Gilgeori Toast (Korean Street Toast) Recipe

This sweet and salty egg and cheese breakfast sandwich is loaded with crunchy cabbage and plenty of condiments, perfect for mornings when you’re on the go.
Photo by Ian Stroud

Serves: 1
Prep time: 10 minutes
Total time: 25 minutes


3 large eggs
¾ cup|75 grams shaved green cabbage
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 scallion, green parts only, thinly sliced
¼ small yellow onion, thinly sliced
2 tablespoons unsalted butter or margarine, plus more for greasing
2 (¾-inch) thick slices white sandwich bread, preferably Japanese Milk Bread
2 slices American cheese
ketchup, to taste
Japanese mayonnaise, to taste



  1. In a small bowl, mix the eggs with the ½ cup|50 grams of the cabbage, 1 tablespoon of the sugar, the salt, scallion, and onion.
  2. Melt the butter in a large nonstick skillet over medium-low. Add the egg mixture and push to one side of the skillet. Cook until lightly set, 5 ½ minutes. Carefully fold the egg in half on itself and top with the cheese. Allow it to slowly melt while you begin to toast the bread.
  3. Spread some butter on both sides of the bread. Add the bread to the other side of the skillet and cook, flipping once, until brown on each side, 4 minutes. 
  4. As the bread carries on toasting, sprinkle another tablespoon of sugar on the cheese. Drizzle over some ketchup and mayonnaise and top with the remaining ¼ cup|25 grams cabbage. Transfer to one of the slices of bread and top with the other slice of bread. Toast for another 1 to 2 minutes, then wrap in paper and fold in half. Stick it in a cup and away you go.

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