I discovered Korean Street Toast (AKA Gilgeori toast) last year and it was love at first sight and bite! It’s wholesome because it’s stuffed with loads of shredded cabbage and carrots. But it’s also a little bit decadent since it’s cooked in butter and there’s a wee sprinkle of sugar on the toast for that salty-sweet thing. Some versions have a slice of cheese but I prefer without. If you’re shy about the sugar, substitute honey or omit altogether.
In a large mixing bowl, mix cabbage filling ingredients together. The amount of egg may seem inadequate to coat everything well at first but once the mixture sits (while the bread is toasted in the next step), the cabbage wilts slightly and the amount of egg will be just enough to bind the ingredients together when cooked.
Preheat a 11-inch cast iron or non-stick skillet over medium heat. Tip: If you have a cast iron griddle, you can make both sandwiches at the same time.
Melt a tablespoon of butter in the skillet to toast each slice of bread on both sides until golden brown. Set toasts aside standing up so they don’t get soggy while continuing with the remaining bread.
For each of the two cabbage patties, melt a tablespoon butter and add half the cabbage mixture (should be about 1 cup, not packed). Using a wide spatula, shape the cabbage mixture into a square slightly larger than the toast. Cook 2-3 minutes on each side or until patty is golden brown. Adjust heat as needed. Repeat with the second cabbage patty.
To assemble each sandwich, sprinkle ¼ tsp of sugar on one toasted bread. Place cabbage patty on top. Top with squiggles of ketchup, Japanese mayonnaise and mustard in amounts to your taste. Place other toasted bread on top. Cut into halves and enjoy!