Esther’s Korean Street Toast

Sold all over the streets of Korea, Esther’s version of this popular sandwich is packed with cabbage, spam and all the fixings on fluffy milk bread (plus a sprinkle of sugar 😉)!

Catch Esther hosting #24in24: Last Chef Standing, Sunday @ 8|7c!

Get Esther’s Korean Street Toast recipe:

Gilgeori Toast (Korean Street Toast)
Recipe courtesy of Esther Choi
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings

Ingredients

1/4 small head green cabbage, shredded
2 green onions, sliced
1/2 small carrot, cut into julienne strips
Pinch kosher salt
3 large eggs
2 tablespoons unsalted butter
Two 1/4-inch-thick slices ham or Spam
4 slices Japanese or Korean milk bread
2 teaspoons granulated sugar
2 tablespoons ketchup
2 tablespoons Kewpie mayonnaise
2 teaspoons sriracha or any hot sauce of your choice

Directions

In a large mixing bowl combine the cabbage, green onions, carrot and salt. Add the eggs and mix to combine.

Melt 1 tablespoon of the butter in a small nonstick skillet over low heat. Once melted add the cabbage mixture. Cook on low until the bottom is set and you are able to flip it, about 5 minutes. Flip and cook the other side until the egg is completely set, about 2 minutes. Remove the cabbage pancake from the pan and set aside.

Place the ham or Spam in a medium nonstick skillet over high heat and cook until crisp on both sides, 3 to 4 minutes. Remove from the pan and set aside. To the same pan add the remaining 1 tablespoon butter and melt over medium heat. Once melted, toast your bread until golden brown on both sides, 1 to 2 minutes per side.

Now it’s time to build the sandwiches! Cut the cabbage pancake in half and place each half on a slice of toasted bread. Sprinkle each with 1 teaspoon of sugar. Add a slice of ham on top. Drizzle the remaining 2 slices of bread with ketchup, Kewpie mayonnaise and sriracha and place them on top of the ham to make 2 sandwiches. Enjoy!

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