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Korean

Gilgeori Toast

Korean street toast: a fluffy cabbage-and-carrot egg patty griddled in butter, layered into buttery toast with melting cheese, then finished the street-cart way with a sprinkle of sugar and a zigzag of ketchup.

Breakfast25g+ proteinUnder 30 min
20 min10 prep · 10 cookEasy579 kcalper serving
Gilgeori Toast

Method

  1. Shred 60 g of green cabbage as finely as you can, coarsely grate 20 g of carrot and thinly slice 1 spring onion, green and white parts together.
  2. Beat 2 eggs in a bowl with 1 pinch of salt, then stir in the cabbage, carrot and spring onion until the vegetables are evenly coated. The mixture should look like more vegetable than egg.
  3. Melt 0.5 tbsp of the butter in a non-stick frying pan over medium-low heat. Pour in the egg mixture and use a spatula to push it into a rough square about the size of your bread. Cook undisturbed for 3 minutes, until the underside is golden and the patty holds together, then flip and cook 2-3 minutes more until just set through. Slide onto a plate.

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Per serving

579kcal
28gprotein
57gcarbs
28gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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