Korean Street Toast Recipe

Bread: The base of the toast, providing a crispy and golden exterior when toasted.

Eggs: The main protein component, mixed with vegetables to create a flavorful filling.

Carrot: Adds sweetness and texture to the egg mixture.

Cabbage: Provides a crunchy contrast to the soft eggs.

Ham: Adds a savory and meaty element to the sandwich.

Butter: Used to toast the bread and cook the egg mixture, adding richness and flavor.

Ketchup: Adds a tangy and sweet flavor to the sandwich.

Mayonnaise: Adds creaminess and a slight tang to the sandwich.

Sugar: Sprinkled on the inside of the bread slices to balance the savory elements with a touch of sweetness.

To achieve a perfectly set egg mixture, make sure to cook it over medium heat. This allows the eggs to cook evenly without burning. When flipping the egg mixture, use a wide spatula to support the entire piece, ensuring it doesn't break apart. For an extra crispy texture, press down lightly on the bread slices while toasting them in the pan. This will give you a golden-brown finish that's perfect for your Korean street toast.

• bread - Substitute with whole wheat bread: Adds more fiber and nutrients.

• bread - Substitute with gluten-free bread: Suitable for those with gluten intolerance.

• eggs - Substitute with tofu scramble: A vegan alternative that provides a similar texture.

• eggs - Substitute with chia seeds mixed with water: Acts as a binding agent for a vegan option.

• carrot - Substitute with zucchini: Offers a similar texture and moisture content.

• carrot - Substitute with bell pepper: Adds a different flavor profile but maintains the crunch.

• cabbage - Substitute with lettuce: Provides a similar crunch but with a milder flavor.

• cabbage - Substitute with spinach: Adds more nutrients and a different texture.

• ham - Substitute with turkey slices: A leaner meat option with less fat.

• ham - Substitute with tempeh bacon: A vegan alternative that adds a smoky flavor.

• butter - Substitute with margarine: A dairy-free option that provides a similar texture.

• butter - Substitute with olive oil: A healthier fat option that adds a different flavor.

• ketchup - Substitute with tomato paste: A less sweet alternative with a richer tomato flavor.

• ketchup - Substitute with sriracha: Adds a spicy kick for those who prefer heat.

• mayonnaise - Substitute with Greek yogurt: A healthier option with more protein and less fat.

• mayonnaise - Substitute with avocado: Adds creaminess and healthy fats.

• sugar - Substitute with honey: A natural sweetener with a different flavor profile.

• sugar - Substitute with maple syrup: Adds a unique sweetness and depth of flavor.

• Allow the Korean Street Toast to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each sandwich individually in plastic wrap or aluminum foil. This helps maintain freshness and prevents the ingredients from drying out.
• Place the wrapped sandwiches in an airtight container or zip-top bag. This adds an extra layer of protection against moisture and odors.
• Store the container in the refrigerator if you plan to consume the sandwiches within 2-3 days. This keeps the ham and egg mixture fresh.
• For longer storage, place the wrapped sandwiches in the freezer. They can be frozen for up to 1 month without significant loss of quality.
• To reheat, remove the sandwich from the freezer and let it thaw in the refrigerator overnight. This ensures even reheating.
• Reheat the sandwich in a toaster oven or on a frying pan over medium heat until the bread is crispy and the filling is warmed through. Avoid using a microwave as it can make the bread rubbery.
• If you prefer a crispier texture, you can re-toast the bread slices separately before assembling the sandwich again.

• Preheat your oven to 350°F (175°C). Wrap the Korean street toast in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• Use a toaster oven for a quicker option. Set it to 350°F (175°C) and place the Korean street toast directly on the rack. Heat for 5-7 minutes, checking periodically to ensure it doesn't burn.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the Korean street toast in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• If you're in a hurry, you can use the microwave. Wrap the Korean street toast in a damp paper towel to keep it moist. Microwave on medium power for 30-60 seconds, checking halfway through to ensure it's evenly heated.

• For an air fryer method, preheat the air fryer to 320°F (160°C). Place the Korean street toast in the basket and heat for 3-5 minutes, or until warmed through and crispy.

• Frying pan: Used to cook the egg mixture and toast the bread slices.

• Mixing bowl: Used to beat the eggs and mix in the shredded carrot and cabbage.

• Spatula: Used to flip the egg mixture and remove it from the pan.

• Knife: Used to shred the carrot and cabbage, and to slice the ham if necessary.

• Cutting board: Used as a surface to shred the vegetables and slice the ham.

• Measuring cups: Used to measure the shredded carrot and cabbage.

• Measuring spoons: Used to measure the butter, ketchup, mayonnaise, and sugar.

• Plate: Used to set aside the cooked egg mixture and to assemble the sandwich.

• Butter knife: Used to spread the ketchup and mayonnaise on the bread slices.

Prepare ingredients in advance: Shred the carrot and cabbage the night before to save time in the morning.

Use pre-cooked ham: Opt for pre-cooked ham slices to skip the cooking step.

Multitask: While the egg mixture is cooking, start toasting the bread to streamline the process.

Mix condiments ahead: Combine ketchup and mayonnaise in a small bowl beforehand for quick spreading.

Use a large pan: Cook multiple egg mixtures at once if making more than one sandwich.