Korean Bacon Egg Toast (Buttery Griddle Bacon Egg Street Sandwich)
Bacon egg toast is a fixture of Korean street-toast culture - the gilgeori-toseuteu tradition that emerged from Seoul's pojangmacha stalls in the 1980s and 1990s. Two slices of white sandwich bread are buttered and toasted on a flat griddle until golden, then filled with a thin omelet-style egg mixed with diced vegetables, crispy bacon strips, and a drizzle of ketchup and sugar - the sweet-savory combination that defines Korean street toast. The bread is pressed flat on the griddle so the butter caramelizes into the surface, creating a crunchy, almost fried exterior. The egg layer is cooked thin and folded to fit between the slices, and the bacon provides a smoky, salty crunch that cuts through the sweetness. Wrapped in wax paper and eaten one-handed while walking, it is breakfast and comfort food in equal measure. The sugar-ketchup seasoning surprises non-Korean eaters but has been the standard formula at Seoul's toast carts for decades.
Adjust Servings
Instructions
- 1
Pan-fry bacon until crispy and set aside.
- 2
Melt butter in the same pan and scramble eggs.
- 3
Spread ketchup on one slice and sprinkle a little sugar.
- 4
Layer scrambled eggs and bacon, top with the other slice, cut in half, and serve.
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Nutrition (per serving)
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