Korean Street Toast Recipe

Korean street toast is one of the best breakfast sandwiches in the world. But if you’ve made one recipe, you’ve pretty much made them all. I tested four specific upgrades: an oven-baked steamed egg patty, seasoned cabbage fritters, kimchi ketchup, and gochugaru mayonnaise.

The biggest change was the egg. Traditional Korean street toast mixes the egg right into the cabbage fritter. That works, but baking a separate egg patty in a water bath at 300°F gives you something smooth and custardy that you can make 3 days ahead. When you want a sandwich, the egg is already done.

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Why This Korean Street Toast Recipe Works

• Oven-baked egg patties, made ahead. Baking eggs in a water bath at 300°F produces a smooth, custardy patty that lasts 3 days in the fridge. When you want a sandwich, it’s already done.
• Flour in the cabbage fritters. Adding a tablespoon of seasoned flour to the vegetable mix helps the fritters brown evenly and holds the seasoning in place. It’s closer to a Southern-style vegetable fritter than a traditional Korean vegetable pancake.
• Kimchi ketchup instead of plain ketchup. Blending kimchi into ketchup gives you the ketchup’s sweetness paired with a salty, fermented tang from the kimchi. Takes about 30 seconds in a blender.
• Gochugaru mayonnaise instead of sriracha mayo. Gochugaru (Korean chili flakes) mixed into mayonnaise is mildly spicy with a slight smokiness. It’s a more interesting sauce than the sriracha mayo you see on every food blog.
• Toast cooled on a wire rack. Hot toast on a flat surface creates condensation underneath. That moisture (toast sweat) is the main reason for soggy sandwich bread. A wire rack lets air circulate and keeps the crust intact.

Ingredients You’ll Need

For the egg patties: You’ll use 8 large eggs for 2 sandwiches, along with milk or heavy cream and kosher salt. Heavy cream makes the patties richer, but regular milk works. The eggs get strained twice to remove any lumps, which keeps the final patty completely smooth.

For the cabbage fritters: Thinly sliced green cabbage, grated carrot, scallion, and onion. The dredging mixture is all-purpose flour, kosher salt, white pepper, black pepper, and garlic powder. One egg binds everything together. Toss the vegetables with the seasoned flour right before cooking, because the salt draws out moisture quickly and you’ll end up with a soggy fritter.

For the kimchi ketchup: Regular ketchup, kimchi with its juices, and water to thin it for blending. Blend until smooth and adjust to your preference with more ketchup or kimchi.

For the gochugaru mayonnaise: Standard mayonnaise, gochugaru (Korean chili flakes), and a little water. Gochugaru is different from gochujang. Gochugaru is dried chili flakes with a mild, slightly smoky flavor. Gochujang is a fermented chili paste, which is thicker and sweeter. This recipe uses the flakes. You can find gochugaru at any Asian grocery store or online.

For assembly: Buttered bread (both sides toasted), thinly sliced deli ham, mild cheddar cheese, and a sprinkle of sugar. The sugar sounds strange on a savory sandwich, but it adds a slight crunch and a sweetness that balances everything else. Korean street vendors use far more sugar than this recipe calls for. You basically need to schedule an appointment with your endocrinologist after eating the real thing.

How to Make Korean Street Toast

Make the egg patties:

1. Preheat your oven to 300°F (150°C). Whisk 8 eggs until the yolks and whites are fully combined, then pass them through a fine mesh strainer to remove any lumps.
2. Add 1.5 teaspoons kosher salt and 1/2 cup milk or heavy cream, then whisk again until everything is incorporated. Spray a 9×5 silicone loaf pan with cooking spray and set it inside a larger baking dish.
3. Strain the egg mixture again into the loaf pan and cover with foil. Fill the outer dish with hot water up to the level of the eggs, then place it on the middle rack of your oven. The water bath keeps the temperature gentle so the eggs set into a smooth consistency instead of curdling.
4. Bake for about 30 minutes, or until the eggs are completely set in the center. Let the egg patties cool completely on a wire rack, then flip the pan onto a cutting board. The patty should release cleanly. Cut in half, trim the sides to fit your bread, and store in the fridge until you’re ready for sandwiches.

Make the sauces:

5. For the kimchi ketchup: add 1 cup ketchup, 6 tablespoons kimchi (with juices), and about 6 tablespoons water to a blender. Blend on high until smooth. Adjust with more ketchup or kimchi to taste.
6. For the gochugaru mayonnaise: whisk together 1 cup mayonnaise, 1 tablespoon plus 1 teaspoon gochugaru, and 1-2 tablespoons water until everything is thoroughly combined.

Make the cabbage fritters:

7. Mix the dredging ingredients: 1 tablespoon all-purpose flour, 1 teaspoon kosher salt, a pinch each of white pepper and black pepper, and 1/4 teaspoon garlic powder.
8. Combine 1 1/2 cups thinly sliced cabbage, 1/4 cup grated carrot, 1 sliced scallion, and 1/4 cup thinly sliced onion in a bowl. Add some oil to a large pan over medium heat.
9. When the pan is hot, toss the vegetables with the seasoned flour. After everything is coated, add one egg and mix until just combined. Divide into two portions and press them flat in the pan, shaping each fritter slightly larger than the bread you plan on using.
10. Cook until the bottom is golden and set, about 2 to 5 minutes depending on your heat. Flip and cook the other side for another couple of minutes. Set the fritters aside until assembly.

Assemble the sandwich:

11. Toast two slices of buttered bread in a large pan over medium heat. Get both sides golden. Let the toast cool on a wire rack, not a flat plate, to prevent toast sweat.
12. While the bread cools, warm a few slices of deli ham with mild cheddar cheese until the cheese is melted. The best-selling cheese in Korea is Seoul Milk mild cheddar, so a standard sliced mild cheddar gets you closest to the original flavor.
13. Sprinkle a bit of sugar on both slices of toast. Spread kimchi ketchup on one side and gochugaru mayonnaise on the other. Layer the steamed egg patty, cabbage fritter, and ham and cheese. Close the sandwich and cut it diagonally.

Tips for the Best Korean Street Toast

Don’t let the dredged vegetables sit. The salt in the flour mixture draws moisture out of the cabbage quickly. Toss the vegetables with the flour right before they go in the pan. If you coat them and then walk away for 10 minutes, you’ll end up with a wet mess instead of a fritter.

A silicone loaf pan works best for the egg patties. Metal pans can stick even with cooking spray. The silicone releases cleanly every time. If you don’t have one, any oven-safe dish works, but you may need to adjust the number of eggs to fit the shape.

Cool your toast on a wire rack. Hot bread on a flat surface traps steam underneath, and that moisture (toast sweat) is the main reason for soggy sandwich bread. A wire rack lets air circulate on all sides and keeps the crust where you want it.

Save the egg trimmings. When you trim the egg patty to fit your bread, you’ll have scraps left over. Toss them in a warm tortilla with a slice of bacon, some salsa, and sliced onion. The recipe gives you enough trimmings for about 4 breakfast tacos.

Toast both sides of the bread. There’s no reason to butter and toast only one side. The sandwich holds up better and tastes better with a full crust on both surfaces.

Storage and Reheating

Egg patties keep in the fridge for up to 3 days in an airtight container. Reheat in a pan or microwave before assembling.

Cabbage fritters also keep for about 3 days refrigerated. Reheat in a pan over medium heat to get some crispness back. The microwave works but the edges will soften.

Kimchi ketchup and gochugaru mayonnaise both last about 2 weeks in the fridge in sealed containers or squirt bottles.

Assembled sandwiches don’t store well. The bread absorbs moisture from the sauces and egg within a couple of hours. Make these fresh. The whole point of the make-ahead components is that assembly only takes a few minutes.

Frequently Asked Questions

Can I use gochujang instead of gochugaru in the mayonnaise?

Yes, but they’re different products with different results. Gochujang is a fermented chili paste that’s thicker and sweeter. Gochugaru is just dried chili flakes. If you use gochujang, start with the same amount and adjust. The flavor will be sweeter and more fermented, which is fine if that’s what you prefer.

Do I really need to put sugar on the sandwich?

This recipe uses a light sprinkle on each slice, much less than what Korean street vendors use. The sugar adds a subtle crunch and a sweetness that ties the savory and spicy elements together. Try it once before you decide. Some Korean street toast shops use strawberry jam instead of granulated sugar, which is also worth trying.

What kind of bread works best?

Standard thick-cut white bread works well. If you can find Japanese milk bread (shokupan) or a Korean bakery-style white bread, that’s even better. The softer, slightly sweet bread complements the fillings. Avoid thin-sliced bread because it can’t support the weight of all the fillings and sauces without falling apart.

Can I make everything ahead of time?

The individual components all store well for days (egg patties, fritters, and both sauces). The assembled sandwich should be made fresh because the bread absorbs moisture and gets soggy. If you prep the components on a Sunday, you can have Korean street toast sandwiches ready in about 5 minutes every morning that week.

More Asian Street Food

• Japanese Curry Fries
• Japanese Street Corn

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Korean Street Toast

Korean street toast upgraded with oven-baked steamed egg patties, seasoned cabbage fritters, homemade kimchi ketchup, and gochugaru mayonnaise. Four tested changes to the classic Korean breakfast sandwich, with every component made ahead for quick assembly.

Course Breakfast

Cuisine Korean

Keyword gilgeori toast, Korean breakfast sandwich, Korean egg toast, Korean sandwich, Korean street toast, street toast

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2 servings

Calories 1100kcal

Author Jason Farmer

Equipment

• 1 Hand Strainer For straining eggs
• 1 Silicone Baking Dish 9×5 silicone loaf pan
• 1 Blender For kimchi ketchup
• 1 Nonstick Pan For fritters and toasting
• 1 Wire Cooling Rack For toast and egg patties
• 1 Measuring Cup
• 1 Peugeot Pepper Mill
• 1 Butane Burner
• 1 Anchor Glass Ramekins
• 1 Squirt Bottles For storing sauces

Ingredients

Egg Patty

• 8 large eggs
• 1/2 cup milk or heavy cream Heavy cream for richer patties; regular milk works
• 1 1/2 tsp kosher salt
• cooking spray For the silicone baking dish

Cabbage Fritters

• 1 1/2 cups thinly sliced cabbage
• 1/4 cup grated carrot
• 1 sliced scallion
• 1/4 cup thinly sliced onion
• 1 large egg
• 1 tbsp all-purpose flour Toss with vegetables right before cooking
• 1 tsp kosher salt
• 1 pinch white pepper
• 1 pinch black pepper
• 1/4 tsp garlic powder
• neutral oil

Gochugaru Mayonnaise

• 1 cup mayonnaise
• 4 tsp gochugaru Korean chili flakes
• 1-2 tbsp water Or enough for a smooth blending consistency

Kimchi Ketchup

• 1 cup ketchup
• 6 tbsp kimchi Include the kimchi juices
• 6 tbsp water

Assembly

• 4 slices white bread
• butter
• sugar
• deli ham
• mild cheddar cheese Seoul Milk mild cheddar is closest to the Korean original

US Customary – Metric

Instructions

Make the Egg Patties

• Preheat your oven to 300°F (150°C). Whisk 8 eggs until the yolks and whites are fully combined, then pass them through a hand strainer.
• Add kosher salt and milk or heavy cream, then whisk until incorporated. Spray a silicone loaf pan with cooking spray and set it inside a larger baking dish.
• Strain the egg mixture again into the loaf pan and cover with foil. Fill the outer dish with hot water up to the level of the eggs and place on the middle rack of your oven.
• Bake for about 30 minutes, or until the eggs are completely set in the center. Let cool completely on a wire rack, then flip out of the pan, cut in half, and trim to fit your bread.

Make the Sauces

• For kimchi ketchup: add ketchup, kimchi with juices, and water to a blender. Blend on high until smooth. Adjust with more ketchup or kimchi to taste.
• For gochugaru mayonnaise: whisk together mayonnaise, gochugaru, and water until thoroughly combined.

Make the Cabbage Fritters

• Mix the dry ingredients: flour, kosher salt, white pepper, black pepper, and garlic powder.
• Combine cabbage, carrot, scallion, and onion in a bowl. Add oil to a large pan over medium heat.
• When the pan is hot, toss the vegetables with the seasoned flour. Add the egg and mix until just combined. Divide into two portions and press flat in the pan, slightly larger than your bread.
• Cook until the bottom is golden and set, about 2 to 5 minutes. Flip and cook the other side for another couple of minutes.

Assemble the Sandwich

• Toast buttered bread in a large pan over medium heat, getting both sides golden. Let cool on a wire rack.
• Warm ham and cheese together until cheese is melted.
• Sprinkle sugar on both slices of toast. Spread kimchi ketchup on one side and gochugaru mayonnaise on the other. Layer the egg patty, cabbage fritter, and ham and cheese. Close and cut diagonally.

Video

Notes

Gochugaru vs. Gochujang: This recipe uses gochugaru (dried Korean chili flakes), not gochujang (fermented chili paste). Gochujang works as a substitute but gives a sweeter, thicker result.

Make-Ahead: Egg patties, cabbage fritters, and both sauces can all be prepared up to 3 days in advance. Store separately in the fridge. Assemble sandwiches fresh.

Toast Sweat: Cool toasted bread on a wire rack, not a flat plate. Hot bread on a flat surface traps steam underneath and makes the bread soggy.

Egg Trimmings: Save the scraps from trimming the egg patties. They make excellent breakfast tacos with bacon, salsa, and sliced onion. This recipe yields enough trimmings for about 4 tacos.

Sugar Substitute: If granulated sugar feels strange on a savory sandwich, try a thin layer of strawberry jam instead. Several Korean street toast shops use jam as an alternative.

Nutrition

Calories: 1100kcal