Name: Gilgeori Toast (Korean Street Toast)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 2 slices thick white sandwich bread (brioche is also fab – I’ve even used stale bread. My grandma swears by Milk Bread; I just use whatever isn’t moldy); 1 large egg (or two small ones if you’re feeling protein-hungry); Scant 1/2 cup shredded green cabbage (sometimes swap with kale when I'm desperate... never quite the same, though); 1/4 small carrot, julienned (or shredded. When I'm lazy, I just grate it in with a cheese grater); 1 green onion, sliced (skip if you don’t like a bite, but I love it); 1–2 slices ham (turkey slices or even leftover roast chicken work if that’s what’s hanging around); 1 slice melty cheese (I alternate between American and mozzarella, or once—cheddar, which made a mess but tasted good); 1 tablespoon butter (the more, the merrier, to be honest, but you do you); 1 teaspoon sugar (don’t skip—this is what makes it, I think. Or possibly it’s just nostalgia); Ketchup & mayonnaise, to squiggle on top (or sriracha-mayo if you want to spice up your morning); Pinch of salt & black pepper

Why I’m Obsessed With Korean Gilgeori Toast

Let me tell you—whenever I crave something really comforting, especially early (or, honestly, even embarrassingly late) on a lazy Saturday, I whip up Gilgeori Toast. You know, Korean Street Toast? First time I tried it was outside Namdaemun Market with my cousin and, well, I still remember burning my tongue because I couldn’t wait. If you’re not into eggs and slightly caramelized cabbage for breakfast, you probably will be after this.

And I’ll be honest, the real motivation here is that it’s basically a crunchy grilled cheese with extra steps. My family acts like it’s a special treat—ha, the truth is, it’s ridiculously simple but feels fancy. Once, I ran out of cabbage and tried old salad mix; wasn’t a disaster, but also… just don’t. Anyway, let’s move on.

Why You’ll Love Making This Toast

I make this when I’m tired of the same old scrambled eggs nonsense. The way the bread crisps up on the pan—just slightly sweet with sugar sprinkled in the middle? My kids go bananas (metaphorically, although I wouldn’t put it past them to request bananas on it next). It’s also the only way I can get my husband to eat cabbage. Go figure. And sometimes I run out of ketchup, which is always a minor tragedy, but honestly, it’s still great without the ketchup/mayo duo.

My Not-So-Secret Ingredient List

2 slices thick white sandwich bread (brioche is also fab – I’ve even used stale bread. My grandma swears by Milk Bread; I just use whatever isn’t moldy)
1 large egg (or two small ones if you’re feeling protein-hungry)
Scant 1/2 cup shredded green cabbage (sometimes swap with kale when I’m desperate… never quite the same, though)
1/4 small carrot, julienned (or shredded. When I’m lazy, I just grate it in with a cheese grater)
1 green onion, sliced (skip if you don’t like a bite, but I love it)
1–2 slices ham (turkey slices or even leftover roast chicken work if that’s what’s hanging around)
1 slice melty cheese (I alternate between American and mozzarella, or once—cheddar, which made a mess but tasted good)
1 tablespoon butter (the more, the merrier, to be honest, but you do you)
1 teaspoon sugar (don’t skip—this is what makes it, I think. Or possibly it’s just nostalgia)
Ketchup & mayonnaise, to squiggle on top (or sriracha-mayo if you want to spice up your morning)
Pinch of salt & black pepper

How I Actually Make Gilgeori Toast at Home

First, crack that egg in a bowl. Add the cabbage, carrot, green onion, salt and pepper and give it a decent whisk—don’t worry if it looks like there’s way too much cabbage for one egg. I panic at this point every time, but it sorts itself out.
Heat a frying pan (preferably nonstick—although, I used my old steel pan once out of desperation and it was just fine!) over medium heat. Melt half the butter.
Pour in the egg-cabbage mixture and, using a spatula, sort of nudge it into a vaguely toast-shaped rectangle. It’ll look messier than expected; that’s part of the charm.
While the egg mixture cooks (about 2 minutes), gently press your ham and cheese on top. Sometimes, when I get distracted, I accidentally put the cheese under the ham, and honestly, the world keeps spinning.
Flip the whole omelette piece when it’s set underneath—be brave. It sometimes falls apart a bit, but that’s ok. Let it cook for another minute.
Move the omelette to a plate. Add the rest of the butter into the pan and toast your bread slices on both sides till golden. I always get impatient and crank the heat up, but actually, medium does it best (learned the hard way—burnt bread is no fun).
Sugar time! Sprinkle your sugar evenly over one slice of the hot bread. Don’t overthink it, just a thin layer.
Now, stack it! Bread – sugary side in, eggy ham-cheese cabbage situation, sauces squiggled all over (I go heavy on mayo), then the second slice of bread. Press gently.
Slice in half, or diagonally (my kids insist on triangles), and devour right away while it’s still hot and drippy. This is where I always steal a corner before serving. Sorry not sorry.

Stuff I Figured Out the Hard Way (Notes)

The cabbage shrinks more than you’d expect, so don’t skimp.
Brioche bread gets almost too sweet if you go wild with the sugar. I prefer plain white bread but each to their own.
If you forget the sugar—just sprinkle it on the inside with the sauce, it’ll still kinda work.
Once tried microwaving leftovers… the result? Soggy city. Just use a pan to reheat, or eat it cold (which is honestly not bad).

Variations I’ve Messed Around With

Added thin apple slices once in fall—tasted pretty darn good, though it slid around.
Tried kimchi; loved it, husband did not (“too breakfast-y spicy,” whatever that means?).
Attempted whole grain bread: probably healthy, but honestly it’s just not as fun.
Used vegan cheese… and, well, it stuck to the pan. Wouldn’t recommend that brand unless you’re feeling experimental.

Equipment (and MacGyver-Style Workarounds)

Nonstick frying pan—or any frying pan you trust not to glue eggs forever. I once used a camping skillet over a campfire—toast came out smoky but edible.
Spatula (fish slice works, or, in a pinch, two spoons like tongs… don’t laugh, I did it once!)
Mixing bowl (actually, once I just used a large mug. It was fine, a bit cramped… but fine)

How Long Does It Last? (Storage Info)

Supposedly this keeps in the fridge for a day or two, wrapped up tight. Honestly though, in my house it never lasts more than a morning. If you live alone or exercise superhuman self-control, you can reheat in a toaster oven or a dry pan (microwave = sadness).

How I Like To Serve It

We serve ours with extra ketchup and big mugs of milk tea—okay, or coffee if I’m feeling grown-up. For special occasions (like someone remembering my birthday unprompted), we’ll add a handful of potato chips on the side. Once, I even sliced in some pickles. My mom thinks this is blasphemy. Families, eh?

Hard-Earned Lessons & Pro Tips

Don’t rush the bread—toasting it low and slow makes all the difference. I once cranked the heat, burnt the crust, and tried scraping it off with a butter knife. Disaster.
Actually, wait for the cheese to melt a bit before folding it up.
When in doubt, more mayo. But maybe that’s just me.

Stuff People Always Ask Me (FAQ)

Can I make it without cabbage? Yup, but then it’s basically an egg sandwich. Not bad, but not the same. One friend used lettuce once and called it “avant-garde”—I still don’t know if she was serious.
What’s the deal with the sugar? It sounds odd but trust me, it gives you that classic street toast vibe. If you skip it, don’t blame me if it’s just “meh.”
Can I prep anything ahead? You can chop the cabbage and carrot the night before if you’re the organized type. I usually remember as I’m half-asleep in the kitchen that I forgot, though.
Is this okay for kids? For sure, unless they’re suspicious of green things—maybe chop the cabbage extra small. Mine just pick it out anyway half the time.
Why is my bread soggy? Either the pan wasn’t hot enough, or you stacked everything together when it was still steamy. Or, I dunno, you like it wet. No judgment!

Anyway—give it a go and let me know if you end up eating it straight from the pan, standing over the sink (happens here more often than I admit).

Gilgeori Toast (Korean Street Toast)