Korean Egg Sandwich

Korean egg toast
N. Imatome-Yun
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Servings: 2 servings
Nutritional Guidelines (per serving)
225 Calories
12g Fat
21g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2
Amount per serving
Calories 225
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 27%
Cholesterol 224mg 75%
Sodium 240mg 10%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Protein 9g
Calcium 69mg 5%
*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.)

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.


  • 4 pieces of 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

Steps to Make It

  1. Gather the ingredients.

  2. In sauté pan or on a griddle, toast both sides of bread over medium heat using almost all the butter. 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 a liberal dusting of brown sugar.

  7. Top with remaining bread and cut in half. Serve immediately.