Many people may have tried the authentic Korean Street Toast. These street breakfast toasts taste nice, but not something that you would cook for your kids because of the excessive amount of sugar and salt. I like the way they cook the vegetables and egg though, so I change the recipe a bit to make it healthier but tastes even better. Great breakfast sandwich for the whole family!
Serves: 1 serving
Preparation time: 5 minutes
Cooking time: 5 minutes
- 2 slices of whole wheat bread
- 1 slice of good quality ham
- 1 slice of Cheddar cheese
- 1 cup of finely sliced cabbage
- 1/2 cup of finely sliced carrot
- 1 bulb of finely sliced shallot
- 1 large egg
- 1 tsp of mayonnaise
- 1 tsp of honey Dijon mustard
- Pinch of black pepper
- 1 tbsp of unsalted butter
Finely slice about 1 cup of cabbage and set aside.
Finely slice 1/2 cup of carrot and set aside.
Slice one small bulb of shallot.
Put half of the cabbage and all the sliced carrot and shallot in a bowl and add a large egg.
Add a pinch of black pepper.
Mix everything together.
Heat up a pan and melt a knob of butter. Pour the mixed vegetables into the pan and shape it into a square or rectangle, depends on the shape of your sandwich bread.
Cook the mixed vegetables on both sides to form a pancake and set aside.
Melt a knob of unsalted butter in another pan and brown two slices of whole wheat sandwich bread in medium low heat until they are nice and crunchy.
Warm the ham in the pan and set aside.
Now, we can assemble the sandwich.
Place the vegetable pancake on top of a slice of toasted sandwich bread.
Then, add a slice of Cheddar cheese.
Follow with the warmed ham.
Then spread a mixture of mayonnaise and honey Dijon mustard on the ham.
Put the rest of the sliced cabbage on top.
At the end, place another piece of toasted sandwich bread on top.
What a delicious breakfast sandwich!
Check out Korean Sandwich cooking video