Cabbage Ham Korean Street Toast
Shred the cabbage and carrot very finely, blot them with paper towel if they feel wet, and mix them into 3 beaten eggs just before cooking so the filling does not turn watery. Cook each omelet covered over medium heat for about 2 minutes, flip, and give it 1 to 2 minutes more so the center stays moist but not runny. Sprinkle 2 tsp sugar directly on the toasted bread, then layer on the mayonnaise, omelet, ham and ketchup.
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Most of the filling is a flat omelet of shredded cabbage and carrot, cooked to the size of the bread.
Read more
The sugar is not stirred into a sauce; it is scattered straight onto the toasted bread, followed by mayonnaise, the omelet, ham and ketchup.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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