Korean Street Toast was my go-to breakfast when I was working my corporate job back a few years ago.
A typical morning went like this…
It’s 08:45. I rush out of Subway Line #2 (Seolleung Station) and speed-walk towards Posco Building
It’s 08:51. I’ve made it early! Maybe too early. Perhaps I could fit in a quick breakfast.
Yes – of course I can!
Quickly dash to the (orange-tented) street vendor right next to the office.
She asks me if I want the regular. I say yes… (with a smile)
She immediately throws some butter on the grill pan.
Cracks a few fresh eggs into a large Pyrex cup and whisks it furiously into a mix of finely sliced cabbage and julienned carrots.
She pours the omelette on the flat-top.
Within 30 seconds, she unwraps a slice of American cheese. Places it on top of the hot omelette, followed by a thin slice of ham.
She flips the omelette.
Then sprinkles some brown sugar (I tell her less is better – “I’m on a diet” – she chuckles!)
Followed by a small drizzle of ketchup.
She cuts the toast down in half and hands me half the sandwich in a paper cup.
Its 8:56. I wolf the 1st half down in about a minute.
She hands me the other sandwich in the same cup. She asks me if I want milk or yogurt. I decline – I’m lactose intolerant.
I wolf down the second half in the next minute.
Its 8:58. I place 3,000 Won ($3) in a tin container – and I take 500 Won (0.50) from the coin pile.
(She’s got other customers – it’s self service now)
She winks … and I’m off running back to the office.
I think its important to cut the cabbage slices very thin. If you have a mandolin, use it!
Many people get surprised by the addition of sugar to the omelette. At first, I was quite surprised by this as well. But the touch of sweetness works well.
(Some vendors use white sugar. Others use brown sugar. And some use a layer of fruit marmalade.)
Note: In Korea, breakfast sandwiches are typically called “Toast”. No rhyme or reason – the word just stuck over the years J
I hope you guys enjoy this recipe! This sandwich holds a special place in my heart – as I had it SOOO many times in the early years of my career.
-Daniel out 🕺
Korean Street Breakfast
- Sandwich bread - 2 slices
- Egg - 1
- Cabbage - 1/2 cup
- Carrot - 1/3 whole
- American sliced cheese - 1 slice
- Sliced ham - 1 slice
- Sugar - 1/2 teaspoon
- Salt - pinch
Make Egg Omelette
- Thinly slice cabbage and carrots into julienne cuts and place in a mixing bowl (Note: save some of the cabbage and carrots for last step).
- Crack an egg into the mixing bowl and stir-it in with the cabbage and carrot slices. Season with a few shakes of salt.
- Put butter on the frying pan and toast both sides of your bread.
- Lightly butter the pan again and pour egg mix onto frying pan. Cook the egg and flip-over when the omelette is fully set.
- Lightly sprinkle some sugar over the egg. Set egg aside
- Quickly fry-up the ham slice.
- Place egg, cheese, and ham onto bread.
- Then add extra cabbage and carrots on top.
- Add a layer of Ketchup and enjoy.
- Make sure to add some cabbage and carrots to the egg mixture. Gives a nice crunch and texture.
- See video below for more details