Korean Egg Toast with Cheese and Cabbage
Korean street-style egg toast with shredded cabbage and onion folded into a soft egg patty, layered with cheese between buttered milk bread and finished with a sweet-savoury glaze.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 6 eggs with 1 tsp salt, 0.5 tsp black pepper, and 10g caster sugar. Fold in 240g shredded cabbage, 120g diced onion, and half the sliced scallion until evenly combined.
Toast
Heat a wide non-stick skillet over medium with 2 tsp butter. Toast 4 bread slices in batches (2 at a time), 90 seconds per side until deep golden. Lift onto a board.
Sear
Add remaining 6 tsp (2 tbsp) butter to the pan over medium-low. Pour in half the egg-cabbage mixture, shape into a bread-sized rectangle. Cook 3 to 4 minutes until underside sets and turns golden. Flip and cook 2 to 3 minutes until just set throughout. Transfer to a plate. Repeat with the remaining egg-cabbage mixture in the same pan.
Build
For each sandwich, lay one toast slice on a board. Spread 5ml Kewpie mayo, lay one cheese slice, slide one egg patty on top. Drizzle 10ml tomato ketchup, top with a second toast slice. Press gently. Repeat for the second sandwich.
Crisp
Return both sandwiches to the warm pan 30 seconds per side to soften the cheese and lightly warm the exterior.
Plate
Slide each sandwich onto a board, cut diagonally, and scatter remaining scallion over the open faces. Serve immediately.
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