Korean Street Toast
Servings: 1 sandwich
Ingredients
3oz (~1¼ cups) green cabbage, very thinly sliced
½ cup carrot, julienned
½ small/med onion, diced
2 green onions, sliced
½ tsp kosher salt
¼ tsp black pepper
2 egg
2½ tbsp butter, divided
2 slices milk bread/ brioche/white sandwich bread
2 tsp raspberry/any jam or 1 tsp sugar
ketchup to taste
gochujang mayo or mayo (optional)
1 slice of ham/bacon (optional)
1 slice of American cheese/mild cheese (optional)
mustard (optional)
Directions
In a small bowl, combine cabbage, carrot, onion, green onion, salt and pepper. Massage the vegetable mixture for 30 seconds, squeezing to tenderize. Crack in the egg and mix well.
In a large cast-iron or nonstick skillet, melt 1 tablespoon butter over medium heat. Place both slices of the bread on the pan, moving them around to soak up all the melted butter on one side, and toast until golden-brown underneath, about 2 minutes. Add 1 tablespoon butter to the skillet, and flip the bread to soak up the butter and to toast on the other side until golden brown, 1 to 2 minutes.
Transfer to a plate and slather one slice with jam or sprinkle with sugar.
In the same skillet, melt the remaining ½ tablespoon butter over medium heat. Add the cabbage mixture, and use the spatula to shape it to match the size of your bread. Cook the cabbage mixture just until it turns slightly golden underneath, 2 to 3 minutes, covered. Carefully flip the mixture, top with ham and cheese, if using, and cook covered until the other side is golden underneath, 2 to 3 minutes.
Transfer the cabbage mixture to one piece of sweetened toast. Top with ketchup and mayonnaise to taste, and add the remaining slice of bread, sweetened side down. Serve immediately, sliced in half if desired.