Gilgeori Toast is a popular Korean Street food made with eggs and vegetables. Gilgeori Toast means Street Toast and is mostly served for breakfast, the Korean style of grab and go type of breakfast!
Actually, I don’t remember how I came about this dish but I was so happy I did. For a while, G was tough to crack and when I finally did, I was so happy as this was one of the dishes that Konda simply loved and was so unhappy it got over. Her demand ever since has to make this again. I will surely make this as we didn’t get to enjoy this properly as I had so many other dishes to eat as well!
I adapted this from this recipe and is supposed to a popular Korean street food apart from being a breakfast dish. The highlight of this Korean Street toast and what makes it different from other egg sandwich is the vegetables along with sugar being added to the omelette. I was quite surprised to read that vegetables are an integral part of Korean cuisine, meaning in excess in all dishes and this is not excluded as well. So this Egg Sandwich has loads of veggies in it.
Even though this Korean Street toast is savoury, it has a slight balance of sweet flavour as well. So the classic way is just to sprinkle some sugar on the toast before serving. Since this is an Egg Sandwich, I made a vegetarian version with Besan/ Chickpea and it surely was a hit. Towards the end of the writing, I also read that mayo and cheese are also added in the recent adaptation of this sandwich.
Needless to say, Mayo and cheese grilled on a toast taste out of the world!
In this A to Z International Street Foods:
Step by Step Pictures for making Gilgeori Toast
Gilgeori Toast ~ A Korean Street Toast
For the Vegetarian Omelette
1 cup Besan / Chickpea flour
Salt to Taste
Pepper to Taste
1 /4 cup Carrots grated
1 /4 cup Cabbage grated
1 /4 cup Onions juliennes
1 tbsp Butter
Other Ingredients for the Toast
4 no Bread Slices
2 Cheese Slices
2 tsp Sugar (I skipped though this is a must as per the recipe)
How to make the Gilgeori Toast
In a bowl, take the besan, salt, and pepper, slowly add water to get a slightly thick batter.
Chop the vegetables finely and add to the bowl.
Heat a nonstick pan with butter and pour the batter into it swirl. Top with vegetables and simmer till its cooked.
Flip to the other side and cook well. Each one takes about 5 mins on low flame. Keep it aside.
To assemble the Gilgeori Toast
Heat a griddle or tawa with butter and toast the bread well till golden.
Remove to a plate and start layering it.
Divide the Omelette into 4 pieces.
Place the four slices on the plate, on two slices, place a piece of omelette,
Next top with a lettuce layer.
Next spread mayo, ketchup on two slices and place it on these slices.
Sneak in the cheese slices in between and get all four decked on each other.
Just ensure each layer has the omelette with sauces and two layers have cheese slices.
Press all tightly and again grill on the hot griddle for the cheese to melt.
Slice and serve hot.
The original recipe calls sugar to be sprinkled in between layers, but I didn’t want to add that as I knew Konda likes spicy food and not a sweet one. So I skipped the main feature but that’s fine I felt.