Gilgeori toast (Korean street toast)
This veggie-packed Korean street toast is easy and delicious! Experience the streets of Korea with a few ingredients you most likely have in your fridge.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 slices bread (white, wheat, multi-grain, or milk bread)
- 3 ounces green cabbage, yangbaechu (양배추) up to 4 ounces ( 1 cup, packed)
- ½ small carrot (about 0.5 ounces)
- ¼ small onion (about 0.5 ounces)
- 2 stalks garlic chives, buchu (or 1 small scallion)
- 1 large egg (see note)
- salt and pepper to taste
- 2 tablespoons butter (or margarine or olive oil), or to taste, divided
- sugar to taste (Halmeoni Toast uses a heaping tablespoon)
- ketchup to taste
Instructions
- 1
Thinly slice the cabbage, onion, and carrot. Cut the garlic chives into about 1.5-inch long pieces. If using a scallion, thinly slice diagonally.
- 2
In a large non-stick pan, melt butter or margarine (use as needed or to taste) over medium heat. Place both slices of the bread, moving them around and flipping over. Toast until golden-brown, 1 to 2 minutes on each side. Transfer to a plate.
- 3
In a small, deep bowl or cup (2-cup size), place the veggies (reserving about 1/5) along with a pinch of salt. Crack the egg in it. Mix everything well by hitting them down with a pair of tongs or a fork until the veggies and egg are well incorporated and reduced in volume, about 20 seconds.
- 4
In the same pan, melt some more butter or margarine over medium heat. Add the egg and veggie mixture, flattening and shaping it to a large round with a spatula. Place the reserved veggies on top. Cook the mixture until it turns lightly golden, about 3 minutes. Carefully flip it over with a spatula, add more butter or margarine, and cook the other side for about 2 minutes.
- 5
Place the omelet on one piece of toast. Sprinkle it with sugar and top with a good squirt of ketchup to taste, and place the other slice of bread on top and serve.