Korean Street Toast Breakfast Sandwich

The first time I visited South Korea as an adult cook in 2006, I became obsessed with the toast sandwiches sold from street carts in the mornings. Watching vendors work quickly over portable griddles, crisping buttery bread while simultaneously cooking a thin vegetable-packed omelet, was mesmerizing. What surprised me most was how distinctly Korean the breakfast sandwich tasted despite using ingredients like American cheese, ketchup, and white bread. The cabbage, onion, carrot, and tiny sprinkle of sugar are what make it unmistakably Korean street toast.This version stays true to the sandwiches I remember eating hot off the griddle: fluffy eggs, lightly crunchy vegetables, a sweet-savory balance, and golden toasted bread. Japanese milk bread gives the sandwich its signature pillowy texture, but soft white bread or Texas toast work beautifully too. Using bagged coleslaw mix will cut down on slicing time (valuable in the morning!), but note that if it contains red cabbage, it can tinge the eggs slightly blue as it cooks; if preferred, swap in a heaping ⅓ cup thinly sliced green cabbage and a 2" chunk of carrot, julienned.More great sammies here: Make-Ahead Breakfast Sandwiches; Veggie Club Sandwich; and Healthyish Breakfast Sandwiches.