Korean Egg Sandwich

Korean Egg Sandwich on a white plate

The Spruce / Diana Chistruga

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 servings
Yield: 2 sandwiches
Nutrition Facts (per serving)
302 Calories
12g Fat
36g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving
Calories 302
% Daily Value*
Total Fat 12g 16%
Saturated Fat 6g 28%
Cholesterol 201mg 67%
Sodium 414mg 18%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 7%
Total Sugars 11g
Protein 11g
Vitamin C 4mg 22%
Calcium 120mg 9%
Iron 3mg 16%
Potassium 210mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A popular item sold by Korean street food vendors, these egg sandwiches, called gilgeori toast, are easy to make at home. It is not that different from an American egg sandwich, but the addition of cabbage and a sweet dusting of brown sugar offers a tasty Korean twist that makes this recipe stand out. Cabbage, carrots, and onion are whisked together with the eggs and cooked omelet-style; the egg is topped with a generous amount of tomato ketchup and a sprinkling of brown sugar and sandwiched between two pieces of white bread that have been toasted in butter.

Although, traditionally, a Korean breakfast consisted of rice, a few side dishes, and a bowl of soup or stew, nowadays, people in Korea start their day with cereal, pastries, or egg sandwiches, similar to people in the West. This egg sandwich, also commonly called tost-u (toast) or gaeran tost-u (egg toast), can be enjoyed for lunch or even a light dinner as well.

The vegetables in this recipe are traditionally included in the Korean egg sandwich, but feel free to eliminate any or substitute others to suit your family's tastes. If you are cooking for more than two people, you can easily double the recipe; just make sure to use a skillet that is large enough to hold the egg mixture.


  • 4 pieces white bread

  • 1 tablespoon unsalted butter, divided

  • 2 large eggs

  • 2 tablespoons chopped or shredded cabbage

  • 1 tablespoon chopped or shredded carrots

  • 1 tablespoon chopped or grated onion

  • 1 tablespoon ketchup

  • 1 tablespoon brown sugar, packed

Steps to Make It

  1. Gather the ingredients.

    Korean Egg Sandwich

    The Spruce / Diana Chistruga

  2. In a sauté pan or on a griddle, melt about 2 teaspoons of the butter; add the bread and toast both sides over medium heat, doing this in batches if necessary. Remove the bread and set aside.

    white bread toasted on a skillet

    The Spruce / Diana Chistruga

  3. In a bowl, whisk the eggs; add the cabbage, carrot, and onion, and mix together.

    eggs with carrots, cabbage and onions in a bowl

    The Spruce / Diana Chistruga

  4. Melt the remaining tablespoon of butter in the skillet; add the egg mixture and cook until it reaches the consistency of an omelet.

    eggs fried in a pan

    The Spruce / Diana Chistruga

  5. Separate the egg into two portions and place each on a piece of toast.

    fried eggs with vegetables on white bread

    The Spruce / Diana Chistruga

  6. Top each with ketchup and a liberal dusting of brown sugar.

    ketchup and brown sugar on top of eggs and bread

    The Spruce / Diana Chistruga

  7. Top with the remaining slices of bread and cut each sandwich in half.

    Korean Egg Sandwich

    The Spruce / Diana Chistruga

  8. Serve immediately and enjoy.

Recipe Variation

Although it may not be just like the gilgeori toast sold from Korean food trucks, you can swap out and add other ingredients to the omelet. Shredded cheese, chopped tomato, fresh spinach, and mushrooms are all great choices. You can also add some sliced avocado to the sandwich if you like.