Korean Street Food : Egg Sandwich Recipe

Name: Korean Street Food : Egg Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces white bread; 1 tablespoon butter; 1 egg; 2 tablespoons napa cabbage (shredded); 1 tablespoon carrot (shredded); 2 teaspoons brown sugar; 2 teaspoons ketchup; 2 teaspoons mayonnaise; chili pepper; salt and pepper

Servings: persons

2 pieces white bread
1 tablespoon butter
1 egg
2 tablespoons napa cabbage (shredded)
1 tablespoon carrot (shredded)
2 teaspoons brown sugar
2 teaspoons ketchup
2 teaspoons mayonnaise
chili pepper
salt and pepper

1
Toast and butter the bread.
2
Whisk the egg with a fork, add the cabbage and carrot. Fry the egg in a fry pan or electric girdle. You want to end up with a thin crepe like omelet.
3
While the omelet is cooking, spread the brown sugar, ketchup and mayonnaise in the center. Add salt, pepper, and chili pepper or hot sauce to taste.
4
Fold the omelet so it will fit on the bread.
5
Place the omelet on the bread. For that authentic street vendor look, wrap the sandwich in a foil sheet.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pieces white bread, 1 tablespoon butter, 1 egg, 2 tablespoons napa cabbage (shredded), and more.

Yes, Korean Street Food : Egg Sandwich falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Street Food : Egg Sandwich

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