Korean Egg Sandwich

Korean Egg Sandwich
Prep:5 mins 
Cook:10 mins 
Total:15 mins 
Servings:2 servings 
Traditionally, Korean people ate rice, a few side dishes and a bowl of soup or stew for breakfast. Now people in Korea sometimes eat cereal, pastries or egg sandwiches for breakfast, similar to people in the West. This Korean breakfast sandwich, sold by street vendors in cities, is commonly called tost-u (toast) or gaeran tost-u (egg toast). It is not that different from an American egg sandwich, but the addition of cabbage and a sweet dusting of brown sugar are tasty Korean additions. It is Korean fusion cooking at the street level. 
4 pieces of white bread 
1 Tbsp. butter 
2 eggs 
2 Tbsp. chopped cabbage 
1 Tbsp. chopped carrots 
1 Tbsp. chopped onions 
1 Tbsp. brown sugar 
1 Tbsp. ketchup 
Steps to Make It 
  • Gather the ingredients 
  • In sauté pan or on a griddle, toast both sides of bread over medium heat using almost all the butter. Remove bread and set aside. 
  • In a bowl, whisk eggs and mix with cabbage, carrot, and onion. 
  • Fry the egg mixture in the remaining butter in the same pan until done to omelet consistency. 
  • Separate egg into two portions and place on two pieces of toast. 
  • Top each with ketchup and a liberal dusting of brown sugar. 
  • Top with remaining bread and cut in half. Serve immediately. 

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