Name: Korean Veggie Egg Toast
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 slices multi-grain bread or your preferred type; 1 cup finely shredded green cabbage; 1/2 small carrot; 1/4 small onion; 2 stalks garlic chives or 1 small scallion; 1 large egg; 2 tablespoons butter or margarine (or olive oil for a healthier option); Granulated sugar to taste; Ketchup to taste

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Discovering Korean Street Food

My Favorite is Korean Veggie Egg Toast I still remember the first time I stumbled upon Korean Veggie Egg Toast during my travels in Seoul. The bustling streets were alive with the scent of sizzling butter, and I was instantly drawn to a small food cart where an elderly woman was flipping golden brown toast on a griddle. The line of eager locals and curious tourists only added to the allure. When I finally took a bite, the crispness of the toast, the freshness of the veggies, and the surprising hint of sweetness from the sugar and ketchup had me hooked. It was a simple, yet unforgettable street food experience that left me craving more.

The Inspiration Behind My Recipe

When I returned home, I couldn’t stop thinking about that delightful toast. I wanted to recreate it, but with a little twist of my own. I decided to make a version that was just as delicious but with ingredients that were easy to find in my kitchen. The combination of green cabbage, carrots, and garlic chives added a fresh crunch, while the egg brought everything together in a satisfying, protein-packed bite. The sweetness from a sprinkle of sugar and a drizzle of ketchup gave it that perfect balance that I loved so much in Korea. It was like bringing a piece of the vibrant streets of Seoul right into my kitchen.

A Quick and Satisfying Meal

This Korean Veggie Egg Toast quickly became one of my go-to recipes for a quick breakfast or snack. It’s so easy to whip up in just 15 minutes, which is perfect for busy mornings when I need something fast but filling. The best part is how versatile it is—I can switch up the vegetables or even add a slice of cheese or ham for a heartier meal. Sometimes, I pair it with a side of fresh fruit or a simple salad to round out the meal. It’s amazing how something so simple can be so satisfying.

Korean Veggie Egg Toast_raw — Easy Korean Veggie Egg Toast 3

Bringing the Flavors to Life

Every time I make this toast, I’m reminded of that first bite I took on the streets of Seoul. The warm, golden toast, the fresh crunch of the veggies, and that unique blend of sweet and savory flavors—it’s like a little taste of Korea Veggie Egg Toast in every bite. Whether I’m making it for myself or sharing it with friends and family, it always brings a smile to my face. This toast has become more than just a meal for me; it’s a connection to a memory, a culture, and the joy of discovering new flavors.

Chef’s Notes-Korean Veggie Egg Toast

Use a non-stick pan and evenly spread the butter or margarine to ensure the bread slices toast to a perfect golden brown. This adds a delicious crunch to the sandwich.
Make sure to finely shred the cabbage and julienne the carrots to ensure they cook quickly and evenly in the omelet. If the vegetables are too thick, they might not soften adequately.
Thoroughly mix the vegetables with the egg to ensure they are well-coated. This helps the veggies bind together when cooking the omelet.
Keep the heat at medium to prevent the butter or margarine from burning and to cook the omelet evenly. High heat may cause the outside to brown too quickly while leaving the inside undercooked.
Use a wide spatula to flip the omelet carefully, or if you prefer, slide the omelet onto a plate and invert the pan over it to flip it back into the pan. This helps avoid breaking the omelet.
Encourage readers to customize their toast with additional toppings like a slice of cheese, ham, or avocado. These can add more flavor and make the sandwich more filling.

Korean Veggie Egg Toast

Recipe by Kimmy

Course: Breakfast, SnackCuisine: KoreanDifficulty: Easy

Servings

sandwiches

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Total time

minutes

Dive into the vibrant streets of Korea with this delightful Korean Veggie Egg Toast! Packed with fresh veggies and a hint of sweetness, this toast is a perfect breakfast or brunch option. Inspired by the famous Halmeoni Toast, it’s a quick and delicious way to start your day. Try it once, and you’ll be hooked!

Ingredients

Bread
4 slices multi-grain bread or your preferred type
Vegetables
1 cup finely shredded green cabbage about 3 ounces
1/2 small carrot julienned (about 0.5 ounces)
1/4 small onion thinly sliced (about 0.5 ounces)
2 stalks garlic chives or 1 small scallion chopped into 1.5-inch pieces
Egg Mixture
1 large egg
Cooking Fat
2 tablespoons butter or margarine (or olive oil for a healthier option) divided
Toppings
Granulated sugar to taste
Ketchup to taste

Directions

Prepare Vegetables – Thinly slice the cabbage and onion. Julienne the carrot and chop the garlic chives into 1.5-inch pieces or slice the scallion diagonally.
Toast Bread – In a large non-stick pan over medium heat, melt half the butter or margarine. Toast the bread slices until golden brown on both sides, about 1-2 minutes per side. Set aside.
Mix Egg and Veggies – In a small bowl, combine the vegetables (reserving about 1/5) with a pinch of salt and crack the egg into it. Mix thoroughly using a fork until well incorporated and reduced in volume.
Cook Omelet – In the same pan over medium heat, melt the remaining butter or margarine. Pour in the egg mixture and flatten it into a round shape with a spatula. Add the reserved veggies on top. Cook until lightly golden on one side (about 3 minutes), then flip and cook the other side for another 2 minutes.
Assemble Toast – Place the veggie omelet on one slice of toasted bread. Sprinkle with sugar and drizzle ketchup to taste. Top with the second slice of bread and serve immediately.