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Korean Street Toast

4

25 min

Korean Street Toast

Korean Street Toast Photo 1

Time

25 min

Serving

1 persons

Calories

938

Rating

4.00★ (39)

Cuisine

Korean
Author: Victoria Buriak
Try my version of Korean street toast for one of the most memorable sandwich experiences of your life. A slightly sweet, super savory vegetable and egg patty is sandwiched with smoky ham, melty Cheddar, and a ridiculous amount of mayo and ketchup between two slices of crispy, buttered bread. You'll eat almost a whole serving of vegetables and barely even notice!

Ingredients

  • green cabbage: 1 cup (thinly sliced)
  • carrot: 0.33333 cup (julienned)
  • stalk green onion: 1 piece (sliced)
  • kosher salt: 0.5 tsp (to taste)
  • ground black pepper: 0.25 tsp
  • pinch cayenne pepper: 1 piece
  • eggs: 2 piece
  • salted butter: 3 Tbsp (divided)
  • thick slices white bread: 2 piece
  • white sugar: 0.5 tsp (to taste)
  • thin slices smoked ham: 2 piece
  • slice mild Cheddar cheese: 1 piece
  • ketchup: 1 Tbsp (to taste)
  • mayonnaise: 1 Tbsp (to taste)

Metric Conversion

Stages of cooking

Korean Street Toast Photo 21
Korean Street Toast Photo 32
Korean Street Toast Photo 43
Korean Street Toast Photo 54
Korean Street Toast Photo 65
Korean Street Toast Photo 7 6
  1. Mix cabbage, carrot, green onion, salt, pepper, and cayenne with your hands in a bowl until soft, about 30 seconds. Mix in eggs with a fork until thoroughly combined.
    Korean Street Toast Photo 2
  2. Melt 2 tablespoons butter in a nonstick skillet over medium heat. Add bread slices and flip a few times to make sure both sides are coated with butter. Grill bread until beautifully toasted, golden brown, and a little crispy on both sides. Transfer to a plate.
    Korean Street Toast Photo 3
  3. Melt remaining 1 tablespoon butter in the same skillet over medium heat. Add cabbage mixture; 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 it into a rectangle that's about twice as long as it is wide. Split the rectangle in half into two square patties; continue to cook until golden brown, 1 1/2 to 2 minutes per side.
    Korean Street Toast Photo 4
  4. Stack patties on top of one another onto one slice of toast and sprinkle with sugar.
    Korean Street Toast Photo 5
  5. Place ham slices into the hot skillet; cook over medium heat until sizzling, 1 to 2 minutes. Flip and top with Cheddar slice; cook until melted, about 1 minute.
    Korean Street Toast Photo 6
  6. Place ham and cheese on top of patties; top with ketchup, mayonnaise, and remaining slice of toast. Cut in half and serve. Chef John
    Korean Street Toast Photo 7

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