Gilgeori Toast (Korean Street Toast With Cabbage and Egg)

Updated May 5, 2025

Gilgeori Toast (Korean Street Toast With Cabbage and Egg)
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
20 minutes
Rating
5(55)
Comments
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Gilgeori toast, which means “street toast” in Korean, is a popular salty-sweet egg sandwich sold by many street-food vendors in Korea. For many who grew up there, it’s a nostalgic snack, reminiscent of childhood. Eaten for breakfast or lunch, it’s quick, easy and adaptable. If you don’t have cabbage on hand, toss in any vegetables you have that would add crunch and flavor, such as sliced scallions or julienned zucchini. For a modern twist, try substituting the sugar with different jams, or dress the sandwich up with your favorite condiments and sandwich fixings.

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Ingredients

Yield:1 sandwich
  • 3ounces green cabbage, very thinly sliced (scant 1¼ cups)
  • ½carrot, julienned (about ½ cup)
  • 2scallions, thinly sliced on an angle
  • ½teaspoon kosher salt
  • ¼teaspoon black pepper
  • 1egg (or 2 eggs; see Tip)
  • tablespoons unsalted butter or margarine
  • 2slices milk bread, brioche or white sandwich bread
  • 1teaspoon granulated sugar, or 2 teaspoons jam
  • 1slice of ham (optional)
  • 1slice of American cheese or other sliced mild cheese (optional)
  • Ketchup and mayonnaise, to taste
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a small bowl, combine cabbage, carrot, scallions, salt and pepper. Massage the vegetable mixture for 30 seconds, squeezing to tenderize. Crack in the egg and mix well.

  2. Step 2

    In a large cast-iron or nonstick skillet, melt 1 tablespoon butter over medium heat. Place both slices of the bread on the pan, moving them around to soak up all the melted butter on one side, and toast until golden-brown underneath, about 2 minutes. Add 1 tablespoon butter to the skillet, and flip the bread to soak up the butter and to toast on the other side until golden brown, 1 to 2 minutes. Transfer to a plate and sprinkle the top of each toast with ½ teaspoon sugar or slather the top of each with 1 teaspoon jam.

  3. Step 3

    In the same skillet, melt the remaining ½ tablespoon butter over medium heat. Add the cabbage mixture, and use one spatula in each hand to shape and hold it as it cooks to match the size of your bread. Cook the cabbage mixture just until it turns slightly golden underneath, 2 to 3 minutes. Carefully flip the mixture, top with ham and cheese, if using, and cook until the other side is golden underneath, 2 to 3 minutes.

  4. Step 4

    Transfer the cabbage mixture to one piece of sweetened toast. Top with ketchup and mayonnaise to taste, and add the remaining slice of bread, sweetened side down. Serve immediately, sliced in half if desired.

Tip
  • The egg-to-cabbage ratio varies, but for a richer sandwich, use 2 eggs. You will need to increase the cook time by 1 to 2 minutes.

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Ratings

5 out of 5
55 user ratings
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Comments

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.

oh my GAWD this was good. I used white bread, sharp cheddar, and thick cut bacon, and just put raspberry jam on one slice, which I think was enough sweetness. I found it didn't need any mayo or extra condiments bc the butter-griddled bread was delicious and the cabbage filling so flavorful. To make 2 sammies I used 3 eggs. 10/10 already want to make it again

This time added a squirt of siracha to the egg/ cabbage mixture. Uh huh.

I make this but use kewpie mayo, hoisin and some sort of chili crisp/oil instead of the standard jam/ketchup/msyo. It makes it sweet, salty and spicy.

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