← Nouns Cooking · Korean

Ingredients

• 4 slices soft white sandwich bread
• 120 g Cabbage, very finely shredded
• ½ Carrot, finely shredded
• 1 Spring onion, chopped
• 2 Eggs
• pinch of salt
• 3 tbsp Butter, divided
• 2 tsp Sugar
• 2 tbsp Ketchup
• 2 slices Ham (optional)
• 2 slices American cheese slices (optional)
• 1 tbsp Mayonnaise (optional)

Method

1. Beat the eggs with the salt, then mix in the cabbage, carrot and spring onion.
2. Melt 1 tbsp butter in a frying pan over medium heat. Spoon in half the egg mixture and shape it into a square the size of a slice of bread. Make a second one beside it.
3. Cook for 2–3 min, until set underneath, then flip and cook for 2 min more.
4. In another pan, or after the omelettes, toast the bread in the remaining butter for 1–2 min on each side, until golden.
5. Put an omelette on a slice of toast, sprinkle with sugar and squeeze over ketchup (and mayo). Add ham and cheese if you like, then top with the second slice. Cut in half and eat warm.

Tips

• Ham is optional: leave it out for a vegetarian toast.
• The sugar sounds odd but is the signature of the street stalls; start with a little.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Beyond Kimchee FutureDish