Gilgeori Toast (Korean Street Egg Toast)

Ingredients

• 4 white bread
• 3 egg
• 100 g white cabbage, very finely shredded
• 1 carrot, coarsely grated
• 2 spring onion, finely sliced
• 40 g butter
• 2 cheddar
• 2 tsp white sugar
• 2 tbsp ketchup
• 2 tbsp mayonnaise
• ½ tsp salt
• ¼ tsp black pepper

Method

1. 1.

   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.

   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. 3.

   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.

   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.

   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.