This is an egg sandwich done in Korean street style. You can easily find white collar workers biting on this “street toast” in the morning outside of a subway station, squeezing a breakfast on the way to work. I was one of those in my internship days at a sugar manufacturing company in Seoul.
If you share similar memories with me, have you ever wondered why it tasted so good? Maybe because you were hungry and it was cold outside? Perhaps the street toast was the only thing you were looking forward to in the morning? Well, from a cook’s technical perspective, the secret ingredients are strawberry jam and sugar. Some odd stuff for an egg sandwich right? But I promise you that you wouldn’t even notice the presence of them.
Cabbage and onions are must ingredients here. Feel free to add ham or cheese or mustard or other veggies like carrots and green onions. I realize that the third picture above is misleading – you just have to sprinkle one or two pinch of sugar on top of the egg. My photographer (husband) added some extra sugar because he couldn’t see them in his camera. He still ate it yummy afterward (it was his dessert after dinner).
Serving Size: 2 people
Total Time: 10 minutes
4 slices of bread
1 tablespoon of butter
1 tablespoon of strawberry jam
(Optional) carrots, green onions, ham, cheese, mayo, mustard sauce
1. Dice onions and slice cabbage (make it one handful of sliced cabbage) and mix with eggs. Add salt and pepper to your taste.
2. Grill eggs in a small pan to make it thick and nice.
3. Toast the bread in butter. Spread strawberry jam thinly on one side.
4. Lay the cooked egg on top of toasted bread – on the jam side.
5. Sprinkle sugar on top of the egg. 1-2 pinch of sugar should be sufficient.
6. Put sliced cabbage on top. Sprinkle ketchup. Cover with the other side of bread. Enjoy.