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.
Servings 2 servings
Calories 1100kcal
Equipment
- 1 Hand Strainer For straining eggs
- 1 Silicone Baking Dish 9x5 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 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
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