Gilgeori toast, Korean egg and cabbage toast
Korean street style toast: a thick cabbage and carrot omelette in buttery toasted bread with cheese, ketchup and a sprinkle of sugar.
- Time25 min
- LevelEasy
- Costabout £1.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 736kcal
- 57.2gcarbs
- 16.9gof which sugars
- 42gfat
- 21.2gsaturates
- 32.6gprotein
- 7.9gfibre
- 3.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Beat the eggs in a bowl with the cabbage, carrot, spring onion and salt.
- 2
Melt 1 tbsp of butter in a non stick frying pan over a medium heat. Pour in half the egg mixture and press it into a square about the size of the bread with a spatula.
- 3
Cook for 2 to 3 minutes until set underneath, fold the edges in to make a neat square, flip and cook for 1 to 2 minutes more. Repeat with the rest of the mixture.
4 min - 4
Wipe the pan, melt another tablespoon of butter and toast the 4 slices of bread on both sides until golden, about 2 minutes per side. Spread the last tablespoon of butter on the cooked toast if you like.
4 min - 5
Spread mayonnaise on 2 slices of toast, then add a cheese slice, an egg square, ketchup and a teaspoon of sugar. Top with the other slices.
- 6
Press down gently, cut in half and eat while hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
