Korean · Brunch
Korean Style Egg Sandwich
Pan-fried egg omelette folded with melted American cheese, layered with shredded cabbage and gochujang mayo in a toasted milk bun. A Korean street-food classic that balances a soft, fluffy egg against sweet-spicy sauce and crisp vegetables for textural contrast.
$3
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
594Calories
26.4gProtein
36.9gFat
39.8gCarbs
14.5gSugar
2.1gFiber
1246mgSodium
486mgChol
13gSat Fat
298mgPotassium
272mgCalcium
2.8mgIron
1.6mcgVitamin B12
12mgVitamin C
vegetarian
sweet-heat
all-time-classics
weekend-brunch
vegetarian
Instructions
1
Prep
Whisk the eggs with salt until blended and frothy. Stir mayonnaise, gochujang, honey, and sesame oil together until smooth.
2
Heat
Warm butter in a nonstick skillet over medium heat until foaming. Pour in the egg mixture and cook for 2 minutes until edges set.
3
Heat
Lay cheese on half the omelette, fold in half, and cook 1 minute over medium-low heat until cheese melts and egg fully sets.
4
Heat
Toast split bun cut-side down in the same skillet over medium heat for 1 minute until golden and warmed through.
5
Assembly
Spread gochujang mayo on both bun sides, layer cabbage on base, top with egg, close sandwich, cut in half, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 22 milk bun (140g), split
- 2 slice40g American cheese
- 70g70g cabbage
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp honey
- 1 tsp1 tsp toasted sesame oil
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp unsalted butter, for the pan
