Korean Street Toast Recipe

Bread: The base of the sandwich, providing structure and a toasty crunch.

Eggs: The main protein component, mixed with vegetables for the filling.

Carrot: Adds sweetness and crunch to the egg mixture.

Cabbage: Provides a fresh and crunchy texture to the filling.

Cheese: Melts over the egg mixture, adding a creamy and savory layer.

Butter: Used to toast the bread and cook the egg mixture, adding richness.

Ketchup: Adds a tangy and sweet flavor to the sandwich.

Mayonnaise: Provides a creamy and slightly tangy element to balance the flavors.

To achieve the perfect toast, make sure your butter is evenly spread across the bread slices before toasting. This ensures a consistent golden-brown color and adds a rich flavor. When cooking the egg mixture, use a non-stick pan to prevent sticking and to make flipping easier. For an extra layer of flavor, consider adding a pinch of salt and pepper to the egg mixture before cooking.

• bread - Substitute with whole wheat bread: Adds more fiber and nutrients while maintaining a similar texture.

• bread - Substitute with gluten-free bread: Suitable for those with gluten intolerance or celiac disease.

• eggs - Substitute with tofu scramble: A vegan alternative that provides a similar texture and protein content.

• eggs - Substitute with flaxseed meal and water mixture: For a vegan option, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg.

• carrot - Substitute with zucchini: Offers a similar texture and mild flavor, adding a different nutritional profile.

• carrot - Substitute with bell pepper: Adds a sweet and crunchy texture with a different flavor profile.

• cabbage - Substitute with lettuce: Provides a similar crunch but with a lighter texture and flavor.

• cabbage - Substitute with spinach: Adds a different nutritional profile and a softer texture.

• cheese - Substitute with vegan cheese: Suitable for those who are lactose intolerant or following a vegan diet.

• cheese - Substitute with nutritional yeast: Adds a cheesy flavor without dairy, suitable for vegans.

• butter - Substitute with margarine: A non-dairy alternative that provides a similar texture and flavor.

• butter - Substitute with olive oil: A healthier fat option that adds a different flavor profile.

• ketchup - Substitute with tomato paste and vinegar: A homemade alternative that can be adjusted for sweetness and tanginess.

• ketchup - Substitute with sriracha: Adds a spicy kick and a different flavor profile.

• mayonnaise - Substitute with Greek yogurt: A healthier alternative that provides a similar creamy texture.

• mayonnaise - Substitute with avocado: Adds a creamy texture and healthy fats, suitable for a different flavor profile.

• Allow the Korean street toast to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each sandwich individually in plastic wrap or aluminum foil. This helps maintain freshness and prevents the ingredients from drying out.
• Place the wrapped sandwiches in an airtight container or a zip-top bag. This adds an extra layer of protection against moisture and odors.
• Store the sandwiches in the refrigerator if you plan to consume them within 2-3 days. This keeps the vegetables and eggs fresh.
• For longer storage, place the wrapped sandwiches in the freezer. They can be frozen for up to 1 month without significant loss of quality.
• When ready to eat, thaw the sandwich in the refrigerator overnight if frozen. This ensures even thawing and maintains the texture of the bread and filling.
• Reheat the sandwich in a toaster oven or on a stovetop pan over low heat until warmed through. Avoid using a microwave as it can make the bread chewy and the vegetables soggy.
• For an extra crispy texture, re-toast the bread separately before reassembling the sandwich. This brings back the delightful crunch of the original Korean street toast.

• Preheat your oven to 350°F (175°C). Wrap the Korean street toast in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until the cheese is melted and the bread is warm.

• Use a toaster oven set to 350°F (175°C). Place the sandwich directly on the rack or on a small baking tray. Heat for 8-10 minutes, checking occasionally to ensure the bread doesn't burn.

• For a quick reheat, use a microwave. Place the Korean street toast on a microwave-safe plate and cover it with a damp paper towel to keep it moist. Microwave on medium power for 1-2 minutes. Be cautious as the egg mixture might heat faster than the bread.

• If you have an air fryer, set it to 350°F (175°C). Place the sandwich in the basket and heat for about 5-7 minutes. This method will keep the bread crispy while warming the egg mixture and cheese.

• On the stovetop, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the Korean street toast in the skillet and cover with a lid. Heat for 3-4 minutes on each side, or until the cheese is melted and the bread is warm and crispy.

• Mixing bowl: A large bowl used to beat the eggs and mix them with the shredded carrot and cabbage.

• Frying pan: A pan used to cook the egg mixture and toast the bread slices.

• Spatula: A tool used to flip the egg mixture and remove it from the pan.

• Knife: Used to shred the carrot and cabbage.

• Cutting board: A surface to shred the carrot and cabbage on.

• Measuring cups: Used to measure out the carrot and cabbage.

• Butter knife: Used to spread the butter on the frying pan.

• Plate: Used to set aside the cooked egg mixture and to assemble the sandwich.

• Spoon: Used to spread the ketchup and mayonnaise on the sandwich.

Prep ingredients in advance: Shred the carrot and cabbage the night before to save time in the morning.

Use pre-shredded vegetables: Purchase pre-shredded carrot and cabbage to skip the shredding step entirely.

Cook eggs in bulk: Make a larger batch of the egg mixture and store it in the fridge for quick assembly throughout the week.

Toast multiple slices: Use a toaster or oven to toast all the bread slices at once instead of doing it in batches on the pan.

Assemble sandwiches ahead: Prepare the sandwiches the night before and simply reheat them in the morning.