Cabbage Ham Korean Street Toast
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Cabbage ham street toast is a Korean griddled sandwich built by stacking a thin shredded cabbage-and-carrot egg omelet and pan-seared ham between slices of bread toasted golden in butter.
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The bread develops a crisp outer surface while staying soft inside, and the egg layer holds the vegetables in place, giving both structure and textural contrast to every bite. Sprinkling sugar directly onto the bread before assembly is the signature detail that defines Korean street toast, and when combined with ketchup and mayonnaise it produces the sweet-savory balance the dish is known for. The ingredients are simple and the preparation is fast enough for a weekday breakfast or an impromptu snack.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Shred 160 g cabbage and 40 g carrot very finely, then blot them with paper towel if they feel wet.
Beat 3 eggs in a bowl, add the vegetables, and mix just before cooking so the filling does not turn watery.
- 2Control
Heat a pan over medium heat and melt half of the 1 tbsp butter.
Divide the egg and vegetable mixture into two portions, then spread each one flat to roughly match the size of a bread slice.
- 3Control
Cover the omelet and cook for about 2 minutes, until the edges set and the bottom holds together.
Flip carefully, lower the heat slightly, and cook 1 to 2 minutes more so the center stays moist but not runny.
- 4Prep
In the same pan, sear 2 ham slices for about 30 seconds per side, just until the edges turn lightly golden.
Add the remaining butter as needed and toast 4 bread slices until crisp outside and still soft inside.
- 5Season
Sprinkle 2 tsp sugar directly over two toasted bread slices, dividing it evenly.
Spread 2 tbsp mayonnaise over the sugared bread, then stack one cabbage omelet and one slice of ham on each sandwich base.
- 6Finish
Drizzle 2 tbsp ketchup in a zigzag over the fillings and cover with the remaining bread slices.
Press lightly with your palm so the layers settle, then cut each toast in half and serve while warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A shredded cabbage omelet and pan-seared ham provide the core layers of this griddled sandwich.
- Finish cue
- Add the remaining butter as needed and toast 4 bread slices until crisp outside and still soft inside.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 9 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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