Korean · Breakfast · Lunch · Snack
Gilgeori Toast (Korean Street Toast)
길거리 토스트
Golden toasted bread wrapped around a fluffy cabbage, carrot and scallion omelette with lean ham, finished with the classic street-stall touch of a little sugar and ketchup. A lighter take on Seoul's favourite grab-and-go breakfast, made with whole wheat bread and just a touch of butter.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
Calories come from: Carbs 39% · Fat 36% · Protein 25%
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Ingredients
For 2 servings- 4 slices120 gwhole wheat sandwich bread
- 3 large150 geggs
- 1 1/2 cups105 ggreen cabbage, finely shredded
- 1 small50 gcarrot, julienned
- 2 stalks30 gspring onions, thinly sliced
- 1 pinchblack pepper
- 1 tsp5 gcanola oil
- 1 tsp5 gunsalted butter
- 2 slices56 gextra-lean sliced ham
- 1 slice, halved between the two sandwiches20 gcheese slice (optional)
- 1 tspgranulated sugar
- 1 tbsp17 gketchup
Steps
- 1
Crack the eggs into a bowl and beat with the black pepper.
- 2
Stir the shredded cabbage, carrot and spring onions into the eggs until evenly coated.
- 3
Heat the canola oil in a large non-stick pan over medium-low heat.
- 4
Pour in the egg mixture in two portions, shaping each into a square roughly the size of a slice of bread.
- 5
Cook for 3-4 minutes until the bottom is set, flip, and cook another 2-3 minutes until the eggs are fully set with no runny parts; transfer to a plate.
- 6
Melt the butter in the same pan and toast the bread slices for 1-2 minutes per side until golden.
- 7
Warm the ham slices in the pan for about 30 seconds per side.
- 8
Place an omelette on two of the toasted slices and top each with a slice of ham; if using cheese, cut the slice in half and add one half to each sandwich.
- 9
Sprinkle the sugar evenly over the ham and drizzle with the ketchup.
- 10
Close with the remaining toast, cut in half and serve warm, wrapped in paper street-style if you like.
Swaps, storage and make-ahead
Swaps
- For a vegetarian version, leave out the ham and add an extra egg or a slice of pan-fried firm tofu instead.
- For a dairy-free version, toast the bread in the canola oil instead of butter, skip the cheese or use a dairy-free cheese slice, and check that your bread is made without milk or butter.
- Use white sandwich bread instead of whole wheat if you want the softer, classic street-stall texture.
- Swap the sugar for a light drizzle of honey, or leave it out for a more savoury sandwich.
Storage
This toast is best eaten fresh, as the bread turns soggy once it sits. If you have leftovers, refrigerate them within 2 hours, use within 1 to 2 days, and reheat in a pan or toaster oven until steaming hot; do not freeze the assembled sandwich.
Make ahead
Shred the cabbage, julienne the carrot and slice the spring onions up to a day ahead and keep them covered in the fridge. Then just beat in the eggs and cook when you are ready to eat.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (271 g) | Per 100 g | |
|---|---|---|
| Calories | 382 kcal | 141 kcal |
| Protein | 24 g | 8.9 g |
| Carbohydrates | 37.5 g | 13.8 g |
| of which sugars | 9.9 g | 3.7 g |
| Fiber | 6.1 g | 2.3 g |
| Fat | 15.2 g | 5.6 g |
| of which saturated | 4.7 g | 1.7 g |
| Sodium | 822 mg | 303 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
