Korean Street Toast (Gilgeori Toast)

Korean Street Toast (Gilgeori Toast)

Korean Street Toast (Gilgeori Toast):

Delicious Korean Street Toast (Gilgeori Toast) made with cabbage, carrots, eggs, and an interesting blend of Korean spices! Delicious, entertaining, and extremely quick breakfast that may be made.

The Gyeongbokgung Palace and eating these Korean street toasts with eggs and cabbage sandwiched between them remain some of my favorite memories of Seoul. The tastes are amazing; I tested the original recipe after adding a little more heat.

Reasons to adore this recipe:

  1. Simple, hearty, and delectable: In my home, this is a favorite street snack, and it’s a tasty way to conceal your vegetables.
  2. 15 minutes are needed for assembly: It’s difficult to top a 15-minute dish that can be prepared for breakfast, lunch, or a snack at any time of the day.
  3. Simple to go vegan: This sandwich may easily be converted to vegan by using vegan cheese slices and an egg substitute like Just Egg.

    Korean Purple Rice or Black Rice


  • 3 tablespoons butter, can substitute vegan butter
  • 2 slices white bread, see notes for bread types

Egg Omelet:

  • 1 cup cabbage, shredded
  • ½ onions, chopped
  • 1 carrot, julienned
  • 1 green onion, chopped finely
  • 2 eggs
  • 1 slice medium cheddar
  • 1 teaspoon gochujang
  • 1 tablespoon mayonnaise


  1. A carrot  cut into thin julienne strips, and a cup of cabbage (about 14 of a head)  grated. then mince half a tiny onion and one or two green onions (optional).
  2. Give all of these vegetables a brisk swirl after adding them to a mixing bowl. After that, combine 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of Korean gochugaru, or red pepper flakes. 
  3. Two eggs should then be cracked and well combined.Add a tablespoon of butter to a hot big skillet. Add the vegetable-egg mixture next, and then form into a rough square or rectangle (roughly the size of your toast). Cook the mixture until it gets golden brown and the shape holds for 2 to 3 minutes on each side. and then put it aside.

    Korean Rose Tteokbokki

  4. Note: The bread I use for this sandwich is large, rustic pieces, as you’ll see below. If you’re using standard slices, I’d advise using four rather than two and slicing each egg omelet into two square pieces.
  5. Make a  rich condiment  combining a teaspoon of gochujang with a spoonful of mayonnaise in a small bowl. Discard this.
  6. Both bread slices should have a half spoonful of butter spread on them. The skillet should now have the remaining butter. Place the two pieces of toast and gently toast them for two minutes, or just a little bit less than your preferred level, until both sides are golden brown.
  7. Take the toasts  off the stove and placed on a platter. On one piece, place a slice of cheddar (or shredded cheddar), and on the other, the Korean egg omelet. Sandwich the omelet side with the gochujang-mayonnaise and then seal it. Reposition this on the skillet and toast for about 30 seconds on each side to slightly melt the cheese.
  8. If using a large rustic slice of bread, cut into two triangular halves. Your street toast from Korea  prepare.


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