Hearty Vegetable Sandwich with a Korean Twist
Hearty Vegetable Sandwich with a Korean Twist
[Cancer-Preventing Recipe] An Unprecedented Sandwich Experience!
As someone who frequently cooks, I grew tired of the same old sandwiches. So, I decided to create a sandwich that incorporates a unique Korean flavor profile and is packed with a variety of fresh vegetables. This recipe is an attempt to bring something new and exciting to your everyday sandwich routine. Discover the delicious synergy of health and taste!
Main Ingredients- 1/5 Onion
- 1/7 Broccoli
- 1 King Oyster Mushroom
- 1/4 pack Enoki Mushrooms
- 5 Eggs
- 9 Cherry Tomatoes
- 6 slices Rye Bread
Seasoning & Sauce- 1.5 Tbsp Soy Sauce
- 1 Tbsp Oligosaccharide
- 2.5 Tbsp Mayonnaise
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Oligosaccharide
- 2.5 Tbsp Mayonnaise
Cooking Instructions
Step 1
First, wash and prepare all the ingredients as shown in the picture. Ensure vegetables are dried. For the mushrooms and onion, after washing, chop them into manageable pieces for easy mincing. Remove the stems from the cherry tomatoes and bring the eggs to room temperature.
Step 2
Cut the broccoli into florets. Blanch them in boiling water for about 1 minute. This quick blanching helps retain their vibrant color and nutrients. Immediately after blanching, plunge the broccoli into ice-cold water to stop the cooking process and preserve crispness.
Step 3
Slice the king oyster mushroom lengthwise into thin pieces. Blanch these slices in boiling water for approximately 30 seconds, then cool them in cold water. This step removes excess moisture and enhances the mushroom’s chewy texture.
Step 4
Separate the enoki mushrooms. Blanch them in boiling water for about 30 seconds, then quickly cool them in cold water. These prepped mushrooms will add a delightful texture and depth of flavor to your sandwich filling.
Step 5
Once the blanched mushrooms (king oyster and enoki) are cooled, place them in a sieve or squeeze them by hand to remove as much excess water as possible. Properly draining the mushrooms is crucial to prevent a soggy sandwich.
Step 6
Transfer the squeezed mushrooms onto a cutting board and finely mince them with a knife. Aim for a texture that still has a slight bite, rather than a paste, for a more enjoyable eating experience.
Step 7
Finely mince the peeled onion. Mincing the onion very finely helps to mellow its sharpness and bring out its natural sweetness.
Step 8
Heat a little cooking oil in a frying pan over low heat. Add the minced onion and sauté until it becomes translucent and develops a light brown color, indicating that most of the moisture has evaporated. Remove from heat. This process caramelizes the onion, adding a rich flavor.
Step 9
Combine the drained, minced mushrooms and the sautéed onions in a bowl and mix well. This forms the base of your sandwich filling. Now, let’s prepare a delicious sauce to complement this mixture.
Step 10
In a small bowl, whisk together 1.5 tablespoons of soy sauce, 1 tablespoon of oligosaccharide, and 2.5 tablespoons of mayonnaise. This sauce mixture is sufficient for 3 sandwiches. Feel free to adjust the sweetness and saltiness to your preference.
Step 11
Add the prepared sauce from step 9 to the mushroom and onion mixture from step 8. Mix thoroughly until all ingredients are evenly coated with the sauce. Ensure the sauce is well incorporated for maximum flavor.
Step 12
Finely chop the blanched and cooled broccoli. In a separate bowl, whisk the 5 eggs, breaking the yolks and removing the chalazae. Add the chopped broccoli to the beaten eggs and mix well to create the egg batter.
Step 13
Wash the cherry tomatoes, remove their stems, and slice each tomato into three wedges. This size is perfect for incorporating into the sandwich.
Step 14
Heat a generous amount of olive oil in a frying pan over medium-low heat. Pour the egg and broccoli mixture into the pan, spreading it thinly. Once the egg is about halfway set, arrange the sliced cherry tomatoes on top. Pressing the tomatoes gently into the egg will help them adhere. Flip and cook the egg on both sides until golden brown. Be careful not to overcook to maintain a moist texture.
Step 15
Once cooked, carefully remove the egg and tomato mixture from the pan. Cut it in half to fit the size of your sandwich. This will make assembly easier and neater.
Step 16
Take the 6 slices of rye bread and toast them until golden brown and crisp. You can use a toaster or a pan. Toasting the bread enhances the sandwich’s texture and prevents the fillings from making it soggy.
Step 17
On one slice of the toasted rye bread, place a portion of the egg and tomato filling prepared in step 14. Distribute it evenly, ensuring it stays within the bread’s edges.
Step 18
Generously spread the Korean-style sauce (from step 8-10) over the egg filling. Make sure the sauce reaches the edges for maximum flavor. Finally, top with another slice of toasted bread to complete the sandwich.
Step 19
Slice the completed sandwich into manageable portions, typically in half diagonally. Arrange it attractively on a plate. Congratulations, you’ve made a healthy and delicious special sandwich! Enjoy your creation.
