|Ketchup on the side is totally optional but kid-friendly. (Photo by Tammy Quackenbush)|
|I lightly sauteed the vegetables before adding the egg. I lightly cooked the egg but feel free to cook it as hard as you want. (Photo by Tammy Quackenbush)|
Here's the recipe for two servings:
Korean egg sandwich
4 slices bread (to be authentically Korean, it must be white bread.)
1 tbsp. butter
2 tbsp. chopped cabbage (or kimchi)
1 tbsp. grated carrots
1 tbsp. diced onions
1 tbsp. brown sugar
1 tbsp. ketchup (optional)
- In sauté pan or on griddle, toast both sides of bread over medium heat using almost all the butter. A lower-fat option is to toast your bread in an electric toaster (which I don't own). Remove bread and set aside.
- In a bowl, whisk the eggs and mix them with the cabbage, carrot and onion.
- Fry the egg mixture in the remaining butter in the same pan until cooked to an omelet consistency. You can also add the veggies to the pan and lightly saute them before adding the scrambled egg separately, which is what I did this time.
- Divide the egg mixture into two portions and place on two pieces of toast.
- Top with remaining bread and give a liberal (or gingerly) dusting of brown sugar.
- Cut the sandwich in half.
- Put some ketchup on the side for dipping.
Even though the measurements seem precise, it's ok to measure out the vegetables and sugar in "pinches" or "dashes", which is what I did when making this for you.