Korean Street Toast Gilgeori Toast

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! Jump to:💭 Why you’ll love this recipe 📋 Ingredients and notes 📖 Step-by-step instructions🍴 Serving suggestions📖 Recipe💬 Comments

💭 Why you’ll love this recipe

Simple, hearty, delicious: This is a street-food favorite in my household, and it’s a delicious way to hide your vegetables Comes together in 15 minutes: Hard to beat a recipe that takes 15 minutes and can work for breakfast, lunch or a snack at any point during the day Easy to veganize: If you use an egg replacement like Just Egg, and vegan cheese slices, this sandwich can easily be made vegan!

📋 Ingredients and notes

You’ll need cabbage, carrots, onions, green onions, eggs, salt, gochugaru or red pepper flakes, and cheddar cheese for the inner omelet filling. Then, you’ll also need two slices of bread, butter, some mayonnaise and gochujang or hot sauce of your choice for making the toast. I promise, you won’t regret this sandwich.

Variations and Notes

Gochugaru and Gochujang: If you don’t have access to traditional Korean ingredients, don’t fret. Normal red pepper flakes works great instead of gochugaru, and you can use any hot sauce for making the aioli condiment that goes on top of the sandwich. I use Types of Bread: I like picking a nice and hearty bread like sourdough, or a really buttery bread like brioche for making this recipe. Both bring unique flavors! Adding Kimchi: This is very unorthodox, but I’ve also found that adding a tiny bit of vegan kimchi to the toast makes it totally pop, thanks to the acid. Oh, and if you like kimchi? Don’t forget to check out my awesome kimchi mac and cheese recipe!

📖 Step-by-step instructions

Prepare the vegetables and egg mixture

Shred a cup of cabbage and a carrot. Then chop up half a small onion as well as a green onion or two (optional). Then, mix all of them together in a mixing bowl. Add salt, pepper, and gochugaru or red pepper flakes, and mix well. Then crack two eggs and mix again.

Make the Korean egg omelet and condiment

Heat a large skillet and add some butter. Then, add the vegetable-egg mixture and shape into a rough square or rectangular shape (roughly the size of your toast). Cook on either side for 2-3 minutes until the mixture turns golden brown and the shape holds. Set this aside. You’ll notice I use large rustic slices, but if your slices are smaller - make this two small squares instead of one large one! In a small bowl, mix gochujang with mayonnaise and set aside.

Assemble the toast

Butter up two slices of toast on both sides. Add the rest of the butter to skillet. Place the two slices of toast and toast gently until golden brown on both sides, about two minutes, or slightly less than your desired level! Remove the toasts from the heat, and add a slice of cheddar (or shredded cheddar) on one slice and the Korean egg omelet on the other slice. Slather the gochujang-mayonnaise on the omelet and close the sandwich. Place this back on the skillet and toast about 30 seconds on either side to melt the cheese a bit. Your Korean street toast is ready to go! Serve hot! Oh, and if you have extra cabbage left over, you have to try this cabbage pierogi.

🍴 Serving suggestions

I wouldn’t recommend storing this recipe since it’s so quick to make anyway! I typically love making this when I need a quick sandwich for breakfast or lunch and can’t bother to figure out what else to make. If you like this recipe, don’t forget to try out my other toast and breakfast recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐