Korean · Lunch
Korean Style Egg Sandwich (Gluten-Free)
A Korean-inspired egg sandwich on toasted gluten-free bread, layered with a soft folded omelette seasoned with tamari and sesame oil, gochujang-spiked mayo, crisp lettuce, cucumber, and scallion. Ready in under 20 minutes.
$4
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
520Calories
18.8gProtein
36.3gFat
30.2gCarbs
6.8gSugar
3.9gFiber
1210mgSodium
510mgChol
7.1gSat Fat
370mgPotassium
108mgCalcium
2.7mgIron
1.4mcgVitamin B12
4.4mgVitamin C
gluten-free
vegetarian
gluten-free
Instructions
1
Prep
Crack the 3 eggs into a small bowl, add tamari, sesame oil, and salt, then whisk with a fork until fully blended and slightly frothy.
2
Toast the 2 slices of gluten-free bread in a toaster or dry skillet over medium heat for 2 to 3 minutes until golden and crisp at the edges.
3
Heat the vegetable oil in a small nonstick skillet over medium-low heat, pour in the egg mixture, and cook 2 to 3 minutes until edges set but center remains slightly glossy.
4
Fold the omelette in half and cook 1 more minute over medium-low heat until no runny egg remains and the surface springs back when pressed, then spread gochujang mayo on one slice of toasted bread.
5
Layer lettuce, cucumber slices, and scallion on the gochujang mayo, then set the folded omelette on top of the vegetables.
6
Plate
Close the sandwich with the second slice of bread, press down gently, slice in half on a cutting board, and serve while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (165g)
- 4 slices140g gluten-free sandwich bread
- 2 tsp2 tsp tamari
- 1 tsp1 tsp sesame oil
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp gochujang
- 44 lettuce leaves (30g)
- 88 cucumber slices (40g)
- 22 scallion (10g)
- 1 tsp1 tsp vegetable oil
- pinch of salt
