Korean-Style Street Toast (Gilgeori Toast)

Finely shred 150g of raw white cabbage. Peel and finely julienne 50g of raw carrot. Thinly slice 2 stalks of green onions.

Place the shredded cabbage in a colander and toss with 1/2 tsp of salt. Let it sit for 5 minutes to draw out excess moisture, then firmly squeeze the cabbage with your hands to remove the water.

In a mixing bowl, crack 4 large eggs. Add 1/4 tsp of garlic powder, 1 tsp of soy sauce, and a pinch of black pepper. Whisk vigorously until fully combined.

Add the squeezed cabbage, julienned carrot, and sliced green onions to the egg mixture. Stir well to ensure all the vegetables are thoroughly coated in egg.

Melt 15g of unsalted butter with 1 tsp of vegetable oil in a large non-stick skillet over medium heat.

Pour the egg and vegetable mixture into the skillet. Using a spatula, shape the mixture into two separate square patties that roughly match the size of your sandwich bread slices.

Cook the patties for 3 to 4 minutes until the undersides are golden brown and set. Carefully flip each patty and cook for another 2 to 3 minutes. Fold any loose veggie edges inward to maintain a clean square shape. Transfer the patties to a plate.

Wipe the skillet clean. Melt the remaining 15g of unsalted butter over medium-low heat. Place 4 slices of sandwich bread in the skillet and toast for 2 minutes on each side until golden brown and crisp.

While the toast is still hot in the pan, sprinkle 1 tsp of granulated sugar over one side of each of the 4 bread slices.

To assemble, place 2 slices of toast on a clean surface, sugar-side up. Top each with 1 slice of cheddar cheese, then place a warm egg patty on top of the cheese to melt it.

Drizzle 1 tbsp of light mayonnaise and 1 tbsp of ketchup evenly over the egg patties.

Top with the remaining 2 slices of toast, sugar-side down. Cut the sandwiches diagonally in half and serve immediately while warm.