Gilgeori Toast — Seoul Street-Style Egg Toast
The ultimate Korean street food breakfast, this gilgeori toast layers a crispy cabbage-egg omelette with sweet ketchup-sugar sauce between buttery toasted bread. Crunchy, savory, and subtly sweet all at once, it captures the magic of a late-night Seoul street cart in your own kitchen.
Ingredients
- 4 slices thick white sandwich bread
- 3 large eggs
- 1 cup green cabbage, finely shredded
- 1 medium carrot, grated
+ 8 more ingredients
Instructions
Beat the eggs in a bowl, then fold in the shredded cabbage, grated carrot, scallions, salt, and pepper until evenly combined.
Heat a large non-stick skillet over medium heat and melt half the butter. Pour half the egg-vegetable mixture into the pan and shape it into a rough rectangle the size of your bread slice.
Cook the omelette for about 2 minutes until the bottom is golden and set, then carefully flip and cook another 1-2 minutes. Remove and repeat with remaining mixture.
Wipe the skillet, add remaining butter, and toast the bread slices until golden on both sides, about 1-2 minutes per side.
Mix the ketchup and sugar together in a small bowl to make the signature sweet sauce. Stir in mustard if using.
Spread the sweet ketchup sauce generously on one side of each toasted bread slice.
Layer a cheese slice on the bottom bread, top with the cabbage-egg omelette, then close with the second slice of bread, sauce-side down.
Slice diagonally and serve immediately while warm and crispy.
Nutrition Estimate
Per serving • Estimated by Blinner AI