A popular on the go Korean breakfast - Korean toast recipe
Keyword: breakfast, toast
Author: Sue | My Korean Kitchen
2slices of bread
30gcabbage(1 ounce), thinly sliced
15gcarrots(0.5 ounces), julienned
5ggreen onion(0.1 ounces), thinly sliced
fine sea salt
black pepper, ground
1/8tspraw sugar(or more to taste), optional
sliced ham, optional
sliced cheese, optional
bacon, thinly sliced, optional
onion, finely chopped, optional
pickled cucumber, thinly sliced or diced, optional
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.