Easy Korean toast – Korean egg toast recipe! In essence, it’s a savory, filling and mildly addictive toast!
Korean egg toast, also known as gilgeori toast (길거리 토스트) / street toast , is a popular “on the go” breakfast in Korea.
It has been around for 20 or so years and it’s a popular Korean street food.
When I was in uni back in the days, I used to see people lining up to grab this egg toast on their way to lectures. Seriously, the buttery smell that came out of the store was so tempting and heart warming that you will want to line up there too. 🙂
Though I believe the highlight of this toast is the crunchy textured egg omelette. I don’t know who came up with this combination – cabbage and egg, but I think it’s brilliant!
It’s a perfect breakfast and/or brunch option for anyone (unless you don’t like the egg). 🙂
Ready to give it a go? Hope you enjoy!
P.S. There are plenty of ways to customise the toast too. So read my recipe carefully!
P.P.S. Serve this toast with popular Korean banana milk! So yummy! And, don’t forget to check my other Korean street food recipes!
Ingredients for Korean Toast, Serves 1
- 2 slices of bread (for toast)
- 2 eggs, beaten
- 30g / 1 ounce cabbage, thinly sliced
- 15g / 0.5 ounces carrots, julienned
- 5g / 0.1 ounces green onion, thinly sliced
- fine sea salt
- black pepper, ground
- butter
- some cooking oil
- tomato sauce / ketchup
- (optional) 1/8 tsp raw sugar, or more to taste
- (optional) mayonnaise
- (optional) sliced ham
- (optional) sliced cheese
- (optional) bacon, thinly sliced
- (optional) onion, finely chopped
- (optional) pickled cucumber, thinly sliced or diced
How to Make Korean Toast
1. Combine the egg, cabbage, carrots and green onion in a mixing bowl. (If you’re using bacon and onion, add them now.) Add a pinch of salt and freshly ground black pepper then mix them well.
2. Preheat a pan over medium low heat. Add some cooking oil then pour in the egg mixture. Cook both sides well until the egg is fully cooked. (If the omelette is thick, it will take a while to cook inside thoroughly. So to avoid it burning, you may want to reduce the heat to low.)
3. Spread the butter on both sides of each slice of bread, then cook both sides over medium low heat until golden (about 1 min each side). Remove from the heat.
4. Place the toasted bread on a cutting board. Add the egg omelette. You can trim the egg omelette to better fit on the toast if you want. Sprinkle the sugar on top (optional). Then layer it with cheese and ham (optional). Squeeze out ketchup and mayonnaise (optional) across the egg/ham/cheese layer. Add some pickled cucumbers (optional). Cover it with the remaining bread. Slice in the middle and serve.
Additional Tips
- Korean toast is commonly made with white bread, but you can use other types of bread per your preference too.
- I used a rectangular shaped pan (tamagoyaki pan), which I often use for Korean egg roll. Shaping the egg omelette is much easier with this pan!
- I’ve never tried pickled cucumber with this toast, but my sister (who tried this toast many times recently in Korea) is convinced that it’s a must ingredient for sweet and sour flavor. So I will leave it up to you. 🙂
Korean Toast
Ingredients
- 2 slices of bread
- 2 eggs
- 30 g cabbage (1 ounce), thinly sliced
- 15 g carrots (0.5 ounces), julienned
- 5 g green onion (0.1 ounces), thinly sliced
- fine sea salt
- black pepper , ground
- butter
- Some cooking oil
- tomato sauce (ketchup)
- 1/8 tsp raw sugar (or more to taste), optional
- mayonaise , optional
- sliced ham , optional
- sliced cheese , optional
- bacon , thinly sliced, optional
- onion , finely chopped, optional
- pickled cucumber , thinly sliced or diced, optional
Instructions
- Combine the egg, cabbage, carrots and green onion in a mixing bowl. (If you’re using bacon and onion, add them now.) Add a pinch of salt and freshly ground black pepper then mix them well.
- Preheat a pan over medium low heat. Add some cooking oil then pour in the egg mixture. Cook both sides well until the egg is fully cooked. (If the omelette is thick, it will take a while to cook inside thoroughly. So to avoid it burning, you may want to reduce the heat to low.)
- Spread the butter on both sides of each slice of bread, then cook both sides over medium low heat until golden (about 1 min each side). Remove from the heat.
- Place the toasted bread on a cutting board. Add the egg omelette. You can trim the egg omelette to better fit on the toast if you want. Sprinkle the sugar on top (optional). Then layer it with cheese and ham (optional). Squeeze out ketchup and mayonnaise (optional) across the egg/ham/cheese layer. Add some pickled cucumbers (optional). Cover it with the remaining bread. Slice in the middle and serve.
Even if i don’t have a square pan, is it possible that i can just trim it into the sandwich size? BTW i’m using this for my practical for my culinary school. Thank you for making this recipe! (:
Sure you can. Just trim the cooked egg to fit onto the sandwich bread. Good luck with your culinary school! 🙂
The outfits in Korea that serve these are amazing. Their menu is extensive and they even have a few options good for us vegetarians. It’s quite enjoyable watching the 토스트 (“tos-tuh”/toast) being made. The whisked egg for the omelette or fried egg portion is always poured into one of those square egg molds so the size of the egg is exactly the size of the face of the bread. If you find yourself in Korea, make sure you get yourself some tos-tuh there!
This recipe looks super yummy, I can’t wait to make it!
Where did you get that pan from? It’s the perfect size to make an egg sandwich.
Hi Julie, I bought my pan from an online store here in Australia. I’m sure you can find a similar one from where you live such as this (https://amzn.to/2D5fwHV).
This looks so tasty! I haven’t tried this before, I think I know what I’m making for breakfast tomorrow 🙂
I guess eating it with pickled cucumber will be just like eating 이삭토스트 😆
Im still trying to fix the spicy chicken stew..is there a easier way…i loved when stationed in korea, and they had used whole or half of the chicken..
Here’s my spicy chicken stew recipe. https://mykoreankitchen.com/spicy-korean-chicken-stew/ I think it’s pretty straight forward. 🙂
This looks fantastic. I will definitely try this but I think gochujang might be a better option than kethcup. Thanks for all the work you do on this site!
Hi Dan, you’re welcome to try it with gochujang if you would like. Though, it will give a quite strong spicy flavor, so you might want to dilute it. Enjoy!
Gochugaru flakes work well.