Korean Egg Sandwich

korean egg toast
N. Imatome-Yun
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 2 Servings
Ratings (17)

Traditionally, Korean people ate rice, a few side dishes and a bowl of soup or stew for breakfast. Now people in Korea sometimes eat cereal, pastries or egg sandwiches for breakfast, similar to people in the West. This Korean breakfast sandwich, sold by street vendors in cities, is commonly called tost-u (toast) or gaeran tost-u (egg toast). It is not that different from an American egg sandwich, but the addition of cabbage and a sweet dusting of brown sugar are tasty Korean additions. It is Korean fusion cooking at the street level.

What You'll Need

  • 4 pieces white bread
  • 1 Tbsp butter
  • 2 eggs
  • 2 Tbsp chopped cabbage
  • 1 Tbsp chopped carrots
  • 1 Tbsp chopped onions
  • 1 Tbsp brown sugar
  • 1 Tbsp ketchup

How to Make It

  1. In sauté pan or on griddle, toast both sides of bread over medium heat using almost all the butter.
     
  2. Remove bread and set aside.
     
  3. In a bowl, whisk eggs and mix with cabbage, carrot, and onion.
     
  4. Fry the egg mixture in the remaining butter in the same pan until done to omelet consistency.
     
  5. Separate egg into two portions and place on two pieces of toast.
     
  6. Top each with ketchup and liberal dusting of brown sugar.
     
  1. Top with remaining bread and cut in half.
Nutritional Guidelines (per serving)
Calories 225
Total Fat 12 g
Saturated Fat 5 g
Unsaturated Fat 4 g
Cholesterol 224 mg
Sodium 240 mg
Carbohydrates 21 g
Dietary Fiber 1 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)