Korean Street Toast
Korean street toast is a popular on-the-go breakfast or snack that is filled with a fluffy veggie omelette topped with cheese and a sweet drizzle on crispy buttery toast.
Korean street toast is a new{ish} phenomenon. All of my friends and colleagues returning from trips to Korea gushed about this yummy on-the-go breakfast that was well worth the long lines and hype. Its seemingly humble package of eggs in buttery toast will wow you at first bite. I knew I had to try it myself so when I last visited Los Angeles, I made a bee line for one as I knew it would be the quickest route to my mouth, save a trip overseas. Boy did it not disappoint. Korean street toast is a delicious balance of sweet and savory with a fluffy veggie omelet, melting cheese and simple butter grilled toast. It really is the simple things. This sandwich proves that.
It all begins with the soft tender bite of sautéed veggies. The one I had in LA contained shredded carrots and cabbage so today, I’m replicating that. Eggs get whipped into submission to create a fluffy omelet and I show you in my video how to further get that soft fluffy center. This then gets stacked with cheese. American is a classic choice as is white bread. No pretension. No frills. Just good old fashioned satisfaction a la diner style meets Korean street fusion food. Before getting sandwiched by that buttery toast I keep talking about, it gets a final sprinkle of quirky fun with sugar and ketchup. However nonsensical this may seem, it somehow works. It’s that play on savory with just the subtlest hint of sweet that really balances out all of the flavors.
I made this hot and fresh for my husband two mornings in a row and his initial hesitation melted right away as he tucked into this freaky fusion. It’s not like you can taste the sugar. It’s not meant to be dessert. It’s like when you add salt to sweets or sugar to tomato sauce. It merely enhances the flavor. Further more, for a guy who doesn’t really love ketchup, he says it really works in this sandwich. You can push this meal over the edge with a few customizations such as breakfast meats, gourmet cheeses or more sophisticated veggies {I’m looking at you, purple leeks} but for me, this is simplicity at its best.
- ½ tb oil
- ½ c shredded carrots/cabbage
- 2 beaten eggs
- 1 slice American cheese
- Light sprinkle of sugar
- Drizzle of ketchup
- 2 slices of white sandwich bread + butter
- To a pan add the oil and carrots/cabbage. Sauté until soft and season with salt and pepper.
- Whisk in the eggs. Scramble the center slightly for fluffiness. Flip when cooked.
- Assemble the sandwich by toasting the bread with butter.
- Add cheese to one side then add the egg.
- Lightly sprinkle the top of the egg with sugar and drizzle with ketchup.
- Serve hot/warm.
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