Korean Street Toast with Cabbage Omelet, Ham and Cheese

What you need

• 4 slices white sandwich bread, thick-cut
• 4 large eggs
• 60 g (2 oz) green cabbage, finely shredded
• 30 g (1 oz) carrot, cut into thin matchsticks
• 1 scallion, thinly sliced
• 1 pinch salt
• 1 pinch black pepper, freshly ground
• 1 tbsp neutral oil
• 20 g (1 1/2 tbsp) butter
• 2 tsp sugar
• 2 slices ham
• 2 slices sliced cheese
• 2 tbsp ketchup
• 2 tbsp mayonnaise

Method

Restated from the original video

1. 1

   Chop the carrot matchsticks into short pieces so they sit evenly in the omelet.

2. 2

   Whisk the eggs in a bowl with the cabbage, carrot, scallion, salt and pepper.

3. 3

   Heat the oil in a 24-26 cm (10 in) nonstick frying pan over medium-low heat. Pour in the egg mixture and spread it into an even layer.

4. 4

   Cook until the underside is set, 3 min. Flip it with the help of a plate and cook until cooked through with no runny egg, 2 min.

5. 5

   Slide the omelet out and cut it in half. Trim each half to the size of a bread slice.

6. 6

   Wipe out the pan, melt the butter over medium-low heat and toast the bread until golden, about 1 min per side.

7. 7

   Put two slices of toast on a board. Lay an omelet half on each and sprinkle 1 tsp sugar over it.

8. 8

   Top each with a slice of ham and a slice of cheese, then zigzag over the ketchup and mayonnaise.

9. 9

   Close the sandwiches with the remaining toast, press down lightly and halve them. Serve right away while the cheese is soft.

Imported from mykoreankitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.