If you’ve ever wandered through the bustling streets of Seoul on a crisp morning, you’ve likely caught a whiff of sizzling butter, caramelizing cabbage, and warm toast. That unforgettable scent belongs to one of the most iconic and comforting korean street food recipes: the Korean egg sandwich, more popularly known as korean street toast. This sweet and savory sandwich layers buttery bread, fluffy eggs packed with vegetables, and a surprising touch of sugar and ketchup to create a harmony of textures and flavors. It’s one of those korean dishes that seems deceptively simple but tastes like pure nostalgia and innovation wrapped in a golden, crunchy package.
This homemade version stays true to the traditional Korean street toast recipe, while adding a generous helping of fresh veggies and a few pantry staples to make it even more satisfying. Whether you’re new to Korean cooking or a long-time fan of Korean street food, this sandwich delivers the real Seoul experience from your own kitchen.
Sweet and Savory Korean Egg Sandwich with Veggies
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Breakfast, Brunch, Main Course
Cuisine American, Korean
Non-stick skillet or griddle Essential for achieving that perfect golden crust on both your egg patty and toast. If you don’t have non-stick, a well-seasoned cast iron skillet works great.
Mixing bowl To combine your egg and vegetable mixture.
Spatula A wide one helps with flipping both the egg patty and bread.
Grater For shredding carrots and cabbage finely.
Bread knife If you want to trim crusts or cut the sandwich diagonally (as they often do in korean street sandwich recipes).
Optional sandwich press or grill pan If you want those toasty grill marks for an upgraded presentation.
For the Egg-Veggie Filling
- 2 large eggs
- ½ cup green cabbage finely shredded
- ¼ cup carrot finely grated
- 2 tablespoons green onion chopped
- 1 teaspoon sugar
- ⅛ teaspoon salt
- Pinch of black pepper
- 1 teaspoon butter or neutral oil for frying
For the Sandwich Assembly
- 2 slices of white bread milk bread or brioche works great for that soft yet crispy edge
- 1 tablespoon butter for toasting the bread
- 1 slice of ham or cooked bacon optional but traditional
- 1 slice of American or mozzarella cheese
- 1 teaspoon ketchup
- ½ to 1 teaspoon mayonnaise optional
- Extra sugar for sprinkling about ¼ to ½ teaspoon per sandwich
Optional Add-ins
- Thinly sliced jalapeños for a kick
- A fried egg for layering on top of the veggie-egg patty
- Sautéed onions for a deeper savory note
Prep the Veggies
Shred your cabbage and carrots as finely as possible. This helps them blend well with the eggs and cook quickly. Chop your green onions and have everything ready to mix.
Make the Egg Mixture
In a mixing bowl, crack in the eggs and whisk them lightly. Add in the cabbage, carrots, green onion, salt, pepper, and sugar. Mix well. The mixture should be thick with vegetables — this is the heart of korean toast.
Cook the Egg-Veggie Patty
Heat 1 teaspoon of butter or oil in a skillet over medium heat. Pour in the egg mixture, spreading it into a square or oval shape to fit your bread slices. Let it cook for about 2-3 minutes until the bottom is set and golden. Carefully flip it over and cook the other side for another 2 minutes. Remove and set aside.
Toast the Bread
In the same pan, add a little butter and toast the bread slices until golden and slightly crisp. The buttery toast is a key player in all good toasted sandwich recipes, and here, it elevates the entire experience.
Assemble the Sandwich
On one slice of bread, place the hot egg patty. Top it with a slice of cheese, then the optional ham or bacon if using. Squeeze a thin drizzle of ketchup and mayonnaise over the top, and sprinkle a small pinch of sugar — yes, sugar — over the filling. It may sound unusual, but that sweet-savory balance is what makes this a signature of korean street toast.
Final Touch and Serve
Top with the second slice of bread, press lightly, and cut in half. Serve hot while the cheese is melty and the bread is still crisp.
Pairings
This korean street sandwich recipe is versatile and filling on its own, but here are some pairing ideas if you want to turn it into a full meal:
- Beverage: A cold glass of banana milk or a café-style iced Americano, both popular in South Korea.
- Side dish: A small bowl of kimchi or pickled radish to cut through the richness.
- Fruit: Fresh-cut Korean pears or apple slices add a refreshing crunch.
- Soup: A light miso soup or Korean seaweed soup (miyeokguk) can complement it for a more complete brunch-style meal.
FAQs
1. Can I use different types of bread for Korean toast?
Yes! While white sandwich bread is traditional, you can experiment with milk bread, brioche, or even whole grain slices. Just make sure it's soft enough to absorb the buttery toasting and firm enough to hold the filling.
2. What kind of eggs are best?
Fresh, large eggs work best. If you’re looking for extra richness, you can use a mix of whole eggs and an additional egg yolk.
3. Do I have to use cabbage and carrots?
They are standard in most korean street food versions, but you can substitute with finely shredded zucchini, spinach, or even kimchi for a spicier twist.
4. Can I make this ahead of time?
It’s best served hot and fresh. However, you can prep the egg mixture in advance and store it in the fridge for up to a day. Cook and assemble right before serving.
5. What kind of meat works best?
Thinly sliced deli ham is traditional and easy. You can also use cooked bacon, turkey slices, or even bulgogi-style beef if you're feeling adventurous and want to mix in deeper Korean cooking influences.
