Korean Street Toast
Servings 2
Calories 713kcal
Ingredients
Korean Street Toast
For the Cabbage and Egg Mixture
- 2 cups Shredded cabbage mix
- ¼ cup Scallions sliced
- ½ tsp Salt
- 4 Eggs
- 2 TBSP Butter for cooking
For the Toast
- 4 slices White bread buttered on both sides
- 2 TBSP Butter soft
For Topping
- 1/2 tsp Sugar for serving
- Ketchup optional for serving
Cottage Cheese
- 1 cup Cottage cheese
- 2 tsp Honey
Orange Juice
- 16 oz Orange juice cold
Instructions
- Prepare the Cabbage and Egg Mixture: In a bowl, combine shredded cabbage, scallions, and salt. Massage the ingredients together with your hands. Crack the eggs into the bowl and stir well. Set aside.
- Toast the Bread: Heat a large skillet over medium heat. Evenly spread both sides of the bread slices with soft butter. Toast until golden brown, about 1–2 minutes per side. Set aside.
- Cook the Egg Mixture: In the same skillet over medium-high heat, melt 2 TBSP butter to coat evenly. Add the cabbage and egg mixture, shaping it into two rectangles about the size of the bread slices.
- Cook for 2–3 minutes until golden brown and crispy, then flip and cook for another 2–3 minutes.
- Assemble the Toast: Place each cabbage and egg patty on a slice of toast. Sprinkle the patty with sugar and drizzle with ketchup, if desired. Top with the other slice of toast to complete the sandwich.
- Prepare the Cottage Cheese and Orange Juice: Portion the cottage cheese into bowls and drizzle with honey. Pour the orange juice into glasses.
- Serve: Plate the Korean street toast alongside the cottage cheese and orange juice. Enjoy your breakfast!
Nutrition
Calories: 713kcal | Carbohydrates: 64g | Protein: 30g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 405mg | Sodium: 1473mg | Potassium: 907mg | Fiber: 4g | Sugar: 34g | Vitamin A: 1969IU | Vitamin C: 141mg | Calcium: 311mg | Iron: 4mg