Korean Street Toast (Gilgeori-toast) — Maangchi
Verified Maangchi official 2020 video demonstrates cabbage-egg patty and toasted bread. This localized recipe adds a 71°C egg safety check.
Official cooking video · Maangchi · YOUTUBEKorean Cabbage-and-Egg Street Toast (Gilgeori-toast)
A single-portion Korean street sandwich with a cabbage-and-egg patty between two butter-toasted bread slices, based on Maangchi's recipe with an added egg-temperature check.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
Thinly slice 155 g cabbage and 2 tbsp onion; prepare two green onions and 1 tbsp carrot. Add to a bowl and gently squeeze the vegetables to soften them.
- 02
Add 1/4 tsp salt and one egg to the vegetables and mix with a spoon. Do not taste the uncooked egg mixture.
- 03
Warm a nonstick pan on medium, melt 10 g butter and spread the vegetable-egg mixture into a rectangle roughly the size of a bread slice. Cook for 2–3 minutes.
- 04
Turn the patty carefully and cook for another 2–3 minutes. Check the thickest part with a food thermometer and continue cooking if needed until at least 71°C (160°F).
- 05
Melt the remaining 10 g butter in an empty part of the pan and toast both sides of the two bread slices until golden. Use the pan in batches if needed.
- 06
Place the fully cooked patty on one toast slice, top with 2 tsp sugar, 15 ml ketchup and optional 15 ml yellow mustard, then close with the second slice and serve as one portion while hot.
Before you cook
Contains egg, wheat in bread and milk in butter; check optional mustard and packaged bread labels. Rinse produce, clean surfaces and utensils exposed to raw egg, and ensure the patty center reaches 71°C (160°F). Refrigerate leftovers in shallow containers within two hours at or below 4°C (40°F) and reheat to 74°C (165°F).
Allergens: egg, wheat/gluten (bread), milk (butter; check bread also), check optional mustard and ketchup ingredient labels for other allergens
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Mini Gimbap with Perilla, Fish Cake and Rinsed Kimchi (8 Rolls, 2 Servings)
A small-batch home adaptation of Korean market-style mini gimbap. Fill with perilla, cooked fish cake, fully cooked egg strips and rinsed kimchi; serve with mustard-soy dip. Unlike the usual carrot-spinach-pickled radish filling.
Korean Air-Fryer Bread-Wrapped Sausage Hot Dogs (4 Rolls)
A Korean-style quick snack wrapping cheese and sausages in flattened bread, then crisping them in an air fryer instead of deep-frying dough.
