Ingredients
Korean Street Toast
- 2 cups Shredded cabbage mix
- ½ cup Onion sliced
- 1/4 cup Scallions sliced
- ½ tsp Salt
- 4 Eggs
- 2 TBSP Butter for cooking
- 4 slices Bread white or whole grain recommended
- 1 TBSP Sugar for serving
- Yellow mustard optional for serving
- Ketchup optional for serving
Cottage Cheese
- 1 cup Cottage cheese
Coffee
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- Prep Ingredients: In a bowl, combine the cabbage, onion, 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. Melt some butter in the skillet 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 in the skillet to coat it evenly.
- Add all of the cabbage mixture to the skillet and roughly shape it into two 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 bread. Sprinkle the patty with sugar, and drizzle with ketchup and mustard if desired. Top with the other slices of bread.
- Wrap for Serving: Wrap the korean street toast in foil, leaving one side open, for serving street style.
- Brew the Coffee: Brew your favorite coffee using your preferred method. Add your choice of creamer and sweetener if desired.
- Plate the korean street toast alongside the cottage cheese and coffee. Enjoy!
Nutrition
Calories: 543kcal | Carbohydrates: 45g | Protein: 30g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 375mg | Sodium: 1408mg | Potassium: 525mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1167IU | Vitamin C: 31mg | Calcium: 256mg | Iron: 4mg
Korean Street Toast
Ingredients
Korean Street Toast
- 2 cups Shredded cabbage mix
- ½ cup Onion sliced
- 1/4 cup Scallions sliced
- ½ tsp Salt
- 4 Eggs
- 2 TBSP Butter for cooking
- 4 slices Bread white or whole grain recommended
- 1 TBSP Sugar for serving
- Yellow mustard optional for serving
- Ketchup optional for serving
Cottage Cheese
- 1 cup Cottage cheese
Coffee
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- Prep Ingredients: In a bowl, combine the cabbage, onion, 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. Melt some butter in the skillet 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 in the skillet to coat it evenly.
- Add all of the cabbage mixture to the skillet and roughly shape it into two 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 bread. Sprinkle the patty with sugar, and drizzle with ketchup and mustard if desired. Top with the other slices of bread.
- Wrap for Serving: Wrap the korean street toast in foil, leaving one side open, for serving street style.
- Brew the Coffee: Brew your favorite coffee using your preferred method. Add your choice of creamer and sweetener if desired.
- Plate the korean street toast alongside the cottage cheese and coffee. Enjoy!
Nutrition
Calories: 543kcalCarbohydrates: 45gProtein: 30gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 375mgSodium: 1408mgPotassium: 525mgFiber: 5gSugar: 17gVitamin A: 1167IUVitamin C: 31mgCalcium: 256mgIron: 4mg
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