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Korean toast

  • Cabbage Mix
    • 60 g Cabbage, sliced thin
    • 30 g Carrot, julienned
    • 15 g Scallions, sliced thin
    • 1/2 t Medium-Grain Salt
    • 1/4 t Black Peppercorn, ground
    • 1/4 t Dried Cayenne Pepper, ground
  • 2 Eggs, beaten
  • Toast
    • 2 slices White Bread
    • 30 g Butter
  • 1 T Butter
  • 1/2 t White Sugar
  • Smoked Ham, sliced
  • Cheddar Cheese
  • Ketchup
  • Mayonnaise
  1. Combine cabbage mix. Combine cabbage mix in colander. Rest at least 5 minutes, allowing salt to draw excess water from vegetables and drain.
  2. Toast bread in melted butter in frying pan until golden brown.
  3. Combine egg patty mix. Transfer drained cabbage mix to bowl. Whisk in egg until combined.
  4. Cook egg patty. Heat remaining butter in skillet over medium heat. Add egg patty mix. Cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form into a rectangle that's about twice as long as it is wide. Split the rectangle in half and continue to cook until golden brown; flip and continue on the opposite side, 3 to 4 minutes total. Set aside.
  5. Fry ham and cheese. in the same skillet over medium heat until sizzling. Flip. Top ham with cheese. Cook 60 seconds until melted.
  6. Dress sandwich. Between two slices of toast, add
    • cooked cabbage mix
    • sugar
    • ham and cheese
    • mayonnaise and ketchup
  7. Slice diagonally and serve.

  1. Mitzewich, John. "Korean Street Toast - Word on the Street Toast Is..." Food Wishes. 1 December 2020. ↩