Brew the coffee then refrigerate to cool.

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. 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 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 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.

Potion the cottage cheese and drizzle with honey.

Plate the korean street toast alongside the cottage cheese and coffee. Enjoy!