This Korean breakfast sandwich, often sold on the street in the morning around bus stations and universities, is filled with a vegetable and ham omelet and topped with ketchup and brown sugar.
Breakfast: The Cookbook
by Emily Elyse Miller
In a bowl, lightly beat the eggs. Add the shredded cabbage, carrot, scallions (spring onions), and ham and season with salt and pepper to taste.
In a small frying pan, heat the oil over medium heat. Pour the eggs into the pan and cook until golden brown, 1 minute per side. Use a spatula to fold the omelet in half. Sprinkle the buttered side of one piece of toast with brown sugar, top with the omelet, sprinkle with more sugar, top with the cheese (if using), add ketchup, and top with the second piece of toast. Cut in half and serve.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.
Adapted from Breakfast: The Cookbook by Emily Elyse Miller (Phaidon, $49.95 US/$59.95 CAN, May 29, 2019)