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Korean Street Toast (Gilgeori Toast)

Korean street toast features a golden-pressed egg and cabbage omelette sandwich with melted cheese, ham, and a sweet ketchup-mayo finish. This easy Korean breakfast uses an omelette-style egg patty so the cabbage-egg cross-section stays visible when you slice it.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Lunch
Cuisine: Korean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

white bread
  • 4 slices white bread
eggs
  • 2 large eggs
cabbage mixture
  • 1.5 cup green cabbage finely shredded
  • 0.25 cup green onions chopped
  • 0.25 tsp salt
  • 0.125 tsp black pepper
sandwich fillings
  • 2 slices ham or deli meat
  • 2 slices American cheese
butter
  • 2 tbsp butter divided
topping
  • 2 tbsp ketchup
  • 1 tbsp sugar
  • 1 tbsp mayonnaise

Equipment

  • 1 cast iron skillet

Method
 

Make the cabbage egg mixture
  1. In a bowl, mix green cabbage, green onions, large eggs, salt, and black pepper until combined, making sure the cabbage is evenly coated with egg. Keep it ready so you can cook it right away.
Cook the egg-cabbage omelette patty
  1. Melt 1 tablespoon butter in a cast iron skillet over medium heat until foamy, then pour in the egg-cabbage mixture. Press and flatten to roughly match the bread size so it will stack cleanly in the sandwich.
  2. Cook the omelette patty for 4 minutes, then flip and cook for 3 to 4 minutes more until set through and lightly golden in spots. Press gently during cooking so it stays even in thickness.
Toast the bread and assemble
  1. Butter the bread slices on the outside with the remaining butter, then toast in the same skillet over medium heat for 2 to 3 minutes per side until golden. Transfer to a clean surface while you assemble.
  2. On the untoasted side of the bread, layer the egg patty, ham or deli meat, and American cheese. Leave room at the edges so the sandwich closes without spilling.
  3. Mix ketchup with sugar and spread it on the inside of the top slice, then spread mayonnaise on the inside of the bottom slice. Close the sandwich and align the edges for even melting.
  4. Slice the sandwich in half and serve immediately while the cheese is melted and the cabbage-egg cross-section is visible. Cut through slowly so the layers hold together.

Notes

To keep the omelette patty from breaking, flatten it firmly right after pouring, then flip only once the center looks set. Store leftovers covered in the refrigerator up to 2 days, then reheat in a skillet over medium heat until warmed through. Freezing is not recommended because the egg and bread texture changes. For a lighter option, use reduced-fat American cheese and lower-fat mayo to cut calories without changing the sweet-savory topping style.