During these times when venturing out for your favorite street food might not always be easy, bringing the vibrant flavors of Korean streets right to your kitchen is the perfect solution. If you’ve been searching for “Korean Street Food Near Me” but craving a homemade touch, look no further! Today, we’re diving into the delightful world of Korean street toast, or Gilgeori Toast (길거리토스트), a savory and satisfying sandwich that’s as easy to make as it is delicious.
Imagine strolling through the bustling streets of Seoul, the aroma of buttery toast and sizzling vegetables filling the air. That’s the magic of Korean street toast. It’s a symphony of textures and tastes – steamy and hot, with a hint of sweetness, a touch of sourness, juicy veggies, and crispy, buttery bread. This isn’t just a snack; it’s a complete meal packed between two slices of perfectly toasted bread. And the best part? It’s loaded with cabbage and vegetables, making it a surprisingly healthy and guilt-free indulgence!
My own memories of Korean street toast take me back to my university days in Seoul. Every morning, a street vendor would set up her small tent, equipped with a griddle and a treasure trove of ingredients. I’d watch as she generously brushed margarine onto the hot griddle, creating a sizzling canvas for the toast. Then came the “omelette-looking patty,” a vibrant mix of shredded vegetables bound by egg, cooked to golden perfection. The aroma alone was enough to wake you up! She would then toast the bread on the same griddle, infusing it with that rich, buttery flavor. The final touches? A sprinkle of white sugar for a subtle sweetness and a generous drizzle of ketchup. Paired with a cup of sweet, nutty instant coffee, it was the quintessential Korean street breakfast.
Years later, on a trip back to Korea, I was thrilled to see that street toast was still as popular as ever, with vendors crafting this iconic sandwich with the same love and flair. What struck me most was the generous amount of shredded cabbage in the filling – a healthy and delicious twist! Watching the vendor assemble it, layer by layer, with that familiar sprinkle of sugar and ketchup, brought back a wave of nostalgia. The only difference was the presentation; instead of a plastic plate, my toast was expertly wrapped in tin foil, ready to be enjoyed on the go, burrito-style.
Now, I’m excited to share this authentic Korean street toast recipe with you, so you can experience this beloved street food in your own home, no matter where you are. Feel free to adapt the ingredients to your liking, but this recipe aims to capture the true essence of traditional Korean Gilgeori Toast. Let’s get cooking!
Ingredients
Makes 1 serving
- 5 to 6 ounces shredded cabbage
- about 2 tablespoons sliced onion
- 2 green onions, sliced diagonally
- about 1 tablespoon carrot matchsticks
- ¼ teaspoon salt
- 1 egg
- 2 slices of milk bread (or multi-grain bread), 4 to 5 inches
- About 1 to 2 tablespoons unsalted butter for cooking
- 2 teaspoons sugar (or 0 calorie natural sweetener like swerve)
- 1 to 2 tablespoons ketchup
- 1 tablespoon yellow mustard, optional
Directions
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In a medium-sized bowl, combine the shredded cabbage, sliced onion, green onions, and carrot matchsticks. Gently massage the mixture with your hand to soften the vegetables slightly. Add the salt and crack the egg into the bowl. Mix everything together thoroughly with a spoon until well combined.
Close-up of shredded cabbage mixture with onion, green onion, carrot, and egg in a bowl, ready for Korean street toast. -
Heat a large skillet over medium-high heat. Once heated, reduce the heat to medium and melt about 1 tablespoon of butter in the skillet, ensuring it coats the surface evenly.
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Add the entire cabbage mixture to the hot skillet. Use your spatula to roughly shape it into a rectangle. Aim for dimensions slightly larger than your bread slices.
Cabbage and vegetable mixture being shaped into a patty in a skillet for Korean street toast. -
Cook the cabbage patty for about 2 to 3 minutes over medium heat. Continue to shape the patty as it cooks, until the bottom turns a light brown and crispy.
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Flip the patty over using your spatula. Add a little more butter to the skillet if needed. In a corner of the skillet, melt some more butter and toast the 2 slices of bread until both sides are lightly golden and crispy.
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Continue to cook and shape the cabbage patty for another 2 to 3 minutes over medium heat, until both sides are golden brown and slightly crispy.
Cooking Korean street toast on a skillet with cabbage patty and toasted bread. -
Place one slice of toasted bread on a plate. Carefully transfer the cooked cabbage patty onto the bread. Sprinkle the sugar evenly over the patty and drizzle generously with ketchup and mustard (if using).
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Top with the other slice of toasted bread and serve immediately. You can enjoy it on a plate, cut in half for easier handling, or wrap it in tin foil and eat it street-style, just like a delicious burrito.
Delicious Korean street toast (Gilgeori Toast) on a plate, ready to eat.
Another view of Korean street toast (Gilgeori Toast), showcasing its savory filling.
Now you can enjoy the taste of authentic Korean street food right in your own kitchen! This Gilgeori Toast recipe is not only a delicious and satisfying meal but also a fun way to experience Korean culinary culture. While searching for “Korean street food near me” might lead you to discover local restaurants, sometimes the best culinary adventures begin at home. Enjoy making and savoring your homemade Korean street toast!
