Korean Street Toast (Gilgeori Toast)

Gilgeori toast which translates to “street toast”  is a popular vegetable and egg sandwich sold by street vendors in Korea.  This sandwich is easy to make and great for breakfast, light lunch or snack.

The classic is a vegetable omelette with ketchup and mayo sandwiched between buttered toast with sugar. Other options include adding cheese or ham. The sugar may sound unusual but this buttery, savory and sweet combo is so delicious!

The omelette is made with cabbage (sliced thinly to hold better), carrot and green onion or onion. I used a vegetable peeler to easily slice the cabbage thinly.

If you have a large pan, you can cook the omelette and toast the bread at the same time. Serve the omelette plain, add cheese or ham, top with your favorite condiments. It can easily be adaptable but don’t omit the sugar as that’s what makes it taste so unique!

Here are some options: 

• Use coleslaw mix to substitute the cabbage and carrot
• Slice the ham and add to the egg mixture
• While the classic cheese is sliced American, use your favorite
• Add both green onion and sliced onion 
• Use milk bread or brioche bread 
• Sprinkle sugar on top of the omelette instead of the bread 

Korean Street Toast (Gilgeori Toast)

Serves: 1

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 cup green cabbage, shredded or thinly sliced 
• 1/4 cup carrot, shredded or thinly sliced 
• 1 green onion, sliced  (or some sliced onion) 
• 1/2 teaspoon  salt
• 1/4 teaspoon black pepper
• 1 egg 
• 2-3 Tablespoons butter, divided 
• 2 slices bread of choice  
• 1/2-1 teaspoon sugar or sugar substitute 
• Optional: sliced ham or cheese 
• Optional condiments: ketchup, mayonnaise, mustard or sriracha  

Instructions

In a bowl, add the cabbage, carrot, green onion, salt, pepper and egg and mix well to combine. 

Heat 1 Tablespoon of butter in a pan. Add the bread slices and toast 1-2 minutes or until golden brown.  Add 1/2 -1 Tablespoon of butter and toast the other side.  (or if you have softened butter, spread butter on the bread before toasting).  

Transfer to a plate and sprinkle some sugar on top of each bread slice. 

In the same pan, melt 1/2-1 Tablespoon of butter. Add the vegetable / egg mixture to the pan and use a spatula to roughly shape into the same size as your bread. (Use the spatula to push the eggs toward the center if  they are runny). 

Cook for 2-3 minutes on each side or until golden.  Top with optional cheese to melt or top with ham and place the omelette on top of one piece of toast. 

Add optional condiments such as ketchup or mayo and place the other toast on top, sugar side down. 

Notes

For breakfast on the go, wrap the sandwich in foil to keep warm.

Did You Make This Recipe?

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