Korean Street Toast

Feeds: 1


  • ⅓ cup julienned carrot

  • 1 cup thinly sliced green cabbage

  • 1 stalk green onion, thinly sliced

  • ¼ teaspoon ground black pepper

  • teaspoon kosher salt, or to taste

  • 2 large eggs

  • 3 tablespoons salted butter,

  • 2 thick slices white bread

  • 1 teaspoon white sugar, or to taste

  • 2 thin slices ham

  • 1 American cheese

  • Ketchup

  • Mayo


  1. Combine carrot, cabbage, onion, black pepper, , and salt. Mix with your hands for about 30 seconds until soft and seasoned. Add eggs and mix thoroughly with a fork; set aside.

  2. Heat 2 tablespoons butter in a nonstick pan over medium-high heat. Add bread slices and toss to make sure both sides are well buttered. Grill bread until both sides are beautifully toasted and golden brown and starting to get a little crispy. Remove to a plate.

  3. Heat remaining butter in the same pan over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form into a rectangle that's about twice as long as it is wide. Split the rectangle in half and continue to cook until golden brown; flip and continue on the opposite side, 3 to 4 minutes total.

  4. Stack cabbage pieces on top of one another and transfer to toast. Top with sugar

  5. Add ham to the same pan over medium heat; cook until sizzling. Flip and top ham with cheese. Cook until melted, about 1 minute.

  6. Place ham on sandwich and squeeze over mayonnaise and ketchup. Top with remaining slice of toast.

Recipe credit

Chef John

"Remember there is no dish that adding bacon does not improve"

Privacy Policy ©2020 FoodSlut™