Gilgeori Toast Breakfast Plate
A Korean breakfast sandwich reimagined as an American diner-style breakfast plate.
Gilgeori Toast Breakfast Plate
Serves 2
This combines the popular Korean street food gilgeori toast with a classic American diner breakfast and a nod to a Full English Breakfast. So ultimately, the idea is all over the place but, it was an amazing plate of food served with flaky biscuits to dip into the runny yolk.
Gilgeori Toast is the Korean take on a breakfast sandwich. The word gilgeori translates to street or road and is quite fitting as this is a grab-and-go street food. Everything is typically cooked by a street vendor on a flat top (even the bread is usually toasted in butter on the flat top!) and served either folded in a cup or wrapped in foil. Unlike an American breakfast sandwich, the gilgeori toast tends to be a bit thinner but it has the classics, sliced grilled deli meat, eggs, cheese and ketchup. The difference is that the scrambled egg patty is usually cooked with a combination of shredded cabbage and carrots before begin placed on toast with ketchup and a sprinkle of granulated sugar.
This one pan breakfast is great for a simple breakfast. I stayed relatively true to the ingredients of a gilgoeri toast origins but added sliced onion and green bell pepper to the saute in a nod to diner omelets. I add a drizzle of honey over the eggs in place of the sugar usually sprinkled on a gilgeori toast but it is optional.
“Recipe Tips:
1. The seasoning is relatively simple for everything allowing all of the natural flavors to shine through.”
Ingredients
Sausage, Mushrooms and Tomatoes
2 T olive oil
4 sausages
4 large king oyster mushrooms, sliced 0.25 in thick
0.25 t ground black pepper
0.25 t kosher salt
0.25 t thyme
0.25 t gochugaru
2 t yondu or soy sauce
2 medium tomatoes, cored and cut into quarters
Saute
14g (1 T) butter
1 T olive oil
200g (1 medium) potato, julienne
105g (1 small) onion, sliced thinly with the grain
105g (1 medium) carrot, julienne
225g (1/4 medium) green cabbage, julienne
100g (1 small) green bell pepper, julienne
2 garlic cloves, sliced
1 green chili, sliced – optional
4 - 6 large eggs
Finishing
Drizzle of honey
Recipe Know-how
1. Heat a large nonstick pan over medium-high.
Add 1 t of the olive oil and the sausages.
Cook 5 – 7 minutes turning occasionally until well browned and heated through.
Remove from the pan to a plate and keep warm.
Add the remaining oil, mushrooms and pepper.
Cook for 6 – 8 minutes or until well browned.
Add the salt, thyme and gochugaru and cook for 30 seconds.
Add the yondu and cook until completely evaporated.
Remove from the pan to the plate with the sausages. Keep warm.
Add the tomatoes and cook for 2 – 3 minutes on each side or until browned.
Remove from the pan to the plate with the sausages. Keep warm.
Add the butter and oil for the saute to the pan and heat until the butter is foaming.
Add the potato, onion and carrot along with a pinch of salt and pepper.
Saute for 5 minutes or until the potatoes and carrots have begun to wilt.
Add the cabbage, bell pepper, garlic and chili along with salt and pepper to season.
Saute for 5 – 7 minutes longer or until the cabbage has wilted.
Taste and adjust seasoning as necessary.
Make 4 - 6 evenly spaced wells among the sauteed vegetables.
Depending on the number of eggs you would like to cook.
Crack one egg into each well and season with salt and pepper.
Reduce the temperature to medium-low.
Cover and cook the eggs for 4 – 6 minutes.
I like runnier yolks and cooked my eggs for 4 minutes but for firmer yolks cook the eggs longer.
2. Rewarm the sausages, mushrooms and tomatoes as needed.
3. Divide the eggs, sausages, mushrooms and tomatoes between 2 plates and drizzle with a little honey.
4. Serve immediately with biscuits or toast.
