Sweet and Savory Korean Egg Sandwich with Veggies
Equipment
- 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.
Ingredients
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
Instructions
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.