Inkigayo Sandwich. Fluffy bread stuffed with layers of potato egg salad, creamy crab and cabbage, and strawberry jam. A unique and flavourful sandwich popular among K-pop stars with an interesting story behind it. A tasty meal or snack idea.
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The Inkigayo sandwich is unique sandwich sold at South Korea's national television broadcast center called SBS in their office cafeteria. SBS airs a popular music program called "Inkigayo" where all the famous K-pop groups perform, hence the name.
The K-Pop stars adore this Korean sandwich for its delicious taste and because they can secretly pass their phone numbers between the plastic packaging to other idols they are interested in.
In Korea, dating in the K-Pop industry is a considered a "scandal" for idols. Often, entertainment agencies issue a "dating ban" to ensure the idols focus on their careers, if they can help it. That's one of the reasons why the Inkigayo sandwich is popular.
I, on the other hand, love this tasty Asian sandwich! It's savoury and sweet, thanks to the potato egg salad, cabbage and crab mixture with the strawberry jam. Together the combination makes for one delicious sandwich that truly hits the spot!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Strawberry Jam: or substitute with apricot jam or peach jam.
- Milk Bread: this is a Japanese bread, also known as Shokupan, that is very soft and fluffy and sold at Asian bakeries. Or substitute with regular white bread.
For the Potato Egg Mixture
- Yukon Gold Potatoes: or substitute with yellow russet potatoes.
- Large Eggs: ideally room temperature eggs.
- Japanese mayo (aka Kewpie mayo): a creamy Japanese-style mayonnaise made of egg yolks instead of using whole eggs like in regular mayo. Or substitute with regular mayo that is thick and creamy.
- Salt
For the Cabbage Crab Mixture
- Green Cabbage: or substitute with red cabbage. Avoid using napa cabbage.
- Imitation Crab Meat: I don't recommend substituting with real crab meat because it's missing that sweet taste that imitation crab meat has.
- Japanese mayo (aka Kewpie mayo): or substitute with regular mayo that is thick and creamy.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Use fresh fluffy milk bread for best taste and texture.
- Use room temperature eggs so they don't crack when they hit the hot boiling water. To bring cold eggs to room temperature, run them under warm tap water until the shell is room temperature.
- Set a timer when boiling the eggs so you know when to remove them.
- Chop the imitation crab into thinner pieces to make mixing easier.
- Use a serrated knife to easily slice off the crusts.
Instructions
Below are step-by-step instructions on how to make Inkigayo sandwich:
- In a medium pot filled with enough water, bring to a boil on medium-high heat. Add chopped potatoes and eggs into the same pot to make it easier. Boil the potatoes for 10-15 minutes until fork tender. Hard boil the eggs for 9 minutes, then remove and transfer them into an ice bath. Once the eggs cool down, crack and peel them. Strain the potatoes in a colander.
- In a large bowl, mash cooked potatoes, boiled eggs, salt and Japanese mayo together until well combined. Set aside.
- In a large bowl, combine shredded cabbage, chopped imitation crab with Japanese mayo until well combined. Set aside.
- For one sandwich, use 4 pieces of bread. Place a slice of bread on a clean working surface. Then spread a layer of the potato egg mixture on top of it.
- Cover the potato egg layer with a slice of bread. Spread jam on top of that slice.
- Place another piece of bread on top of the jam, spread the crab cabbage mixture on top and cover with another piece of bread.
- Place a heavy plate on top of the sandwich to press it down or tightly wrap it in plastic wrap for 5 minutes.
- Remove the plate or plastic wrap, slice off crusts on all four sides with a sharp serrated knife. Slice diagonally. Repeat the above steps for the remaining sandwich.
Storage
- Leftover sandwiches will last up to 2 days, each wrapped in plastic wrap and stored in an airtight container in the refrigerator. There's no need to reheat the sandwich as it can be enjoyed cold.
- Freezer friendly? I don't recommend freezing Inkigayo sandwiches as the bread and cabbage will go soggy and the eggs will turn rubbery.
Pairing Suggestions
Inkigayo sandwich serves well with:
- fresh vegetables like carrot or celery sticks, broccoli, or cauliflower
- fresh salads
- kimchi
- Korean cucumber salad
- beansprout salad
- Korean spinach
FAQ
Inkigayo sandwich can be made up to 2 days in advance, each wrapped in plastic wrap and stored into airtight containers in the fridge. There's no reheating required as it can be enjoyed cold from the fridge.
The eggs can be omitted but reduce the amount of Japanese mayo.
📖 Recipe
Quick & Easy Inkigayo Sandwich
Ingredients
- 4 tablespoon strawberry jam or apricot/peach jam
- 8 slices milk bread or regular white bread
For the Potato Egg Mixture
- 2 small yukon gold potatoes peeled and quartered (or yellow russet potatoes)
- 2 large eggs room temperature
- 2 tablespoon Japanese mayo or regular mayo
- ⅛ teaspoon salt
For the Crab Cabbage Mixture
- 1.5 cups green cabbage coarsely shredded
- 4 sticks imitation crab meat sliced into thinner pieces
- 3 tablespoon Japanese mayo or regular mayo
Instructions
- In a medium pot filled with enough water, bring to a boil on medium-high heat. Add chopped potatoes and eggs into the same pot to make it easier. Boil the potatoes for 10-15 minutes until fork tender. Hard boil the eggs for 9 minutes, then remove and transfer them into an ice bath. Once the eggs cool down, crack and peel them. Strain the potatoes in a colander.
- To make the Potato Egg Mixture: In a large bowl, mash cooked potatoes, boiled eggs, salt and Japanese mayo together until well combined. Set aside.
- To make the Crab Cabbage Mixture: In a large bowl, combine shredded cabbage, chopped imitation crab with Japanese mayo until well combined. Set aside.
Assemble Sandwich
- For one sandwich: use 4 pieces of bread. Place a slice of bread on a clean working surface. Then spread a layer of the potato egg mixture on top of it.
- Cover the potato egg layer with a slice of bread. Spread jam on top of that slice.
- Place another piece of bread on top of the jam, spread the crab cabbage mixture on top and cover with another piece of bread.
- Place a heavy plate on top of the sandwich to press it down or tightly wrap it in plastic wrap for 5 minutes.
- Remove the plate or plastic wrap, slice off crusts on all four sides with a sharp serrated knife. Slice diagonally. Repeat the above steps for the remaining sandwich.
Sunghoon Park
I am hungry and I want this right now but my hyungs are asleep right now 🥲😂
christieathome
I hope you enjoy it!
Heidi | The Frugal Girls
The 3 layers are such a fun idea... and the flavors are dynamite. It's like indulging in a flavor adventure with every single bite of sandwich!
Katerina | Once a Foodie
What an interesting combination of flavours, Christie! I would love to try this - it's so unusual and yet I believe you when you say it totally hits the spot. And I loved that bit of trivia about K-Pop stars passing the messages through these - how fun!
Michelle | Sift & Simmer
Whoa, what a unique sandwich -- I've never heard of using strawberry jam with crab and cabbage! Thanks for sharing and all the tidbits about Korean pop stars!
Mabbi
This is the best sandwich I've ever made!!! You wouldn't think the flavours go together, but they really do! YAAAM.
Katherine | Love In My Oven
I would never have thought to combine strawberry jam with crab, but now that I think about it I can definitely see how it would taste good!! Plus this sandwich is so pretty!
Never Ending Journeys
This inkigayo sandwich looks and sounds so delicious with all those different flavors! I could really go for one right now.