This veggie-packed Korean street toast is easy and delicious! Experience the streets of Korea with a few ingredients you most likely have in your fridge.
Korean street toast, known as gilgeori toast (길거리 토스트), is a popular grab-and-go egg sandwich that’s delicious and filling. Gilgeori means street in Korean. Whenever I’m in Seoul, I enjoy one of these from a street cart to go with my morning coffee as often as I can.
There are infinite variations created by street vendors and fast food joints. The classic street egg toasts, however, typically include thinly sliced cabbage and other vegetables and are topped with sugar and condiments such as ketchup, mayonnaise and mustard. Often, a slice(s) of ham and/or cheese is added or offered as an option.
Famous Halmeoni Toast (grandma toast)
I’ve had several different ones, but my favorite is this veggie-packed egg toast by famous Halmeoni Toast (할머니 토스트) in Changdong neighborhood of Seoul. Halmeoni means grandma in Korean. Years ago, I saw a TV program featuring this 84 year old halmeoni who had been cooking up gilgeori toasts for 20 some years, and was still running the business because she wanted to stay active and interact with people. How inspiring!!
Her street toasts were highly popular for being very big and loaded with veggies for 2,000 won (less than $2) each at the time in 2018. She would sprinkle a heaping spoonful of sugar on top of the veggie omelet, followed by a good squirt of ketchup.
Sadly, Halmeoni passed away in February 2021, and her street cart was eventually closed down by the local government. Recently, her Vietnamese daughter-in-law, who used to help the aging mother-in-law with the business, reopened it at a different location in the same neighborhood. It’s wonderful to see the legacy of Halmeoni Toast being continued by her daughter-in-law. I can’t wait to visit the place next time I go to Korea.
Korean street toast ingredients
Bread
Most gilgeori toasts are made with simple white bread slices toasted in a pan with margarine. You can also use whole wheat, multigrain or Asian milk bread. I usually use multi-grain milk bread from a Korean bakery.
Vegetables
For vegetables, Halmeoni Toast uses thinly sliced green cabbage, onion, carrot and buchu (garlic chives). The cabbage is the main vegetable. If you don’t have garlic chives you can use a scallion. To make it as big as hers, use about 4 to 5 ounces (1 cup packed) of sliced veggies for each sandwich.
Egg
Halmeoni Toast uses one egg per sandwich with lots of vegetables. You can adjust the egg-to-vegetable ratio to taste, but to truly experience Halmeoni toast, try it with one and then increase to 1.5 (3 for 2 sandwiches) to 2 eggs next time, if you like.
Margarine or butter
Korean street vendors generally use margarine to toast bread and cook other ingredients. Butter is a great substitute. Olive oil is a healthier option if preferred, but I recommend you use margarine or butter if you’re trying it for the first time.
How to make Korean street toast
To make a toast, place the veggies (reserving about 1/5) and egg in a deep bowl or cup and mix everything up by hitting them down and stirring with a pair of tongs or a fork. This breaks down the veggies and incorporates everything together, reducing the volume.
When frying up the egg mixture, add the reserved fresh veggies on top, just like how Halmeoni toasts are made.
To finish up, place the veggie omelet on top of a toast. Sprinkle it with sugar and squirt ketchup to taste on top. I know some of you are skeptical about the sugar. I was too. In her TV interview, Halmeoni said sugar makes it more delicious. And I agree. It really enhances the sweetness of the veggies and taste of the savory toast. Again, to experience Halmeoni toast, try it once and decide how you like it.
This recipe makes one sandwich, but to make more, you can easily multiply the measurements by the number you want to make. I usually slice enough vegetables at once for several toasts, and keep them in the fridge. It comes in very handy when you need a quick breakfast or brunch.
More Korean Street Food
Tteokbokki
Hotteok
Kimbap
Mini kimbap
Dalgona candy
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 2 slices bread (white, wheat, multi-grain, or milk bread)
- 3 ounces green cabbage, yangbaechu (양배추) up to 4 ounces 1 cup, packed
- ½ small carrot (about 0.5 ounces)
- ¼ small onion (about 0.5 ounces)
- 2 stalks garlic chives, buchu (or 1 small scallion)
- 1 large egg see note
- salt and pepper to taste
- 2 tablespoons butter (or margarine or olive oil), or to taste, divided
- sugar to taste Halmeoni Toast uses a heaping tablespoon
- ketchup to taste
Instructions
- Thinly slice the cabbage, onion, and carrot. Cut the garlic chives into about 1.5-inch long pieces. If using a scallion, thinly slice diagonally.
- In a large non-stick pan, melt butter or margarine (use as needed or to taste) over medium heat. Place both slices of the bread, moving them around and flipping over. Toast until golden-brown, 1 to 2 minutes on each side. Transfer to a plate.
- In a small, deep bowl or cup (2-cup size), place the veggies (reserving about 1/5) along with a pinch of salt. Crack the egg in it. Mix everything well by hitting them down with a pair of tongs or a fork until the veggies and egg are well incorporated and reduced in volume, about 20 seconds.
- In the same pan, melt some more butter or margarine over medium heat. Add the egg and veggie mixture, flattening and shaping it to a large round with a spatula. Place the reserved veggies on top. Cook the mixture until it turns lightly golden, about 3 minutes. Carefully flip it over with a spatula, add more butter or margarine, and cook the other side for about 2 minutes.
- Place the omelet on one piece of toast. Sprinkle it with sugar and top with a good squirt of ketchup to taste, and place the other slice of bread on top and serve.
Elyssa says
Just made this and it was delicious. I was skeptical about the sugar but it totally works!! I will deff make this again
Deborrah says
I make this frequently – just had it again today as a matter of fact. I don’t add the sugar because I use a bit of Kewpie mayo in which is naturally sweet. Use french shallot vs. regular onion as the flavor is milder. I also add 2 thin slices of uncured ham and a slice of muenster or mild cheddar and it keeps me full most of the day.
Hyosun says
Sounds great! It’s on our regular rotations as well.
Tjl says
This came out delicious. Made a black garlic kimchi ketchup
Jeanette says
I just made this delicious Gilgeori Toast for the first time. I love it! Wow, the flavors are so good together! I added mustard and Gochujang mayo on top of it with the sugar and the ketchup. A Korean American woman recommended it, so I tried it as I love mustard and Gochujang mayo, also. My husband is Korean and I hope he will like it, too. Thank you for sharing such a delicious recipe with us. <3 <3 <3
Elly says
I tried making this for the first time yesterday, and while I had to make a couple substitutions, I love how it turned out! The combination of cabbage, egg, ketchup and sugar (or in my case, Truvia) seemed strange, but the flavors played together very nicely! The only change I made was I added a little extra egg white to the cabbage mixture because I was concerned one egg wasn’t enough to hold all the vegetables together to prevent the egg patty from falling apart when flipping.
When I make this again – because I will – I think I will use a larger/thicker bread. I usually eat light bread that is 45 calories per slice, which is also sliced thinner than regular bread. I knew before starting those tiny slices wouldn’t hold together as a normal sandwich, so I made these as an open-faced sandwich by dividing the cabbage egg mixture into two patties and placing one on each toasted bread slice.
I had to eat it with a fork because the cabbage and egg filling completely engulfed the bread. Since this recipe is pretty light on calories even with butter (I only used 1 tbsp.), I could probably splurge on thicker bread slices without having it turn out calorie dense. No one near me sells milk bread, but Pepperidge Farm makes a loaf called Farmhouse Hearty White that I think would work well for this recipe.
Definitely a tasty, different and oddly filling meal! My version probably wasn’t totally traditional due to the ingredients I had on hand, but it was still very good in spite of the substitutions I made.
Mez says
I’ve made this recipe multiple times and it always hits the spot – don’t skip the sugar!
Lynne Park says
Amazing! We’re making for second time with some adds (smash burger) but it is amazing as is. Thank you for this recipe!
Coleman Phillips says
Tried this with some brioche hamburger buns I had on hand, and it was an absolute stunner. Even my very picky wife ate every bite. Also, thank you very much for the back story of the dish. I’ll think of her every time I make it. Food connects us all
Thea Ridder says
I love Korean food and street toast is a go to on busy days. I followed your recipe but with lazy person twist. I use the cole Slaw mix with carrots add already chopped onions and green onion mix. Add that to my Cabbage. I also add turkey spam and guda cheese and a couple leaves of romain lettuce. For the bread I used healthy life cinnamon keto bread. For catsup I used german curry catsup and a bit of mayo. Love love love it!! This will holding all day when I know I won’t have time to eat again for awhile.
Frederic says
Just made this following your recipe pretty closely (the exception: I used one piece of pumpernickel bread – it’s the sliced bread I had on hand – pan-toasted, and eaten open-face) and loved it! Absolutely Yes to the sugar, and to one egg being right for that amount of veggies. This is going to become a regular!
Hyosun says
Glad to hear you loved this! I usually eat it on a piece of bread too, folded in half.
Nirvana says
I do a portion of the mixed vegetables and freeze it. Just defrosted my last portion now!
Marcos says
How come not even a small amount of salt + fresh ground pepper was added ?
Is the salt in the butter and ketchup already enough ?
Hyosun says
Definitely add to your taste! And I’ll note that in the recipe.
Kyndra says
This looks delicious! Can’t wait to try the recipe. One question: You mentioned you make a few and store them for later. How long do they keep well in the fridge?
Hyosun says
Oh I meant having the vegetables cut up and kept in the fridge when I said, “I usually slice enough vegetables at once for several toasts, and keep them in the fridge.” The vegetables stay fresh for 4 to 5 days.
Sara says
Looks great! Totally want to try it. But you did not list how many eggs are in this item. It’s not under the recipe index.
Hyosun says
Thanks! Added.
Jennifer says
Since Covid I’ve been documenting my breakfast journey on Instagram. Today is Day 708.
The best part is trying breakfasts from around the world.
I will be adding this to my list! I’ll tag you.
Jennifer
Hyosun says
Enjoy!
Elsa says
I love Korean Street Toast! Thank you for this recipe. As the previous comment states, the reserved veggies are missing in Step 4 of the recipe. I see you added it to the recipe description before the recipe, but it is still missing in the actual recipe at the bottom (step 4).
Hyosun says
Oh boy! Okay fixed it. Thank you so much for letting me know!!
Hedy says
Can’t wait to try this. Thank you. Quick note, the recipe did not include that extra step of withholding 1/5th of vegetables to add on top of the mixture while cooking.
Hyosun says
Thank you!! Fixed it. Hope you try it soon.