Gilgeori Toast - Korean Street Toast
A Korean breakfast sandwich that easily rivals the classic NYC bacon, egg and cheese.
Gilgeori Toast - Korean Street Toast
Serves 2 - 3
My best working years were spent as a counter girl at a bagel shop in the town I grew up in on Long Island. I made friends with people who changed my life and found how much I loved interacting with people in relation to food. I also learned the ins and outs of breakfast fry-cookery and my appreciation for breakfast sandwiches.
The classic NYC breakfast sandwich needs three things, eggs, meat and cheese, most commonly found as a BEC (bacon, egg and cheese). For most, this also includes mandatory additions of salt, pepper and ketchup. This Korean street toast, has all of the classic NYC breakfast sandwich additions plus vegetables because…health. It can’t get any better. My version is not the prettiest you will ever see and not exactly like those you get in Korea but, has all of the same heart.
“Recipe Tips:
1. There are ranges on the ingredient amounts depending on if you are going to make 2 or 3 sandwiches. For 2 sandwiches use 2 - 3 eggs per sandwich with 1 slice of Canadian bacon, 1 slice of cheese and 4 slices of bread. For 3 use 2 eggs per sandwich and the appropriate ingredients as listed. Increase the cheese and meat as desired.
2. Tabasco adds both heat and tang to lift the sandwich, use your favorite hot sauce in its place.
3. In place of Canadian Bacon, sliced deli ham or regular bacon can be used.
”
Ingredients
Garlic Mayo
4 T mayo
3 garlic cloves, grated
0.25 t rice vinegar
1/8 t garlic powder
1/8 t kosher salt
Pinch of ground white pepper
Pinch of MSG
Eggs
35g (2.5 T) butter
4 – 6 slices of bread
2 – 3 slices of Canadian bacon
200g (1 1/3 c) cabbage, thinly sliced
150g (1 c) carrot, julienne
150g (1/2 large) onion, sliced thinly with the grain
0.50 t kosher salt
0.50 t ground black pepper
4 - 6 large eggs
2 – 3 slices of American cheese
Finishing
1 – 1.5 t sugar
Ketchup to taste
Tabasco
Recipe Know-how
1. In a small bowl combine the mayo ingredients mixing well.
Taste and adjust seasoning as desired.
Set aside.
2. Heat a large nonstick saute pan over medium-high heat.
Add one tablespoon of butter and melt completely
Add the bread to the pan moving around to coat well with the butter.
Toast the bread for 2 – 3 minutes on each side or until golden brown adding an additional 1 teaspoon of butter when the bread is flipped. Remove to a wire rack and keep warm.
If needed, toast the bread in two batches. Alternatively, you can also toast the bread in a toaster and butter one side (that side will become the inside of the sandwich).
Do not wash the pan.
Cook the bacon 2 – 3 minutes per side or until golden brown. Remove to a separate plate and keep warm.
If using deli ham, be sure to warm it in the pan until the edges begin taking on a little color and heated through.
Do not wash pan.
Add the remaining butter to the pan and melt until the foaming subsides.
Add all of the vegetables to the pan with the salt and pepper.
Cook stirring occasionally for 3 – 5 minutes or until the vegetables begin to wilt and brown some.
Create 6 holes with the vegetables and crack 1 egg into each hole.
Break the yolks and season the eggs with salt and pepper to taste.
Cook for 3 – 4 minutes then flip the eggs and the vegetables attached.
Cook 2 – 3 minutes longer or until the eggs are cooked through.
Top two of the eggs with a slice of cheese each.
Keep on low heat while assembling the sandwiches.
Assembly
3. Lay out the toasted bread and spread some of the mayo on the bottom half.
If necessary, lightly toast the bread in a toaster to reheat.
Top with the bacon.
Stack the eggs on top of each other and place on the sandwich.
2 eggs for 3 sandwiches and 3 eggs for 2 sandwiches.
Sprinkle the eggs with 0.50 t of sugar per sandwich.
Drizzle on Tabasco to taste.
Top with ketchup and the second slice of bread spread with any remaining mayo.
Slice in half.
4. Serve.
