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Vegetarian Korean Street Toast (10-min. Recipe)

Vegetarian Korean Street Toast. A popular Korean breakfast sandwich sold by street food vendors. It's delicious and packed with cabbage, carrots and green onion.
5 from 1 vote
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, lunch
Cuisine korean
Servings 2
Calories 447 kcal


  • 4 slices egg bread
  • 3 eggs
  • cup cabbage thinly sliced
  • cup carrot sliced into thin matchsticks
  • ¼ cup green onion finely chopped
  • 1 tsp vegan butter
  • 2 tbsp ketchup
  • ¼ tsp Cane sugar
  • tsp salt


  • In a medium bowl, whisk eggs and mix in sliced cabbage, carrot matchsticks and green onions. Season with salt.
  • In a pan over high heat, add vegan butter. Quickly pour in half the omelette mixture. Form omelette into a square shape. Fry on both sides until golden brown. Remove and set aside. Repeat process for the second omelette.
  • Toast bread. Lay cooked omelette over toasted bread. Drizzle ketchup as desired and sprinkle a pinch of sugar. Close the sandwich with remaining toast and slice diagonally. Enjoy!


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Suggested Equipment & Products

Mixing bowl
Large Non-Stick Pan
Keyword korean omelette sandwich, korean street egg toast, korean street toast ingredients, korean street toast recipe, korean street toast sandwich, korean street toast with cabbage and egg, vegetarian korean street toast
Calories: 447kcal | Carbohydrates: 59g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 300mg | Sodium: 813mg | Potassium: 384mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4451IU | Vitamin C: 8mg | Calcium: 159mg | Iron: 5mg