Korean Street Toast Sandwich with Egg Recipe
If you have a craving for something both nostalgic and absolutely delicious, nothing hits the spot quite like the classic Korean Street Toast Sandwich with Egg. This humble street food favorite combines a golden butter-toasted bread, a fluffy egg omelette packed with fresh veggies, and a perfect balance of sweet, savory, and creamy flavors. The contrast of the crunchy exterior and the soft, flavorful filling makes every bite a delightful experience you’ll want to recreate again and again. Whether you’re starting your day or need a comforting snack, this sandwich is a simple yet unforgettable treat that celebrates the magic of Korean street cuisine.
Ingredients You’ll Need
The beauty of the Korean Street Toast Sandwich with Egg lies in its simplicity and the thoughtful harmony of its ingredients. Each component adds a unique texture and flavor, creating a sandwich that’s crispy, creamy, and rich all at once.
- Butter (1.5 Tbsp): Essential for that golden, crispy toast and cooking the omelette with a rich flavor.
- White bread (2 slices): The classic choice; Korean milk bread works wonderfully for extra softness.
- Sugar (1 tsp): Adds a subtle sweetness to the toast, balancing the savory elements perfectly.
- Eggs (2): The base of our fluffy vegetable-packed omelette.
- Cabbage (3 oz): Thinly sliced for crunch and freshness.
- Carrot (1/4, julienned): Adds sweetness and color to the egg mixture.
- Green onions (2): Gives a mild onion flavor and chewiness, sliced lengthwise.
- Salt (1/8 tsp) & Pepper (pinch): For seasoning the egg vegetables perfectly.
- Ketchup (2 tsp): Gives a tangy and sweet zip that complements the toast beautifully.
- Mayonnaise (1 Tbsp): Adds creaminess and balances the ketchup’s acidity.
- Cheddar cheese slices (2, optional): Melts inside for a rich, gooey finish that’s totally indulgent.
How to Make Korean Street Toast Sandwich with Egg
Step 1: Prepare the Vegetables and Mix the Eggs
Start by slicing the cabbage thinly – this is key to getting that authentic texture. Julienned carrots and long-sliced green onions bring sweetness and a little bite. Toss the veggies with the eggs in a bowl, sprinkle in salt and pepper, and mix everything well. This color-and-flavor-packed egg mixture is what makes the sandwich so special.
Step 2: Make the Butter Toast
Butter is your best friend here. Melt half the butter in a pan on medium-low heat, then coat each bread slice evenly by swirling them in the melted butter. Add the rest of the butter, flip the bread, and repeat. Toast both sides until they reach a beautiful golden brown. Don’t forget to sprinkle sugar on the warm toast – it creates a subtle caramelized sweetness that’s signature to Korean street toast.
Step 3: Cook the Egg Omelette
Wipe the pan and melt some more butter for the omelette. Pour the egg-veggie mixture to form a wide rectangle roughly the size of your bread. This shape helps your sandwich stack perfectly. Use a spatula to gently cut the rectangle into two squares, allowing you to layer the sandwich like a pro. Cook gently until no longer runny, flip to get a slight golden hue on both sides, then remove from heat.
Step 4: Assemble the Korean Street Toast Sandwich with Egg
Start by spreading ketchup on one slice of buttered toast, followed by a fluffy square of egg omelette. Add a slice of cheddar cheese (if using) and spread mayonnaise on top. Layer another egg omelette square, then top with another slice of cheese and a little more mayo and ketchup if you like it extra saucy. Finish by placing the second toast slice on top with the sugared side facing down. Press gently and get ready to indulge!
How to Serve Korean Street Toast Sandwich with Egg
Garnishes
A sprinkle of chopped green onions or a dusting of black pepper adds a fresh, vibrant note that brightens each bite. Some drizzle of extra ketchup or a touch of chili sauce can add color and a welcome zing if you like things a bit more adventurous.
Side Dishes
Pair this sandwich with a light cucumber salad or a cup of steaming hot soup for a balanced meal that won’t overpower the delicate flavors of the toast. Sweet potato fries or crisp pickled radishes make fun and tasty companions as well.
Creative Ways to Present
Try cutting the sandwich diagonally and stacking the halves like a mini tower for an eye-catching presentation. Wrapping it in parchment or paper and securing with a simple string gives it the authentic street vendor charm. You can even swap the cheddar cheese for mozzarella or a spicy gochujang mayo for a modern twist.
Make Ahead and Storage
Storing Leftovers
If you have any Korean Street Toast Sandwich with Egg left over, wrap it tightly in plastic wrap or foil and keep it in the fridge for up to 2 days. This helps maintain the sandwich’s moisture and flavor, though it’s best enjoyed fresh.
Freezing
While not the best candidate for freezing due to its fresh egg and mayonnaise elements, you can freeze the butter-toasted bread separately for up to a month. Toast gently to revive crunch, then assemble with fresh egg omelette and toppings when ready.
Reheating
Reheat leftovers gently in a skillet over low heat to crisp the bread without drying out the egg mixture. Avoid microwaving if possible, as it can make the bread soggy and the egg rubbery. A warm sandwich is worth the extra care!
FAQs
Can I add meat to the Korean Street Toast Sandwich with Egg?
Absolutely! Adding thin strips of ham or cooked bacon is traditional and adds a savory, smoky depth that many people love. Just mix the meat with the veggies and eggs before cooking the omelette.
What kind of bread works best for this sandwich?
Soft white bread or Korean milk bread is ideal because it toasts beautifully and stays tender inside. Avoid dense or whole grain breads, which might overpower the light textures in this sandwich.
Is the sugar on the toast really necessary?
Yes! The sprinkle of sugar on the toasted bread adds that distinctive caramelized sweetness that balances the savory egg and tangy condiments, creating a truly authentic taste.
Can I make this sandwich vegetarian?
Definitely. Simply leave out any meat and enjoy the fresh, crunchy veggies and egg combination. It’s rich and satisfying enough to stand on its own.
How do I keep the sandwich from becoming soggy?
Make sure to toast the bread thoroughly and add condiments in moderation. Layering the cheese between the egg layers acts as a moisture barrier, helping keep the bread crisp longer.
Final Thoughts
Making the Korean Street Toast Sandwich with Egg at home brings the joy of Korean street food straight to your kitchen. It’s a humble, comforting treat that’s easy to make but packed with love and incredible flavor. Give this recipe a try and you might just find your new favorite snack or breakfast to brighten your day.
PrintKorean Street Toast Sandwich with Egg Recipe
Korean Street Toast Sandwich with Egg is a delicious, savory breakfast or snack option featuring fluffy egg omelette with veggies, sweet buttered toast sprinkled with sugar, and tangy ketchup and mayonnaise layered with optional cheddar cheese. This sandwich balances sweet, savory, and tangy flavors making it a popular street food in Korea.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 sandwich (2 servings if cut in half) 1x
- Category: Breakfast, Snack, Street Food
- Method: Pan-frying, Toasting
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Bread & Butter
- 1.5 Tbsp butter (or margarine or olive oil – 1 Tbsp for bread, 1/2 Tbsp for omelette, unsalted preferred)
- 2 white bread slices (or Korean milk bread)
- 1 tsp sugar (or sugar substitute)
Egg Omelette
- 2 eggs
- 3 oz cabbage (thinly sliced, about 1 cup)
- 1/4 carrot (julienned)
- 2 green onions (cut diagonally)
- 1/8 tsp salt
- 1 pinch ground black pepper
Condiments and Cheese
- 2 tsp ketchup
- 1 Tbsp mayonnaise
- 2 cheddar cheese slices (optional)
Instructions
- Prepare Vegetables and Ham: Thinly slice cabbage, julienne carrot, and cut green onions at an angle. Optionally, slice ham into strips if using. In a bowl, combine veggies, ham (if added), and eggs. Season with salt and pepper, then mix thoroughly and set aside.
- Make Butter Toast: Coat both slices of bread evenly with butter. Heat a non-stick pan on medium-low, melt 1/2 the butter, then add bread and press against pan to absorb butter. Add remaining butter, flip bread to coat other side, and toast both sides until golden brown. Remove and sprinkle each slice evenly with about 1/2 tsp sugar.
- Make Egg Omelette: In the same frying pan, melt 1.5 to 2 tsp butter or heat oil on medium heat. Pour egg-vegetable mixture into the pan forming a wide rectangular strip roughly bread size. Push excess egg back to center to maintain shape. Once partially cooked, cut the omelette into two squares the size of bread. Lower heat to medium-low, cook until nearly cooked through and slightly browned on both sides. Remove and set aside.
- Assemble Korean Street Toast: Spread ketchup on one sugared toast slice. Place one omelette square on top, then add a slice of cheddar cheese and spread mayonnaise. Add the second omelette square, optionally add another slice of cheese with more mayonnaise and ketchup if desired. Top with the other sugared bread slice, sugared side down, to complete the sandwich.
- Serve: Cut sandwich in half if preferred and enjoy warm for best flavor and texture.
Notes
- You can substitute white bread with Korean milk bread for a softer texture.
- Adjust sugar quantity on toast to taste for sweetness preference.
- Omitting cheese still yields a delicious sandwich.
- Use unsalted butter to control sodium levels better.
- For a vegetarian version, omit any ham or meat additions.
- Serve immediately as toast can become soggy if left to sit.
Nutrition
- Serving Size: 1 sandwich
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 380 mg
Keywords: Korean street toast, egg sandwich, Korean breakfast, street food sandwich, egg toast sandwich, Korean recipe
