Korean Street Egg Toast (Cabbage Egg Omelet Sandwich with Sweet Ketchup)

Shred 120 g cabbage and 40 g carrot very finely so they cook quickly inside the omelet.

If the cabbage feels wet, press it with paper towel first so the egg mixture does not become watery.

Beat 3 eggs in a bowl with a small pinch of salt until the whites disappear.

Add the shredded vegetables and mix lightly with chopsticks or a fork, keeping the cabbage fluffy instead of crushed.

Heat a pan over medium heat and melt 1 tablespoon butter.

Toast the 4 bread slices for 1 to 2 minutes per side, pressing gently, until the surfaces are golden and the edges feel crisp.

Place 80 g sliced ham in the same pan and cook for about 30 seconds per side.

Remove it as soon as the edges show light browning, before it dries out or releases too much moisture onto the toast.

Lower the heat to medium-low and spread the vegetable egg mixture in the pan.

When the edges set, fold it twice into a thick square and cook until no liquid egg remains.

Spread 2 tablespoons ketchup on the toast, sprinkle 1 tablespoon sugar in a thin layer, then add 1 tablespoon mayonnaise.

Layer on the egg patty and ham, close with the second slice, cut in half, and serve while hot and crisp.