Korean Street Ham & Egg Toast

Shred 120g cabbage and 40g carrot as finely as possible so the egg layer stays tender.

Beat 3 eggs in a bowl, add the vegetables, and mix from the bottom until no dry clumps remain.

Warm the pan over medium heat and melt 1 tablespoon butter.

Add 4 bread slices, press them lightly with a spatula, and toast both sides until golden and crisp outside while still soft in the center.

Use 4 thin slices of fully cooked, ready-to-eat ham.

Place them in the same pan without overlapping and keep the heat at medium. Sear for about 30 seconds per side, then remove as soon as the edges brown lightly so the ham does not dry out. Ham labeled cook before eating needs its package cooking instructions before this brief sear.

If the pan has excess grease, wipe it lightly, then pour in the egg mixture in 2 portions.

Spread each portion thinly and shape it into a square close to the bread size before it fully sets.

Cook the vegetable egg patties over medium low heat for about 2 minutes, then flip when the edges look set.

Continue cooking until no wet egg is visible in the center and the surfaces are lightly golden.

Layer the egg patty and ham on the toasted bread.

Spread 2 tablespoons ketchup, sprinkle 2 teaspoons sugar directly over it, close with the remaining bread, and cut in half while warm so the sauce stays glossy.