The first time I visited South Korea as an adult cook in 2006, I became obsessed with the toast sandwiches sold from street carts in the mornings. Watching vendors work quickly over portable griddles, crisping buttery bread while simultaneously cooking a thin vegetable-packed omelet, was mesmerizing. What surprised me most was how distinctly Korean the breakfast sandwich tasted despite using ingredients like American cheese, ketchup, and white bread. The cabbage, onion, carrot, and tiny sprinkle of sugar are what make it unmistakably Korean street toast.
This version stays true to the sandwiches I remember eating hot off the griddle: fluffy eggs, lightly crunchy vegetables, a sweet-savory balance, and golden toasted bread. Japanese milk bread gives the sandwich its signature pillowy texture, but soft white bread or Texas toast work beautifully too. Using bagged coleslaw mix will cut down on slicing time (valuable in the morning!), but note that if it contains red cabbage, it can tinge the eggs slightly blue as it cooks; if preferred, swap in a heaping ⅓ cup thinly sliced green cabbage and a 2" chunk of carrot, julienned.
More great sammies here: Make-Ahead Breakfast Sandwiches; Veggie Club Sandwich; and Healthyish Breakfast Sandwiches.
Recipe information
Total Time
25 minutes
Yield
Makes 1
Ingredients
Preparation
Step 1
Whisk 2 large eggs in a medium bowl until homogenous and no streaks remain; add ¼ tsp. Diamond Crystal or Morton kosher salt and season with freshly ground pepper. Add ½ small onion, thinly sliced, ½ cup store-bought coleslaw mix, and ¼ cup (scant) julienned sliced ham; mix to combine.
Step 2
Melt ½ Tbsp. unsalted butter in a large nonstick skillet over medium-low. Cook one ¾"–1"-thick slice Japanese milk bread, Texas toast, or other soft white sandwich bread until light golden underneath, about 2 minutes. Turn, add ½ Tbsp. unsalted butter to pan, and lift bread to allow butter to stream underneath. Cook until barely golden on bottom side, about 2 minutes. Transfer to a cutting board. Repeat with another 1 Tbsp. unsalted butter and remaining one ¾"–1"-thick slice Japanese milk bread, Texas toast, or other soft white sandwich bread. Place 1 slice American cheese on top of 1 toast.
Step 3
Melt remaining 1 Tbsp. unsalted butter in same pan. Pour in egg mixture and, using chopsticks or a heatproof rubber spatula, evenly distribute vegetables throughout egg. Cook, undisturbed, to let egg set slightly, about 1 minute. Using spatula, push into a thin rectangle about twice the length of bread, then cut in half crosswise with spatula to make 2 squares. Turn and cook until eggs are set but vegetables still maintain some crunch, about 1 minute. Sprinkle omelet with pinch of Korean brown sugar or raw sugar.
Step 4
Transfer omelet squares to cheese-covered toast, stacking on top of each other; leave pan over heat. Squeeze some ketchup over omelet. Close up sandwich with remaining toast. Return sandwich to pan and cook, turning halfway through, until bread is just golden brown and cheese is melted, about 2 minutes. Transfer to a plate and slice in half.
