Gilgeori Toast (Korean Street Toast)

Though its exact origins are debated, this unique sweet and savoury sandwich, often packed with egg, cabbage and sugar, is now a ubiquitous sight on the streets of Seoul, and an iconic street food breakfast to fuel busy mornings. It’s the ultimate grab-and-go meal that perfectly captures the dynamic energy of the city.

Makes 2

INGREDIENTS

A Day in Seoul: A Korean cookbook Julian Kim

• 4 large eggs

• pinch of fine sea salt

• 100 g (1⅓ cups) finely shredded wombok (Chinese cabbage)

• ⅓ carrot, finely julienned

• ¼ white onion, finely julienned

• 30 g (1 oz) margarine

• 4 slices white sandwich bread

• vegetable oil, for pan-frying

• 2 tablespoons white sugar

• tomato ketchup, for drizzling

DIRECTIONS

1. Crack the eggs into a bowl, add the salt and whisk well until combined. Add the cabbage, carrot and onion and stir to combine thoroughly.

2. Heat a frying pan over medium heat. Add half of the margarine. Once melted, place two of the bread slices in the pan and toast on both sides for a minute or two until golden brown and crispy. Remove to a cutting board, then repeat with the remaining margarine and bread slices.

3. Clean the pan and add a drizzle of vegetable oil. Pour half the egg mixture into the pan, shaping it into a rectangle that matches the size of your bread slices. Cook over medium heat for 4–6 minutes, until the bottom is golden brown and the egg is mostly set. Carefully flip, then cook the other side until fully cooked through. Remove from the pan, then repeat with the remaining egg mixture, to make two egg patties.

4. To assemble the toasts, top two of the toasted bread slices with an egg patty. Evenly sprinkle about 1 tablespoon sugar over each egg patty. Drizzle a little ketchup over the sugar, then top with the other toasted bread slices.

5. Carefully cut the assembled toasts in half diagonally. Enjoy immediately, while still warm.

From A Day in Seoul by Julian Kim, published by Smith Street Books; Photo credit: Rochelle Eagle

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