Nostalgic Street Toast Duo (Original & BBQ Mayo)
Nostalgic Street Toast Duo (Original & BBQ Mayo)
Fun Restaurant Eonam Sunsaeng’s Recipe: Nostalgic Street Toast (Original & BBQ Mayo)
Hello everyone! Today, I’m bringing back a beloved street food classic: the Korean street toast! Do you remember grabbing a warm, delicious toast on your way to work during your school or office days? While these beloved carts have become rarer, we can recreate that comforting taste right at home. Inspired by Fun Restaurant’s Eonam Sunsaeng, we’ll be making two variations of this iconic toast: the original, with its perfect balance of savory egg and sweet sugar, and a richer BBQ Mayo version. These recipes are simple, satisfying, and guaranteed to bring back fond memories. Let’s get cooking!
Base Ingredients- 4 slices of bread
- 1.5 cups shredded cabbage (thinly sliced)
- A little shredded carrot (thinly sliced)
- A little sliced onion (thinly sliced)
- 2 eggs
- 2 pinches of salt
- Margarine, as needed
- 1.5 Tbsp sugar
Cooking Instructions
Step 1
Begin by preparing your fresh vegetables. Finely shred the cabbage, carrot, and onion. Cabbage should be plentiful for that signature texture, while carrot and onion add sweetness and depth. (Optional tip: Thinly sliced ham can be added for an extra layer of flavor.)
Step 2
To enhance the crispness of the shredded vegetables and remove any potential bitterness, soak them in cold water with 1 tablespoon of vinegar for 5 minutes. After soaking, thoroughly drain and squeeze out any excess water. This step ensures the vegetables stay fresh and retain a pleasant crunch.
Step 3
Gather your bread slices. You’ll need 4 slices in total for two toasts. We’ll toast them to a perfect golden brown, achieving a delightful contrast between crispy exterior and soft interior.
Step 4
Crack two fresh eggs into a bowl. Eggs are the heart of the street toast filling, bringing richness and binding everything together.
Step 5
Here’s the secret to the best street toast: cook it fresh, one serving at a time! Pre-making the filling can lead to a watery mixture as the vegetables release moisture. For one toast, combine about 1 cup of the shredded vegetable mix (cabbage, carrot, onion) with 1 egg and a pinch of salt in a bowl. Whisk vigorously with chopsticks or a fork, mashing the vegetables slightly into the egg to create a cohesive filling.
Step 6
Now, let’s create that delicious egg coating. Heat a non-stick pan over medium-low heat and add a generous amount of margarine. Once melted, pour in the egg and vegetable mixture. As the egg begins to cook, add a little more margarine around the edges of the pan to ensure an extra crispy finish. (Tip: The egg mixture will cook quickly, so spread it evenly in the pan for uniform cooking.)
Step 7
While the egg patty cooks, toast your bread. Add margarine to the same or another pan and grill the bread slices on both sides until they are golden brown and lightly crispy. Continuously adding a touch of margarine as you toast will enhance the flavor and texture, making the bread wonderfully rich and golden.
Step 8
It’s time to assemble! Place a sheet of parchment paper on your cutting board. Lay down one slice of toasted bread, followed by the cooked egg and vegetable patty. Sprinkle generously with 1 tablespoon of sugar for the original version, then drizzle with ketchup. Finally, top with the second slice of toasted bread.
Step 9
To help the toast hold its shape and make it easier to eat, gently press down on the top slice with your hand or a spatula, applying pressure diagonally. This creates a neat, compact package. (Optional tip: For easy serving or packing, you can slide the finished toast into a paper cup.)
Step 10
For the second variation, the ‘BBQ Mayo Toast’, the preparation is the same up to the egg patty. After placing the egg patty on the toast, sprinkle with 1/2 tablespoon of sugar. Then, generously drizzle with 2 tablespoons of mayonnaise and 2 tablespoons of steak sauce. If you don’t have steak sauce, Tonkatsu sauce makes an excellent substitute.
Step 11
Using a spoon, gently spread the mayonnaise and steak sauce evenly over the egg patty. This creates a rich, savory, and slightly tangy sauce that complements the other ingredients beautifully.
Step 12
Just like the original, gently press down on the top slice of bread diagonally. This ensures the filling stays put and gives the toast a satisfyingly compact form.
Step 13
And there you have it! Two delicious variations of Korean street toast, as presented by Fun Restaurant’s Eonam Sunsaeng. Enjoy this delightful taste of nostalgia, easily made in your own kitchen!
