Description
A deliciously savory Korean street-style egg sandwich layered with fluffy eggs, crisp vegetables, and a tangy-sweet sauce, perfect for any time of day.
Ingredients
Scale
- 4 slices of white bread
- 3 large eggs
- 1/4 cup milk
- 1 tablespoon butter
- 1/2 cup shredded cabbage
- 1/4 cup chopped green onions
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
- Salt and pepper to taste
- Optional: 1 tablespoon gochujang
- Optional: 2 slices of cheese (American or cheddar)
- Optional: 1/4 cup julienned carrots
- Optional: 1/4 cup sliced bell peppers
Instructions
- Prepare vegetables by shredding cabbage and chopping green onions. Julienne carrots and slice bell peppers if using optional ingredients.
- Mix mayonnaise and ketchup in a small bowl to make the sauce. Add gochujang if a spicy flavor is desired.
- Crack eggs into a bowl, add milk, salt, and pepper, and whisk thoroughly.
- Melt butter in a non-stick skillet over medium heat and pour in the egg mixture.
- Let the eggs cook undisturbed for one minute, then gently stir until just set and slightly runny.
- Add cabbage and green onions, stir, and remove from heat.
- Toast bread slices until golden brown.
- Spread the sauce evenly on all slices of bread.
- Layer egg mixture on two slices, add cheese if desired, and top with remaining bread.
- Press down gently, cut in half, and serve.
Notes
Whisk eggs well for fluffiness and cook on low heat to avoid rubbery texture. Avoid overstuffing to maintain a balanced flavor. Add soy sauce or sesame oil for an umami boost.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 190mg
Keywords: korean egg sandwich, korean breakfast, street food, egg sandwich