fo the cooked egg mixture. If you prefer, briefly heat the ham on the skillet before transferring to the vegetable mixture.
Add mayo and ketchup or sriracha. Be generous!
Assemble. Make the sandwich, starting with one slice of buttered toasted bread then the egg mixture topped with ham and cheese. Add more cabbage on top, if desired, for added crunch and freshness. Top with remaining slice of bread. Cut in half and enjoy!

Video

Notes

Tips:

- Make sure the egg mixture is fully cooked. Cook the egg mixture longer than you think -- about 3-4 minutes per side over medium to medium-low heat. Look for the egg mixture to be fully cooked all the way to the middle, not just on the edges. Otherwise, it will be raw in the middle.

- Add lots of veggies. My recipe uses a ratio of 1 large egg for 1.5 cup veggies. That's for 1 serving. But adjust the egg-to-vegetable ratio to your liking. The egg should barely hold all the vegetables together.

- For 2+ servings, use a Grill Pan. This recipe easily duplicates. If cooking multiples, I recommend using a large, rectangular grill pan for faster cooking.

Variations:

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.

Make it sweeter. For a sweeter variation, add drizzles of sweetened condensed milk (from a can) instead of the mayonnaise.

Nutrition