Ingredients
Coffee
- Coffee cooled
- Your choice of creamer
- Your choice of sweetener
- Ice
For the Toast
- 4 slices White bread thick-cut bread recommended buttered on both sides
- 2 TBSP Butter soft
For the Cabbage and Egg Mixture
- 4 Eggs
- 2 cups Shredded cabbage mix
- ¼ cup Scallions sliced
- ½ tsp Salt
- 2 TBSP Butter for cooking
For Topping
- Ketchup optional for serving
- 1 TBSP Sugar for serving
Cottage Cheese
- 1 cup Cottage cheese
- 2 tsp Honey
Instructions
- Brew the coffee then refrigerate to cool.
- In a bowl, combine the cabbage, scallions, and salt. Massage the ingredients together with your hands. Crack the eggs into the bowl with the vegetables and stir together. Set aside.
- Heat a large skillet over medium heat. Evenly spread both sides of the bread slices with soft butter and toast the bread slices until golden brown, about 1 - 2 minutes per side. Set aside.
- In the same skillet over medium-high heat, melt the butter to coat it evenly.
- Add all of the cabbage mixture to the skillet and roughly shape it into rectangles with your spatula; each rectangle should be about the size of your bread slice. Cook for 2 - 3 minutes until golden-brown and crispy.
- Flip the cabbage and egg patties and cook for another 2 - 3 minutes until the second side is golden-brown and crispy.
- Assemble the Toast: Place each cabbage and egg patty on a slice of toast. Sprinkle the patty with sugar, and drizzle with ketchup and mustard if desired. Top with the other slices of bread.
- Pour the coffee over ice. Add your choice of creamer and sweetener if desired.
- Portion the cottage cheese and drizzle with honey.
- Plate the Korean street toast and serve alongside the cottage cheese and coffee. Enjoy!
Nutrition
Calories: 630kcal | Carbohydrates: 46g | Protein: 29g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 405mg | Sodium: 1471mg | Potassium: 453mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1516IU | Vitamin C: 28mg | Calcium: 286mg | Iron: 4mg

Korean Street Toast
Ingredients
Coffee
- Coffee cooled
- Your choice of creamer
- Your choice of sweetener
- Ice
For the Toast
- 4 slices White bread thick-cut bread recommended buttered on both sides
- 2 TBSP Butter soft
For the Cabbage and Egg Mixture
- 4 Eggs
- 2 cups Shredded cabbage mix
- ¼ cup Scallions sliced
- ½ tsp Salt
- 2 TBSP Butter for cooking
For Topping
- Ketchup optional for serving
- 1 TBSP Sugar for serving
Cottage Cheese
- 1 cup Cottage cheese
- 2 tsp Honey
Instructions
- Brew the coffee then refrigerate to cool.
- In a bowl, combine the cabbage, scallions, and salt. Massage the ingredients together with your hands. Crack the eggs into the bowl with the vegetables and stir together. Set aside.
- Heat a large skillet over medium heat. Evenly spread both sides of the bread slices with soft butter and toast the bread slices until golden brown, about 1 - 2 minutes per side. Set aside.
- In the same skillet over medium-high heat, melt the butter to coat it evenly.
- Add all of the cabbage mixture to the skillet and roughly shape it into rectangles with your spatula; each rectangle should be about the size of your bread slice. Cook for 2 - 3 minutes until golden-brown and crispy.
- Flip the cabbage and egg patties and cook for another 2 - 3 minutes until the second side is golden-brown and crispy.
- Assemble the Toast: Place each cabbage and egg patty on a slice of toast. Sprinkle the patty with sugar, and drizzle with ketchup and mustard if desired. Top with the other slices of bread.
- Pour the coffee over ice. Add your choice of creamer and sweetener if desired.
- Portion the cottage cheese and drizzle with honey.
- Plate the Korean street toast and serve alongside the cottage cheese and coffee. Enjoy!
Nutrition
Calories: 630kcalCarbohydrates: 46gProtein: 29gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 405mgSodium: 1471mgPotassium: 453mgFiber: 3gSugar: 20gVitamin A: 1516IUVitamin C: 28mgCalcium: 286mgIron: 4mg
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