Korean Cabbage Sandwich (Gilgeori-Toast)
길거리토스트
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.
Ingredients –
- 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.
韩式椰菜三明治
用料 –
吐司 4片
椰菜 1个，约400克
胡萝卜 50克
洋葱 50克
红辣椒 1个，约50克
葱 4根，约50克
鸡蛋 3个
黄芥末
是拉差
美乃滋
盐
黑胡椒
做法 –
1 把吐司烤至两面金黄，用厚吐司、全麦吐司、白吐司，任何类型都可以，选自己喜欢的就行；韩式椰菜三明治的做法
2 把各种蔬菜切丝；椰菜去芯，切丝，尽量切细；这个分量的蔬菜做两份三明治；韩式椰菜三明治的做法
3 我用了三个中型大小的鸡蛋，打散，倒入蔬菜丝中，用手抓匀，撒一丁点盐和黑胡椒调味；最后再放盐，稍微抓一下就马上煎，这样蔬菜不会出水；
4 我用这种做日式蛋饼的长方形煎锅来煎，煎出来刚好是吐司的大小。没有的朋友也没关系，用普通煎锅煎，用锅铲塑型。热锅放油，油可以多放一点，放一人份的蔬菜，中火慢煎；用一个大一点的锅铲翻面，翻面的时候速度要快要果断，另一面也用中火慢煎至金黄。做不出方形的朋友也没关系，待会用锡纸包的时候会塑型的；
5 煎好后趁热包，上面涂自己喜欢的酱，我放的是是拉差、黄芥末和美乃滋；
6 用锡纸包三明治能压得紧一点，我平时早上包三明治出门吃也喜欢用锡纸，这样之后吃也还是温的；切的时候用面包刀，这样切面会整齐干净。看看里面塞得厚厚的蔬菜，这样做早餐或午餐很有饱足感。
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