This sandwich takes me back to college. I often had it for breakfast, but it also makes a great lunchbox option.
Today I’m recreating one of my favorite Korean street foods. I used to buy this toast almost every morning while at university; it cost about 2 chon won—just under two dollars—back then. That was twenty years ago, so I can’t say how commonly it’s sold on the streets today. Traditionally it’s made with soft white bread, but I happened to use bagels this time. Sugar on top is optional, and I usually include it.
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Korean Street Toast
Soft bread or bagel sandwich filled with a seasoned egg and vegetable patty
Servings
4
sandwiches
Author
whiteblankspace
Ingredients
-
4
eggs -
2
cups
shredded cabbage -
1
cup
shredded carrot -
1/4
cup
frozen corn
defrosted -
1/2
tsp
salt - a pinch of pepper
- salted butter
-
8
slices
white bread or 4 bagels
halved - ketchup
- optional sugar
Instructions
-
Crack the eggs into a bowl and beat until blended.
-
Stir in the shredded cabbage, carrot, defrosted corn, salt, and a pinch of pepper until evenly combined.
-
Heat a nonstick skillet over medium. Melt about 1 tablespoon of butter. Scoop roughly 2/3 cup of the egg-and-vegetable mixture into the pan and flatten into a patty roughly the size of your bread or bagel halves. Cook until the bottom is golden, then flip and cook through. Repeat for remaining mixture.
-
Wipe the skillet clean, melt another tablespoon of butter, and toast the bread or bagel halves until lightly browned.
-
Assemble each sandwich: place an egg-vegetable patty on the bottom slice, drizzle ketchup over the patty, and sprinkle a little sugar if you like a sweet-salty contrast. Top with the other slice and press gently. Serve warm.