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Korean Street Toast (Gilgeori Toast)

Korean street toast is a golden-pressed Korean egg and cabbage omelette sandwich with a sweet ketchup, ham, and cheese filling. The cabbage-egg patty is cooked like an omelette, then layered inside buttery toasted white bread for a fast Seoul street-food style breakfast.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Korean street toast sandwich
  • 4 white bread
  • 2 large eggs
  • 1.5 cup green cabbage, finely shredded
  • 0.25 cup green onions, chopped
  • 2 ham or deli meat
  • 2 American cheese
  • 2 tbsp butter divided
  • 1 salt
  • 1 black pepper
Sweet ketchup-mayo topping
  • 2 tbsp ketchup
  • 1 tbsp sugar
  • 1 tbsp mayonnaise

Equipment

  • 1 cast iron skillet

Method
 

Make the egg-cabbage omelette mixture
  1. Combine shredded green cabbage, chopped green onions, eggs, salt, and black pepper until evenly mixed.
  2. Rest the mixture while you heat the skillet so the cabbage starts to soften slightly.
Cook the cabbage egg patty
  1. Melt 1 tablespoon of butter in a skillet over medium heat until it foams lightly.
  2. Pour in the egg-cabbage mixture and flatten it to match the bread size for a patty shape.
  3. Cook like an omelette until the edges set and the center looks mostly firm, about 3 to 5 minutes, then flip carefully.
  4. Cook through after flipping until fully set and lightly golden, about 2 to 4 minutes.
Toast the bread
  1. Melt the remaining 1 tablespoon butter in the same skillet, then toast the bread slices on the outside until golden, about 1 to 2 minutes per side.
Assemble and serve
  1. On the untoasted side of one bread slice, layer the egg patty, ham, and American cheese.
  2. Mix ketchup with sugar and spread it on the inside of the top slice.
  3. Spread mayonnaise on the inside of the bottom slice before closing the sandwich.
  4. Slice the sandwich in half and serve immediately.

Notes

For best texture, cook the egg-cabbage patty until fully set before assembling so it holds together when sliced. Store leftovers covered in the refrigerator up to 2 days; reheat in a skillet over medium heat until the bread crisps and the cheese softens. Freezing is not recommended because the egg-cabbage can weep when thawed. For a lighter option, use low-fat mayonnaise or reduced-fat cheese if you want less richness while keeping the sweet ketchup flavor.