Korean Gilgeori Toast, Street Toast

📍 Where this dish comes from: Seoul · Bukchon Hanok Village
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Gilgeori toast, literally "street toast," is the buttery breakfast sandwich sold from carts and kiosks to commuters across Korea. A thick egg patty packed with shredded cabbage and carrot is griddled in butter, stacked with ham and cheese, and finished with a sweet-and-tangy swipe of ketchup. This version keeps every bit of that crunch and comfort on low-carb bread.

Per serving: 362 calories · 6.8 g net carbs · 24 g protein · 24 g fat (calculated from the ingredients)

What You’ll Need

Korean Gilgeori Toast, Street Toast

Gilgeori toast, literally "street toast," is the buttery breakfast sandwich sold from carts and kiosks to commuters across Korea. A thick egg patty packed with shredded cabbage and carrot is griddled in butter, stacked with ham and cheese, and finished with a sweet-and-tangy swipe of ketchup. This version keeps every bit of that crunch and comfort on low-carb bread.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Breakfast

Cuisine: Korean

Servings: 2 servings

Calories: 362kcal

Ingredients

• 4 slices keto or low-carb sandwich bread
• 2 large eggs
• 1 cup finely shredded green cabbage
• 2 tablespoons julienned carrot
• 1 scallion thinly sliced
• Pinch of salt and black pepper
• 1 tablespoon butter divided
• 2 slices deli ham
• 2 slices cheddar or American cheese
• 1 teaspoon allulose
• 1 tablespoon sugar-free ketchup

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Instructions

• In a bowl, beat the eggs with the cabbage, carrot, scallion, salt and pepper. The mixture will look like more vegetables than egg, which is exactly right.
• Melt half the butter on a griddle or large skillet over medium heat. Toast the bread slices until golden on both sides, then move them to a plate.
• Melt the remaining butter in the pan. Spoon the egg mixture into two square patties about the size of the bread, pressing them flat. Cook 2 to 3 minutes per side until set and lightly browned.
• Top each patty with a slice of ham and a slice of cheese, and let the cheese soften for 30 seconds.
• Place each patty on a slice of toast, sprinkle with a little allulose, and squeeze on the ketchup. Close the sandwiches, press gently and cut in half.

Notes

Keep the patties flat and square so they match the bread. A spatula pressed on top for a few seconds helps the cabbage hold together. Wrap each sandwich in parchment paper the way street vendors do; it keeps everything warm and neat.

Chef's Tip: Cook the ham for a few seconds in the pan before stacking. A little browning adds a smoky edge.

Keto Swap: Street vendors sprinkle white sugar over the egg. Allulose gives the same sweet-salty contrast with no impact on net carbs.

Success Tip: Make it a family breakfast bar: set out the patties, cheese, ham and sauces and let everyone build their own.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 362kcal | Protein: 24g | Fat: 24g | Fiber: 16g

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About This Dish

Korean street toast is believed to have taken shape in the 1970s, when vendors sold it from morning stalls as a cheap, filling meal. In the 2000s, entrepreneurs turned it into chains, and Isaac Toast, which began as a small kiosk in 1995, grew to hundreds of branches. The sprinkle of sugar is the signature that surprises first-time visitors. Shredded cabbage is what makes the egg patty unique, adding crunch and stretching a few eggs to feed more people. Today you will find the sandwich near subway stations and university gates, especially during the morning rush.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 1: Breakfast (Bukchon Hanok Village). See all Korean recipes