Korean Cabbage Sandwich (Gilgeori-Toast)
Inspired by my favourite Korean chef, Manngchi, I made this cabbage sandwich (Gilgeori-Toast), a popular Korean street food. I had them for breakfast but I think it’s nice for lunch or for picnic, well, at your garden or balcony. One must have hope, don’t we? Since some of you may have worked from home for weeks and only shop once every week, and I have been asked for recipes that ingredients can be kept at kitchen freshly for a longer time, I think this simple sandwich is one of those I would recommend. Cabbage, carrot, onion, chili pepper, all these can be easily kept in fridge or in low room temperature for a week. And spring onion can be even planted windowsill. This sandwich is nutritious and full of fiber, only with a little artificial flavouring from mustard, ketchup and mayonnaise.
- Toast, 4 slices, any type would do
- Cabbage, 1, about 400g
- Carrot, 50g
- Onion, 50g
- Red chili pepper or bell pepper, 1, 50g
- Spring onion, 4, 50g
- Egg, 3, medium size
- Salt and pepper, a nip
- Mustard, Sriracha sauce, ketchup, or mayonnaise
How to do –
1. Any loaf sliced and toasted;
2. Slice all vegetables, cabbage also, slice as finely as you can;
3. Divide the vegetable into two portions in two mixing bowls; 3 eggs whisked, seasoned with a nip of salt and pepper; mix the egg with the vegetable just before you cook; mix the egg with the vegetable with your hand, add a nip of salt and pepper to season at the end, then cook right away;
4. I use a small pan for making Japanese omelette, it helps to shape the vegetable. But don’t bother to buy one if you wouldn’t make Japanese omelette, just use a normal pan you have at home. Heat some olive oil or butter in hot pan, in this recipe, I would use a bit more oil to make it crispy, one tablespoon for each side. Put in the vegetable mixture, in medium heat, pan-fry till golden one side, than flip to pan-fry the other side till golden. Use your spatula to press and shape. Don’t worry if you can’t make it square, we would shape it again when wrap;
5. Season with sauce you like when hot; Use aluminium foil to wrap the sandwich, so that it can be pressed and shaped tightly.
For vegetarian or vegan who might not be able to eat egg, just stir-fry the vegetable quickly in hot pan, season with a nip of salt and pepper, place as much as you can on the toast, wrap the sandwich tightly, then you would have the deliciousness without much difference.
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