Gilgeori Toast (Korean Street Toast With Cabbage and Egg)

I love this recipe! It's super textural and satisfying. I've tried both the jam and sugar and loved both — the salty-sweet element is surprisingly subtle — and look forward to trying it out with different condiments, like mustard or even gochujang. Thanks for sharing your family recipe, Darun!

Pandemic & food allergy transformations: sliced turkey (no ham in fridge); 3oz bagged classic coleslaw mix, salt & pepper; margarine (dairy allergy), Just Egg liquid eggless plant-based product (egg allergy), cinnamon sugar shaker for the Calandra’s whole wheat toast. Tasty. Schmeared on a little lime pickle for zing (no scallions or chili paste around).

Best sandwich I’ve ever had! I had no fresh cabbage, so substituted half bok choi and half kimchi and it was fantastic!!! Will definitely make again.

I was always partial to Isaac toast, a common chain in Seoul, which added sweet corn to the egg and bread and butter pickles to the sandwich for sweetness and texture, obviating there sugar. And, if you can find it or are adventurous enough to make it, they also used a peculiar kiwi fruit ketchup that elevates the sandwich from wonderful to magical!

Sedate version: use 1 egg in the mix, cook it as three small patties so each can fit onto a halved slice of buttered country toast. I ate the first two patties open faced (canape style?), w/ melted cheese. The third patty I ate as a tea sandwich, w/ a dab of orange marmalade. (No cheese, ketchup, mayo, etc.) V. civilized breakfast, quite tasty and no "recovery time" needed, just get on with your day. Yet still craveable this way I do see a bigger, sloppier, condiment-laden version in my future.

Excellent—like a high quality egg foo young sandwich. A light smear of raspberry jam, used two eggs, two slices of bacon, a slice of American cheese on homemade sandwich bread. Was a little heavy handed on the ketchup—my bad, but absolutely scrumptious. Thanks for sharing the recipe.

Delicious! Used a slice of prosciutto cotto and gouda cheese on sourdough. Tried jalapeño jelly as a sweetener, which added a bit of heat to the sweet. My only issue with the recipe was that it turned out rather sloppy, which might be the point, but I found it tricky to eat. Next time (and there will be a next time!) I will drain the cabbage mixture in a sieve and press on it a bit to remove some liquid before adding the egg.

Very good! Prior to mixing, I thought the amount of cabbage would be too much for 1 sandwich, so, as I was making 2 anyway, sliced a total of maybe 1 1/2 C, and used box grater to shred 1/2 C carrot, seasoned as directed, then mixed in 2 eggs. End result seemed perfect for 2 sandwiches, which I served for easy dinner. Bread was a bit soft (homemade milk bread) so I'd toast it crisply brown and butter 1 side in the future. Will also add sriracha or sambal to ketchup, as heat would be welcome.

This recipe was a hit! Learning curve for me was to putting a lid on the egg mixture to cook through evenly.

way better than it should be! After I massaged the veggies with salt, I let them drain in a sieve for an hour. Some liquid did come out, which might have otherwise have made it soggy. Not sure ham is a good idea. Thinking crisp bacon would be better.

So good! Used a 9 oz bag of broccoli slaw, added the scallions and five eggs for three sandwiches. Shredded Gouda on top of egg mixture in pan. Spread raspberry jam on one side of bread and siracha on other. Served with a spinach salad and chips for and a lovely August supper.

I’ve made this several times with store bought kimchi and absolutely love it. I’ve also eaten it without bread, just adding a touch of ketchup on top. For the sweet, I’ve used a tiny bit of Bonne Maman intense apricot - perfection.

Best sandwich I've ever made! It was wonderful with the recommended thick bread--but was still yummy with ultra-thin bread (which I used when trying to cut calories a bit). Do not skip the sugar on the bread! I use a 50-50 mayo-gochujang mix, and it's delicious.

Delicious! Made this, used the ham and cheese, and added a squirt of mustard (a la maangchi). The sugar adds a nice sweetness to the dish. As maangchi suggests in her video, this needs to be eaten immediately; each person should eat as soon as it leaves the pan as the bread gets soft quite quickly. While still relatively healthy, it feels very substantial.

Made this tonight, but used zucchini and carrots (on a low FODMAP diet), added a slice of American cheese and a teaspoon of Sriracha and a bit of pickle relish in the mayo. I also grilled the bread with cooking spray instead of butter. It was really good, and I will definitely make again. If using zucchini, drain it and pat dry with paper towels.