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Korean Egg Sandwich

Korean Egg Sandwich Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 1 cup finely shredded green cabbage
  • 2 tbsp finely shredded carrot
  • 2 slices deli ham
  • 2 slices American cheese
  • 4 slices soft white sandwich bread
  • 2 tbsp unsalted butter, divided
  • 1 tbsp granulated sugar
  • 2 tbsp ketchup
  • 2 tbsp mayonnaise
  • 1 tsp sugar
  • ½ tsp rice vinegar

Method
 

  1. Stir together ketchup, mayonnaise, 1 tsp sugar, and rice vinegar until smooth. Set aside.
  2. Whisk eggs, cabbage, and carrot until fully combined and no streaks remain.
  3. Melt 1 tbsp butter in a nonstick skillet over medium heat. Pour in egg mixture, cook 2 to 3 minutes until golden underneath, then flip and cook 1 minute more. Fold into a square.
  4. Melt remaining butter in the skillet over medium heat. Toast bread slices with sugar sprinkled on the upward side for about 1 minute per batch until caramelized.
  5. Spread sauce on two slices of bread. Layer ham, cheese, and omelette on the other slices, then close. Cut diagonally and serve immediately.

Notes

The sandwich is best eaten right away, because the bread loses its crunch as it sits. If making multiple sandwiches, keep the cooked omelettes warm in a low oven while you toast the bread.