Korean Breakfast Sandwich (Gilgeori Toast)

In the French corporate world, it is a tradition to bring breakfast -usually croissants and pains au chocolat- if you’re to leave a company you’ve worked for.

On the last day of my first internship, I respected this tradition. Except, instead of grabbing the usual viennoiseries, I bought my personal favourite for everyone ; around 20 Egg Mc Muffins from the nearest Mc Donald’s. I believe they all thought I was some sort of lunatic.

I have a strange passion for egg sandwiches. So, when I went for a walk one morning in Korea and saw a street vendor making an unknown kind of egg sandwich, I went straight for it.

It was delicious, with an interesting sugary twist, and some additional crunch and taste from grated veggies.

It is also particularly simple to make, without any kind of specific Korean ingredients, except for the Japanese/Korean milk bread. I strongly advise you to find some, as the recipe is really not quite the same with ordinary sandwich bread.

Korean Breakfast Sandwich (Gilgeori Toast) – Recipe

Ingredients – Advice & key points

  • This egg sandwich can easily be made vegetarian, by removing the ham. The ham and cheese that I chose to add are optional ; the original recipe does not necessarily include them.
  • In order to find some milk bread, you can visit an Asian store or a Japanese or Korean bakery if you have one near your location.
  • I find this sandwich delicious either eaten hot right away, or cold from the fridge ; if you have some leftovers, try and refrigerate them ! It won’t be as crispy, but the cold makes the sandwich feel fresher/lighter.
  • Good to know : this recipe makes for two large sandwiches. Half a sandwich fills me up, unless I’m really hungry.

Let’s dig into it !

If you’re into authentic Korean food, check out my GOAT Kimchi Jigae, too !

Korean Breakfast Sandwich (Gilgeori Toast)

Difficulty: Beginner Prep Time 15 min Cook Time 25 min Total Time 40 mins
Servings: 2
Best Season: Winter


Crunchy and fluffy egg toast, with a one-of-a-kind sweet and savoury flavour. Don't be freaked out when spreading sugar over your eggs, and trust our Korean friends !  



  1. Prep your ingredients !

    Chop up your cabbage thinly with a knife. 

    Cut your carrot into matchsticks (see recipe video for a quick technique).

    Slice your green onions in 4 to 5 parts, chopping diagonally. 

    Put the ingredients in a large bowl with your salt. Mix and squash the veggies with your hands ; this will help developing the flavours and making the crunch from the veggies slightly less intense. 

    Add your eggs and mix again.

  2. Toast your milk bread

    Add 1 tbsp butter to a nonstick pan. 

    Toast your milk bread on medium heat, 2 slices at a time if they fit, on each side.

    This should last around 4 minutes per side. 

  3. Cook the other ingredients

    In the same pan (still on medium heat), grill your ham, if using, 30 seconds to 1 minute per side. Set aside. 

    Add a bit of butter, then pour your egg mixture. 

    As the egg starts to set, fold back the sides to make a sort of rectangle (see video).

    After a few minutes, flip the omelette, then cook around 2 to 3 minutes.

    Set aside.   

    Add your bread back, reheat it for a minute. 

    Flip over, then add your cheese. Cover, and allow it to melt for a few minutes. 

    Put each slice on a plate.

  4. Assemble !

    On the bread topped with melted cheese, add in this order : your ham, your omelette, your sugar, ketchup, and mustard.

    Close the sandwich with the other bread slice.

    Slice it in half lengthwise.

    Et voilà !! You're done ! 

Keywords: home made, gilgeori, gilgeori toast, egg sandwich, street food, eggs, cabbage, comforting

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