Gilgeori Toast (Korean Street Egg Toast)

Method

1. 1
   • egg 3
   • white cabbage 100 g
   • carrot 1
   • spring onion 2
   • salt ½ tsp
   • black pepper ¼ tsp

   Mix the vegetable egg batter — Beat the eggs in a bowl with the salt and pepper, then fold in the cabbage, carrot and spring onions until every shred is coated. The mixture should look more vegetable than egg — that is what gives the pancake its bite.

2. 2
   • white bread 4
   • butter 40 g

   Fry the egg pancakes — Melt half the butter in a large frying pan over medium heat and spoon the mixture in as two rough rectangles roughly the size of your bread slices. Flatten them with a spatula and cook 3 minutes, until set underneath and lacy at the edges, then flip and give them 2 minutes more.

   ⏱3 min
3. 3
   • white bread 4
   • butter 40 g

   Toast the bread in butter — Slide the pancakes onto a plate, wipe the pan and melt the rest of the butter in it. Toast all four slices of bread, 1-2 minutes a side, until golden and soaked with butter right to the crust.

4. 4
   • egg 3
   • cheddar 40 g
   • white sugar 2 tsp

   Layer cheese, pancake and sugar — Lay a slice of cheddar on two of the hot toasts so it begins to slump, sit an egg pancake on top and sprinkle each with 1 tsp of sugar. The sugar against the salty egg is the whole point of the sandwich.

5. 5
   • ketchup 2 tbsp
   • mayonnaise 2 tbsp

   Sauce, close and cut — Zigzag the ketchup and mayonnaise over the top, close each sandwich with a second slice of toast and press down firmly so everything binds. Cut in half on the diagonal and eat hot, wrapped in paper the way it comes off the cart.