Go Back

Korean Street Toast

Sandwich with egg and veggie filling

Servings 4 sandwiches
Author whiteblankspace


  • 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
  • ketchup
  • optional sugar


  1. In a bowl, beat eggs.

  2. Mix in cabbage, carrot, corn, salt, and pepper.
  3. 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.
  4. In a now-empty skillet, melt 1 tbsp of butter and toast bread until lightly browned.
  5. Assemble the sandwich. Drizzle ketchup on top of the egg patty and sprinkle some sugar if you'd like.