After the popularity of the recent Korean Fried Chicken, I had to give another recipe a try. This time the extremely popular Korean Street Toast, street food snack. People in Korea apparently grab these on side stalls for brunch or lunch or whenever! Golden buttery crunchy bread with a huge cabbage omelette (sounds weird but it’s good!) inside stacked with gooey cheese and ham, mayo, ketchup and more! Just outstandingly delicious!
How to make Korean Street Toast
Start off by frying the bread, ideally make it so both slices of the bread fit in the pan to cook at the same time. Place 2tbsp of butter into the pan on a medium low heat, warm until it starts to foam, then add in the bread slices, cook until golden, checking it isn’t catching with a spatula lifting up to check, then flip once ready, adding more butter if needed. It will cook fast the 2nd side, again get it golden brown then remove from the heat on kitchen towel and leave the golden bread slices to one side.
In a bowl mix the egg, cayenne pepper, salt & pepper, cabbage, spring onion & carrots together with a wooden spoon until well combined and coated in the egg. Warm the frying pan again with a little extra butter and add the egg mixture, cook it, using a spatula bringing the sides in to cook the excess egg, then as it starts to firm shape it into a rectangle shape, cut it down the middle into 2 pieces of omelette roughly the same size as the bread. Turn both over, adding more butter as needed. Remember to keep the heat low and steady to prevent the pan burning, stick one rectangle omelette slice on top of the other once nicely browned and then place directly on top of one slice of bread. Sprinkle the omelette with sugar.
Return to the pan once more, add 1tbsp butter and cook the ham for a few minutes, turn over, add the cheese on top, cooking until it melts onto the ham. Place this on top of the sugar coated omelette, cover with ketchup & mayo, then place the other slice of bread on top.
Absolutely outstanding! Slice up and share away, deliciously amazing, enjoy!