Korean Street Toast

Introduction

Korean Street Toast

One of Seoul’s most iconic dishes, the Korean Street Toast (a.k.a. Gilgeori toast). This crunchy, savory-sweet sandwich oozes with slow-melting cheese. Thinly sliced cabbage with a fluffy omelette patty and lots of white sugar have been added as topping, something that is different from regular cheeseburger. Smeared with ketchup and sometimes cheese, this makes for a tasty way to eat on the run. Constructed gulgrease morning, the model Korean street toast is an exemplar of Korea’s amazing and impelling content lore that has been intriguing terrain locals for generations.

When I was in college studying in Seoul, there used to be pushcart vendors on the sidewalk from where people bought this tasty sandwich quickly before they moved on with their day. The vendor would then meticulously spread margarine in the griddle to make his toast with love. The smell of toasted bread blending with the sweetness and nuttiness of instant coffee is a recollection that reminds me about those decades in town. Full of veggies, this little comforter will not only warm your heart but also bring nostalgia as you recall the days when being a student was everything so uncomplicated.

The best thing about Gilgeori toast is you can make it – well let’s say almost the way your heart desire. Even though traditional one is an explosion of flavours itself, similar to the older version it can be easily adapted for everyone taste. Make it your own by adding ham, swapping the margarine for butter or even layering in some extra crunchy vegetables. A good example is this sandwich, which actually very mirrors how Korean street food tastes like — each bite with a mixture of textures and flavors.

Korean Street Toast

Recipe

Korean Street Toast Recipe

Cut the cabbage, onion and carrot in thin strips. Slice garlic chives into 1.5-inch long pieces. Thinly slice scallion on a diagonal, if using.

Melt the butter or margarine, in a large non-stick pan over medium heat. Add both slices of the bread (shifting them and turning until brown) Transfer to a plate.

Take a deep bowl or cup (2 cups size) and place the veggies along with 1/5 of them over, add pinch salt. Crack the egg in it. With a pair of tongs or fork, stir the mixture pressing down on some veggies and egg so everything is incorporated (you don’t want any large chunks) and lowered level in volume by about 1/3-1/2 — takes all of like 20 seconds.

In the same pan, add some more butter or margarine over medium heat. Drop the egg/ spaghetti squash and veggie mixture into it, use a spatula to flatten them out to form on large round. Add the reserved veggies on top. Fry until lightly golden, about 3 minutes. Carefully, using a spatula turn and cook other side for ~2 minutes adding more butter/margarine.

AND, Put the scrambled eggs in one toast slice. A sprinkle of sugar on one side and a good squirt or two (to taste) top with the other slice, squeeze down slightly and serve.

Instructions

Korean Street Toast instruction

In a bowl, combined cabbage,onions and green onions,carrot eggs,salt pepper. Use your hands and gently massage the ingredients together. Set aside.

Chop or carve your extra protein add it now, either directly in the sandwich (if you’re going to eat the whole thing right away) and/or on its own. Butter ½ tbsp on one side for the two bread cuts and toast it a couple of moments). Use a pan over medium low heat if you do not have a toaster. Butter side down first, then bobble over until they are golden on both sides.

Once the bread is finished, you need to put an American cheese slice between it so that in a way it melts. Set aside. Heat a pan to medium low, then add 1 tbsp butter and egg mixture. A shape square and same size of the slice bread. Scrape apart any part of the egg mixture that seeps out. Place over, when the bottom is slightly browned and continue to cook for an additional 1-2 minutes or until done. Put this on the cheesy toast.

Drizzle with ketchup, Kewpie mayo and Tabasco. Sprinkle sugar all over. ( if using add your additional protein here) Top with the second slice of bread, sliced in half and serve.

Shaping the Cabbage Patty

Korean Street Toast Shaping the Cabbage Patty

In a medium mixing bowl, combine cabbage, onion, green onions and carrot. Scoop and release mixture in between your hand to slightly crush everything. Add the salt. Add the egg and stir it vigorously with a spoon.

Place a large skillet over medium high heat. Lower heat to medium, and then use tongs to rub a tablespoon or so of butter over the skillet to coat it. Place all of the cabbage mixture into the skillet and use your spatula to help form it into a rectangle. In a nonstick skillet over medium, cook the bacon 2 to 3 minutes. Add patty and cook until bottom is golden brown and crispy. Shape it to encourage both sides are cooked like burgers. It need only be slightly larger than your slice of bread.

You can flip the other side with a spatula and add butter if it seems necessary. At the same time, add a knob of butter to some space in the pan and toast 2 slices of bread on both sides until golden brown. Cook for 2-3 minutes on each side, over medium heat until both sides of the cabbage patty are golden brown and beginning to get crispy.

Lay 1 piece of bread on a large serving platter, top side down. Add the cooked cabbage patty. Add the sugar and pour over ketchup or mustard if using. Top with the second piece of bread and serve. You can either place it on a plate and cut in half, or fold the foil around gently shaped dough into old-style impulse street snack.

Ingredients

  • 2 slices Milk bread, brioche, or white bread
  • 2 tbsp butter divided
  • 1 slice American cheese

Omelette

  • 2 small eggs
  • 1 1/2 oz cabbage thinly sliced
  • 1/2 oz carrots thinly sliced
  • 1/2 oz onion thinly sliced
  • 1 green onion chopped
  • pinch of salt & pepper

Condiments

  • 1 tsp sugar
  • ketchup
  • Kewpie mayo
  • Tabasco

Optional

  • 2 oz spam, ham, turkey, or bacon

FAQs Korean Street Toast

1. What’s Korean Street Toast?
Korean Street Toast is a popular road food made bypan-frying a sandwich filled with climbed eggs, cabbage, onions, pickles, rubbish, and a variety of gravies. It’s frequently served on buttered toast and is both savory and hardly sweet.

2. How is Korean Street Toast nonidentical from regular toast?
Unlike regular toast, Korean Street Toast is made with a savory egg scramble and includes pickled vegetables for a pungent twist. The chuck is examined with adulation, and the sandwich is generally served warm and crisp.

3. Can I customize my Korean Street Toast?
Yes! You can customize the paddings grounded on your preferences. Common or garden variations carry adding bacon, ham, or rubbish, and conforming the gravies to your taste with ketchup, mayo, or indeed a fleck of mustard.

4. What sauce is exercised in Korean Street Toast?
The sauce is generally a candied ketchup- mayo blend, though some variations exercise bulgogi sauce or teriyaki sauce for redundant air.

5. When is Korean Street Toast generally eaten?
Korean Street Toast is generally eaten for breakfast, as amid-day snack, or indeed as late- night road food. It’s a hearty mess that’s both filling and satisfying.

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