A very popular street breakfast in Korea, filled with a lot of vegetables…
I am actually very excited about today’s post for the theme “Brighten your Breakfast” for the Blogging Marathon #136. I am wondering when Korea became such a well known name around the world. The crowd at the Korean pavillion at Expo 2020 used to be crazy with a lot of teens. Whether it is K-pop or K-drama, they have carved their niche for sure. It was my girls who introduced me to the band called BTS, but soon we fell off the bandwagon and are no longer fans of them. 😀 However, when I thought I would never be watching K-dramas on Netflix, I have now been literally watching one after the other, especially the feel-good ones. They are warm and cuddly, to say the least, not to mention, totally bingeworthy. 😉
My only tryst with Korean food was when we visited a restaurant in Dubai during Rasha’s birthday last year. HD was pretty much not in a mood to try something new but once we were in, we totally loved the food. We had ordered Bulgogi, kimchi pancakes and fried chicken and we wiped up pretty much everything. We buy packs of ramen noodles and the girls make them with a lot of cheese and topped with a sunny side up. I have never tried eating them because I am not a noodles fan – explains why I don’t even have a basic Maggi recipe on the blog. 😉 Then I end up seeing Fami and Semi make this delicious looking toast, and I am tempted to make them. And what timing than now to post it!
The beauty of this toast is that it is filled with vegetables. Our regular masala omelette just has onions and tomatoes, but this is literally brimmed up with cabbage and carrots. I wish I had chopped my vegetables a little more smaller but then I am a lazy head. Chopping the cabbage and carrots as thinly as possible makes it easier to shape up the egg patty. You can add more vegetables by reducing on the cabbage like capsicum and mushrooms. But cabbage and carrots are basic and a must, like it looks like on most of the recipes. Once the egg is done, toast the bread in lots of butter till nice and crisp. I am not even a person who toasts her bread, but here it was must-do.
Far eastern food is always known for a mix of sweetness with their spice. Most of the recipes showed to sprinkle sugar on one of the toast before assembling the sandwich. Another combination was ketchup and mayonnaise combined. Naturally, I went for the second option though I am not a ketchup fan. I stopped the assembly with a cheese slice, but if you have some deli meat, go on and add it to make it a full on brunch item. The sandwich is so filling that you don’t need to eat anything much for quite some time. If you take some time to chop the vegetables, the rest comes around without much trouble. This is definitely going to be a repeat in my kitchen for sure. “Kamsamnida” for reading… 😉
Korean Street Toast | Gilgeori Toast
- 1 cup grated cabbage
- 1 small carrot juliened
- 1 spring onion chopped
- Salt and pepper to taste
- 1 tsp red chilli flakes optional
- 3 eggs
- Butter as needed
- 4 slices large bread
- 2 slices cheese
- Tomato ketchup as needed
- Mayonnaise as needed
- In a bowl, mix together ingredients from cabbage to eggs till nicely combined.
- In a fry pan, melt sufficient butter. Spread out the mixture and shape into two squares, approximately the size of the bread.
- Cook on low flame, flipping sides and till the vegetables are just cooked.
- Take out, melt more butter and toast the bread on both sides.
- To assemble, spread ketchup and mayonnaise on both the slices. Top with one square of the egg mix and then with cheese. Close with the second slice on top.
- Cut through the middle and enjoy.