Korean Street Toast

Chef John's take on Korean street toast features a sweet and savory vegetable patty, ham, and Cheddar sandwiched between crispy, buttery bread.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 938 Calories

Ingredients

• 2 large eggs
• 1 pinch cayenne pepper
• 3 tablespoons salted butter, divided
• 1 stalk green onion, thinly sliced
• 2 thick slices white bread
• 1 tablespoon mayonnaise, or to taste
• 1 tablespoon ketchup, or to taste
• 2 thin slices smoked ham
• 1 cup thinly sliced green cabbage
• 1 slice mild Cheddar cheese
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon kosher salt, or to taste
• 0.5 teaspoon white sugar, or to taste
• 0.33333334326744 cup julienned carrot

Recipe Instructions

Step 1

Mix cabbage, carrot, green onion, salt, pepper, and cayenne with your hands in a bowl until soft, about 30 seconds. Mix in eggs with a fork until thoroughly combined.

Step 2

Melt 2 tablespoons butter in a nonstick skillet over medium heat. Add bread slices and flip a few times to make sure both sides are coated with butter. Grill bread until beautifully toasted, golden brown, and a little crispy on both sides. Remove to a plate.

Step 3

Melt remaining 1 tablespoon butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form it into a rectangle that's about twice as long as it is wide. Split the rectangle in half into two square patties; continue to cook until golden brown, 1 1/2 to 2 minutes per side.

Step 4

Stack patties on top of one another onto one slice toast and sprinkle with sugar.

Step 5

Place ham slices into the hot skillet; cook over medium heat until sizzling, 1 to 2 minutes. Flip and top with Cheddar slice; cook until melted, about 1 minute.

Step 6

Place ham and cheese on top of patties; top with ketchup, mayonnaise, and remaining slice toast. Cut in half and serve.