If you are living in Korea or traveled in Korea often enough, you might have seen street food vendors next to the bus stops or subway stations selling their buttery egg sandwich toast early in the morning. These Korean breakfast egg toasts are a hit "to-go" breakfast for those who are rushing to work or school.

Basically, buttery toasted bread is spread with sweet jam, and then sandwiched with an egg omelet filled with cabbage, carrot, green onion, and deli ham. It sounds awkward, but it is amazingly tasty once you take a bite of it.

There are a couple of versions that you can make for Korean breakfast egg toast, and this recipe is one of them. It is easy to make and nutritionally well balanced. It is perfect to serve as a breakfast or simple lunch or even as a snack.

The trick to make the fine omelet filling with various vegetables is to slice them insanely thin. A mandolin slicer can be handy but you can slice then manually if you have good knife skills (and a good knife!). Or, a pre-sliced coleslaw mix can be a great solution, too.

Mix with eggs,

... and fry them in a small amount of butter. Yes, you need to use butter to make it even more tasty. The size should be similar to the size of your bread slices.

You will need to use low heat to cook them evenly all the way through without burning them outside, about 3 minutes on each side.

Toast the bread slices with some butter and spread on your favorite jam. I used pear-peach preserves.

You can sprinkle some sugar instead of jam. That would be another version of Korean breakfast toast.

I added a slice of cheese, just because I like it that way. Squirt some ketchup on top, then place another bread slice to make a sandwich.

Voila~! Serve with a cup of morning beverage of your choice. I chose caffeine-free fruit tea for myself.


Here, take a bite of mine!

With the soft yet crunchy bite of vegetables and a hint of sweetness covered in buttery toast, my Korean breakfast egg toast is a wholesome breakfast to go. It fills you up, giving you the energy you need for your hectic morning schedule until you are ready for lunch at 12:30 pm or later. So cool!

~ Holly

Korean Breakfast Egg Toast

( makes 4 sandwiches )

Ingredients:

  • 1-2 tablespoon butter
  • 1/4 small cabbage, thinly sliced
  • 1/2 carrot, thinly julienne
  • 2 green onion, finely chopped
  • 2 slice deli ham, sliced
  • 4 eggs
  • salt and pepper to season
  • 2 tablespoon jam or sugar
  • 4 slices sliced Cheddar or Swiss cheese, optional
  • ketchup
  • 8 slices sandwich bread

Directions:

  1. In a bowl, combine egg, cabbage, carrot, green onion, and ham. Mix together with a fork. Season with salt and pepper.
  2. Heat a tablespoon of butter on a skillet over med-low heat. Divide the egg & vegetable mixture into 4 portion and spoon them on the skillet. Cook for 3 minutes over low heat. Flip carefully to the other side and continue to cook for another 3 minutes adjusting the heat level to not to burn the outside.
  3. Meanwhile toast bread slices with butter. Spread with the jam or sprinkle with sugar.
  4. Place the egg omelet on bread slices, and lay the cheese slices, if using, on top. squirt the desired amount of ketchup on top and cover with another slice of bread to make sandwich.
  5. Serve warm with your favorite morning beverage. Enjoy!

More Korean inspired dishes, click the images below to get the recipes!

SPicy Korean Taco Kimchi TOmato Spaghetti Kimchi Udon


If you enjoy trying Asian food recipes, follow DramaFever's Asian Food board on Pinterest!