This sandwich brings me back to my college years. I used to eat this as a breakfast, but this would make a great lunchbox menu.
Today I’m remaking one of my favorite Street foods from Korea. I used to eat this toast almost every morning during my college years. It was sold at 2 chon won, a little less than 2 dollars. This was 20 years ago, so I’m not sure if they still sell this on the streets. This sandwich is typically made with soft white bread, but I happened to have bagels at home today. Sugar was optional, and of course, I always went for the sugar.
Korean Street Toast
Sandwich with egg and veggie filling
- 4 eggs
- 2 cups shredded cabbage
- 1 cup shredded carrot
- 1/4 cup frozen corn defrosted
- 1/2 tsp salt
- a pinch of pepper
- salted butter
- 8 slices of white bread or 4 bagels halved
- optional sugar
In a bowl, beat eggs.
Mix in cabbage, carrot, corn, salt, and pepper.
Heat a nonstick skillet over medium heat and melt 1 tbsp of butter. Scoop about 2/3 cup of egg-veggie mixture onto the pan and shape it into the size of the bread. Cook until the bottom is golden brown, then flip and cook the other side. Repeat for the rest of the mixture.
In a now-empty skillet, melt 1 tbsp of butter and toast bread until lightly browned.
Assemble the sandwich. Drizzle ketchup on top of the egg patty and sprinkle some sugar if you’d like.