Korean Street Toast
Easy and delicious Korean street toast recipe, also known as Gilgeori Toast—a popular breakfast sandwich you can find all over the Korea.
📺 Watch How to Make This Korean Street Toast
Korean street toast is one of Korea’s most popular grab-and-go breakfast options.
It’s quick, filling, and packed with flavor—perfect for busy mornings or when you just want something comforting and satisfying.
Street food is a big part of Korean culture, and this quick grab-and-go treat is one of the most beloved options. I first had it back in high school when it started becoming a trend, and it quickly became one of my go-to street snacks.
Whether you’re missing Korean flavors or just want a quick and satisfying meal, this Korean street food classic is a must-try!
🛒 Ingredients You’ll Need
- 1 oz cabbage, thinly sliced
- 1 oz onion, thinly sliced
- 1 oz carrot, cut into long thin strips
- 1 green onion, chopped
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5 tbsp room temperature butter
- 4 white sandwich breads
- 3 tsp sugar
- 2 sliced honey ham (optional)
- 2 sliced American cheese (optional)
- ketchup
- mayonnaise
❓ What’s Korean Street Toast?
Korean street toast, or Gilgeori Toast, is a beloved breakfast sandwich in Korea often sold by street vendors across the country.
It’s a quick and tasty egg-and-vegetable sandwich pan-fried in butter and served between slices of toasted bread. What makes it stand out is the unexpected sweetness—traditionally just a sprinkle of sugar, though modern versions may use special sweet sauces.
This unique blend of sweet, savory, crispy, and hearty flavors has made Korean street toast a must-try for locals and travelers alike.
📝 Tips for the Best Toast
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Slice the veggies thinly so they cook quickly and blend well with the eggs. This also helps with the texture—light and crisp, not chunky.
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Use plenty of butter when toasting the bread and cooking the egg mixture. It gives that golden crust and rich flavor just like the ones you’d find on the streets of Seoul.
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Don’t skip the sugar! The sprinkle of sugar may seem unusual, but it’s what gives this toast its signature sweet-savory balance. You can adjust the amount to your taste.
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Ketchup + mayo combo is a classic finish. For extra flavor, try adding a little Dijon mustard or sriracha to the mayo.
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Make it your own! Add cheese, turkey, or avocado—this sandwich is super flexible and still tastes amazing with your personal twist.
Korean Street Toast
- Total Time: 15 mins
- Yield: 2
Ingredients
- 1 oz cabbage, thinly sliced
- 1 oz onion, thinly sliced
- 1 oz carrot, cut into long thin strips
- 1 green onion, chopped
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5 tbsp room temperature butter
- 4 white sandwich breads
- 3 tsp sugar
- 2 sliced honey ham (optional)
- 2 sliced American cheese (optional)
- ketchup
- mayonnaise
Instructions
- In a large mixing bowl, combine cabbage, onion, carrot, eggs, green onion, salt, and pepper. Mix well until fully combined.
- Lightly butter both sides of each slice of bread and set aside.
- Heat a large skillet over medium heat and add 2 tablespoons of butter. Once melted, pour in the egg mixture, shaping it into a rough square.
Cook for 2 to 3 minutes, or until the bottom is set. Cut the omelet in half and carefully flip. Cook for another 2 to 3 minutes, or until fully cooked through.
- Remove the cooked egg from the skillet and add slices of honey ham. Heat them briefly, then set aside.
- Toast the buttered bread slices in the skillet for about 2 minutes per side, or until golden brown. Remove from heat.
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To assemble:
On one slice of warm toasted bread, sprinkle about 1/2 teaspoon of sugar. Top with the egg omelet and sprinkle an additional 1 teaspoon of sugar. Add the warm ham and cheese (if using), then drizzle with ketchup and mayonnaise.
Finish by placing another slice of toasted bread on top. Repeat with remaining ingredients. Serve warm and enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
🥪 Check Out More Easy Toast Recipes
26 comments
Followed your recipe for breakfast this morning. So easy and delicious!! Mixed gochujang with the ketchup – I like the heat!
Ummm that’s great idea, gochujang and ketchup!
I had this late night for dinner. My brother and I loved it. The flavor was amazing!
WOOTWOOT~! So happy to hear that Alexis!!
Can you tell me what type of mayo you are using? I know Koreans mayonnaise is a bit different (sweeter) than the American type. Thanks!!!
I use Japanese Kewpie Mayonnaise, you can find at your local Asian grocery store or online! http://amzn.to/1poZf4d
I was doubtful about the sugar, but it brought out the flavor of the vegetables. I also used sriracha. I’m going to be making this regularly.
hahahah welcome to the Korean Street Toast Club!! So glad you gave a shot for the sugar and liked it!!
That’s like the best sandwich ever! I subbed some stuff for stuff I had, like for the veggies i used carrots and celery and for meat i used bologna and cooked that on the pan, and i didn’t use ketchup, i’m not a fan of it, but maybe next time i will try that out too!~
Thank you so much for this! I’d been dithering over trying to make gaeran tostu, but took the plunge with your recipe this morning. I had no ham around, so skipped that and the cheese, but the next time, I’ll make sure i add those as well. This was so good! Thank you, again.
You guys, this sandwich is EVERYTHING!!! I was skeptical about the sugar, but no, this is my new go-to breakfast food!! Absolutely delicious!!!!!
I added mushroom and sautéed it on its own first before mixing with Veges and egg. It was absolutely delicious. ???
Sounds and looks delish.?
I don’t have American cheese so can I use another type os cheese to make it? I don’t know which cheese could be tasty to alternate in this toast. I need your help.
I don’t have American cheese so which cheese can I use to make it?
I tried your Korean toast recipe and my husband and I loved it. So many vegetables and so filling. Need to eat more vegetable and this will be my go to breakfast. Yummy.
Sooooo glad to hear!
I made this today with bacon and it was fantastic! I think next time I might experiment with an okonomiyaki-inspired version and swap the ketchup for okonomi sauce!
OUUUUUU That would be a great twist to this recipe! Make sure to take a picture and post it on your instagram story so I can re-share!
Wow, nice one?. Thank you
I like the frying tool you use, for making the street sandwich Toast, where can I order the same thing?
Mixed the Mayo with liquid Tajin and Louisiana Hot sauce and used bacon instead of ham. My wife and I loved it, made 6 more for the work week.
It was very good! Thank you for the recipe! I was skeptical about the ketchup, but I just did what you said and it was very delicious! Can’t wait to try more of your recipes!
Already made it 7x in the last 2 weeks with my family! It’s so nice and easy! I personally just eat it with the sugar and no sauces, and it still is wonderful to eat. I did reduce the egg count and add more cabbage however, and instead of using 1 patty per sandwich, we use 2. So I follow this recipe for 2 people but use both patties for 1 sandwich, it really fills up amazingly that way and helps me reduce my bread intake! I also increase the cabbage by atleast 1/3rd of the amount of 1/2 the amount, and use less eggs. For 4 patties we only use 3 eggs, and for 2 patties we use 1 🙂 They still stay together very well and don’t fall apart at all, something that did happen with other recipes often cause of too much cabbage. Very filling and nice for a quick and (decently fast) breakfast/lunch~
I was out of ham so I made it anyway. Used Korean pepper flakes, added some Cumin and of course some Sriracha ketchup. I used a lot less sugar and it was delicious.
sounds delicious!!! Thank you for the 5 star review!!