Korean street toast is made with egg, vegetables, ham, and cheese layered between buttery toasted bread. The unique blend of condiments delivers a savory sweet and savory flavor.

Back in the 80s, when we were wandering through the lively streets of Myeongdong in Seoul, we had our first taste of Korean street toast. Yep, that means we're a proud Gen Xer! We used to call it “gilgeori toast,” which literally means street toast in Korean.

If you haven’t tried it, think of an egg sandwich, but with a twist. This Korean toast starts with a veggie-packed omelet, filled with crunchy cabbage and carrots, and then it’s sandwiched between slices of toasted milk bread.

Korean street toast served in a small plastic cup.

Top it off with ketchup, mayo, and a sprinkle of sugar, and you’ve got a tasty treat. Over the years, folks have added ham and cheese to make it even more satisfying.

Gilgeori toast has been a go-to breakfast for busy people needing a short, savory bite before heading to work. It’s one of Korea’s most famous street foods, and it’s still going strong today.

We love that some things stay the same, even as time marches on. Every time we visit Korea, we're thrilled to see this street toast still being served up.

A keeper part? Korean street toast is direct to cook at home. It might sound a bit odd, but give it a try, and you’ll see why it’s still a hit.

Ingredients

Butter: Korean street vendors often use margarine, but we prefer butter for a richer taste.
Eggs: The eggs hold the vegetables together. Use 1 egg per sandwich.
Veggies: A mix of cabbage, carrot, and green onion.
Deli Ham Slices: Any deli slices will work.
Cheese: American cheese slices are common, but other meltable cheeses like cheddar work great too.
Condiments: Basic condiments like ketchup, mayonnaise, and sugar are widely used to balance sweet and savory flavors. Some people use fruit jams, like strawberry jam, instead of sugar.
Sandwich Bread: Use any store-bought white sandwich bread.

How the dish comes together

Egg & veggie omelette

Shred cabbage and carrot thinly using a vegetable peeler.

In a large mixing bowl, combine beaten eggs with shredded cabbage, carrot, green onion, and a pinch of salt. Mix well.

Melt butter on a skillet over medium low heat. (we use a stick of butter to touch the skillet directly).

Ladle a portion of the egg and vegetable mixture into the pan, spreading it out to match the size of your sandwich bread.

Cook them for 2-3 minutes on one side, then turn them over. Continue cooking them until they are golden brown. Move the omelette to a plate and start on the next batch.

Ham and bread slices

Warm up the ham slices, about 30-60 seconds and set aside.

To toast the bread, melt the remaining tablespoon of butter in the pan and toast the slices until they become golden and crisp.

Assemble Korean Egg Sandwich

Place a piece of the egg omelet on a slice of toast. Sprinkle a little sugar on top.
Add a drizzle of ketchup and mayonnaise if desired.
Top with a slice of ham and cheese, then cover with another piece of toasted bread.
For extra crunch, add shredded cabbage between the layers of condiments and ham if you like.

Tips for a keeper Korean street toast

Adding sugar to a savory sandwich might seem unusual, but it’s a signature feature of this Korean toast, so don’t skip it. You can also use jam instead of sugar for a fruity twist.
White sandwich bread, preferably milk bread, is old-style, but feel free to experiment with other types of bread for varied taste and texture.
While the original version uses ketchup and mayo, don’t be afraid to try different sauces. Sriracha mayo and chipotle sauce would make great alternatives.

Yield: 4 people
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Ingredients

1/4 cabbage, thinly shredded
1/2 carrot, thinly shredded
1 green onion, chopped
4 eggs
a pinch salt
4 tbsp butter
3 tbsp sugar
4 tbsp ketchup
4 tbsp mayonnaise, optional
4 slices deli ham
8 slices sandwich bread

Method

Beat eggs in a large mixing bowl and add the shredded cabbage, carrot, green onion, and a pinch of salt; mix well.
Melt 1 tablespoon of butter on a skillet over medium low heat. Spoon in a portion of egg and vegetable mixture, and spread it around to about the size of your sandwich bread. (You can make two egg pieces at a time) Cook the egg omelette 2-3 minutes on one side and flip. Cook until golden brown. Transfer the omelette to a plate and repeat the next batch.
Heat ham slices briefly, about 30-60 seconds; set aside. Melt remaining tablespoon of butter and toast the sandwich bread until golden and crisp.
Put a piece of egg patty on the toast. Sprinkle about 2 teaspoon of sugar (or however much you desire), and squirt some ketchup and mayo (if using) on top. Place a slice of ham and a cheese on top and top with the another toasted bread.