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Street food · Korean home cooking

Old-fashioned Korean street toast

Buttery golden toast around a thin cabbage-and-egg patty, finished with a little sugar and ketchup. A simple sweet-and-savoury Korean street sandwich, without requiring ham or cheese.

20 min2 servings6 stepsDifficulty: Easy
Old-fashioned Korean street toast

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If White sandwich bread is unavailable

    Use instead
    Soft wholemeal sandwich bread
    Substitute quantity
    4 similar-size slicesReference quantity: 120 g

    Use the same filling. Check the bread early because it can brown more quickly.

  • Essential

    The eggs bind the shredded vegetables into patties. Cook both sides until the centre is fully set; there is no direct egg-free replacement in this recipe.

  • Essential

    Use thinly shredded ordinary green cabbage, not thick wedges. It gives the old-fashioned toast its characteristic filling and crunch.

  • Optional

    May be omitted. Keep the eggs and cabbage unchanged; the filling will have less colour and sweetness.

  • Optional

    May be omitted. The filling will have a milder onion aroma.

  • Substitute available

    If Unsalted butter is unavailable

    Use instead
    Neutral cooking oil
    Substitute quantity
    1 level tablespoon, dividedReference quantity: 15 ml

    Use about 1 teaspoon for the patties and the remaining 2 teaspoons to toast the bread. Cook at the same gentle heat.

  • Optional

    May be omitted, especially if using salted butter. Do not add extra salt automatically; the ketchup is also seasoned.

  • Optional

    Divide between both sandwiches for the familiar sweet-and-savoury street-toast flavour. May be reduced or omitted; do not replace it with extra ketchup.

  • Substitute available

    If Tomato ketchup is unavailable

    Use instead
    Tomato paste mixed with water and vinegar
    Substitute quantity
    1 level tablespoon paste + 1 level tablespoon water + 1/2 level teaspoon vinegarReference quantity: 15 g paste + 15 ml water + 2.5 ml vinegar

    Mix until smooth and use a thin layer on each sandwich. This sauce is less sweet than ketchup.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Wash the cabbage, carrot and spring onion, then drain and dry them well. Finely shred 2 large handfuls cabbage, about 100 g, and 1/4 small carrot, about 30 g. Thinly slice the spring onion. Coarse or wet vegetables make thick patties that cook unevenly and can soften the toast.

    Wash the cabbage, carrot and spring onion, then drain and dry them well. Finely shred 2 large handfuls cabbage, about 100 g, and 1/4 small carrot, about 30 g. Thinly slice the spring onion. Coarse or wet vegetables make thick patties that cook unevenly and can soften the toast.

  2. Step 2

    Step 2: Beat the 2 eggs with 1 small pinch salt in a bowl. Mix in the cabbage, carrot and spring onion so the thin vegetable strands are coated with egg. Do not add water or flour. Divide the mixture mentally into 2 equal portions for 2 sandwiches.

    Beat the 2 eggs with 1 small pinch salt in a bowl. Mix in the cabbage, carrot and spring onion so the thin vegetable strands are coated with egg. Do not add water or flour. Divide the mixture mentally into 2 equal portions for 2 sandwiches.

  3. Step 3

    Step 3: Warm a wide nonstick pan over medium-low heat. Use 1 level tablespoon of the measured butter to toast all 4 bread slices in batches, turning them so both sides become light golden, about 1–2 minutes per side. Add the butter gradually between batches, and reduce heat before it burns. Keep the toast on a clean dry plate, not under a damp lid.

    Warm a wide nonstick pan over medium-low heat. Use 1 level tablespoon of the measured butter to toast all 4 bread slices in batches, turning them so both sides become light golden, about 1–2 minutes per side. Add the butter gradually between batches, and reduce heat before it burns. Keep the toast on a clean dry plate, not under a damp lid.

  4. Step 4

    Step 4: Melt the remaining 1/2 level tablespoon butter in the pan. Add the egg-vegetable mixture in 2 equal mounds, leaving room between them. Flatten each mound into a square patty about the size of a bread slice and no more than 1 cm thick. Cook over medium-low heat for about 3 minutes, until the underside is golden and the edges have set.

    Melt the remaining 1/2 level tablespoon butter in the pan. Add the egg-vegetable mixture in 2 equal mounds, leaving room between them. Flatten each mound into a square patty about the size of a bread slice and no more than 1 cm thick. Cook over medium-low heat for about 3 minutes, until the underside is golden and the edges have set.

  5. Step 5

    Step 5: Turn each patty carefully with a wide spatula. Cook the second side for another 2–3 minutes, pressing only lightly, until the centre is completely set with no wet egg. If the outside browns before the middle sets, lower the heat and cook longer; an egg patty should reach 71°C if checked with a thermometer. Do not remove it just because the surface is brown.

    Turn each patty carefully with a wide spatula. Cook the second side for another 2–3 minutes, pressing only lightly, until the centre is completely set with no wet egg. If the outside browns before the middle sets, lower the heat and cook longer; an egg patty should reach 71°C if checked with a thermometer. Do not remove it just because the surface is brown.

  6. Step 6

    Step 6: Put one fully cooked patty on each of 2 toasted bread slices. Divide the measured 1 level teaspoon sugar between the patties, then spread or drizzle 1 level tablespoon ketchup over each. Close with the remaining 2 toast slices, press gently and cut in half if desired. Serve immediately while crisp. For a less sweet version, reduce or omit the sugar without changing the other ingredients.

    Put one fully cooked patty on each of 2 toasted bread slices. Divide the measured 1 level teaspoon sugar between the patties, then spread or drizzle 1 level tablespoon ketchup over each. Close with the remaining 2 toast slices, press gently and cut in half if desired. Serve immediately while crisp. For a less sweet version, reduce or omit the sugar without changing the other ingredients.

03 / Enjoy your meal

Finished dish

Finished dish: Old-fashioned Korean street toast
Old-fashioned Korean street toast
Helpful tips

Makes 2 sandwiches in about 20 minutes. Use a level 15 ml tablespoon and a level 5 ml teaspoon. The cabbage and carrot weights are after trimming; handful sizes are approximate, so use the metric reference when possible. Keep the vegetable shreds fine and the patties thin so the egg cooks fully. Salted butter can replace unsalted butter if you omit the added salt. This is the basic old-fashioned cabbage-and-egg version: ham, cheese and mayonnaise are not required. If you choose to add them, use ready-to-eat cooked ham and add after the egg patty is fully cooked; they are extras outside the listed quantities. Contains egg, milk and wheat; bread and ketchup may contain additional allergens. Serve freshly made. Refrigerate leftovers promptly and reheat the egg filling thoroughly before serving; freshly toasted bread gives the best texture.

Enjoy every bite

How to enjoy it

Let the hot filling settle briefly, then cut through bread and vegetables together. Add ketchup or sugar lightly so the cabbage sweetness can still come through.

Serve it with