Gaeran Tost-u for Breakfast

Today, I decided to make gaeran tost-u (Korean egg toast) for breakfast. The bread was rye sandwich bread. The cabbage was chopped kimchi. The onion was sliced green onion. The carrot was just carrot. We were out of ketchup, so the toppings were HP sauce and light brown sugar.

 

I toasted and buttered the rye bread. Then, I sauteed the vegetables in a little butter. I poured on one beaten egg, and squared it off to fit on the bread, flipping it to finish it off.  I poured on HP sauce and sprinkled a little light brown sugar on that.

Here it is ready to eat, with some orange segments on the side. It went great with a mug of French roast coffee.

What's For Breakfast

Black coffee. Gaeran tost-u (Korean egg toast) with kimchi, carrots, and shallots; topped with ketchup and brown sugar. I had leftover carrot, so I had it as a side vegetable.

Korean Egg Toast (Gaeran Tost-u)

My lunch today was Korean egg toast.

This Korean breakfast sandwich, sold by street vendors in cities, is commonly called tost-u (toast) or gaeran tost-u (egg toast). It's not that different from an American egg sandwich, but the addition of cabbage and a sweet dusting of brown sugar are tasty Korean additions. It is Korean fusion cooking at the street level. Here is my process for making it.