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Gilgeori Toast

Korean street toast with cabbage and egg.
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Ingredients
  

For the Ingredients:

  • 3 tbsp. butter or margarine  
  • 2 slices large, rustic, white bread, your choice

For the Egg Omelet

  • 1 cup cabbage, shredded
  • ½ medium onion, chopped
  • 1 carrot, julienned
  • 1 green onion, finely chopped
  • 2 fresh eggs
  • 1 slice medium cheddar

For the Condiments:

  • 1 tsp. gochujang seasoning sauce
  • 1 tbsp. mayonnaise

Instructions
 

To prepare the egg omelet:

  • Shred a cup of cabbage and slice a carrot into thin julienne strips.
  • Chop up half a small onion and a green onion or two.
  • Add all of these vegetables into a mixing bowl and give them a good stir.
  • Add a teaspoon of salt, half a teaspoon of black pepper, and half a teaspoon of Korean gochujang seasoning sauce or red pepper flakes; mix well.
  • Finally, in a small bowl, crack two eggs; mix well and add to vegetable mixture; stir to combine.
  • Heat a large skillet and add half a tablespoon of butter.
  • Add the vegetable-egg mixture and shape into a rough square or rectangular shape; roughly the size of the toast.
  • Cook on both sides for 2 to 3 minutes until the mixture turns golden brown and the shape holds; set aside.

To prepare the condiments:

  • In a small bowl, mix a teaspoon of gochujang with a tablespoon of mayonnaise to form a rich condiment; set this aside.

To assemble the Gilgeori toast:

  • Use half a tablespoon of butter to slather both slices of toast.
  • Add the rest of the butter to the skillet.
  • Place the two slices of toast, in the skillet, and toast gently until golden brown on both sides; about two minutes, or slightly less to meet the desired level of doneness.
  • Remove the toast from the heat and place on a plate.
  • Add a slice of cheddar on one slice and the Korean egg omelet on the other.
  • Slather the gochujang-mayonnaise on the omelet side and close the sandwich.
  • Place this back on the skillet and toast about 30 seconds, on both sides, to melt the cheese a bit.
  • Remove from skillet and slice into two triangular halves and serve.

Notes

The original Gilgeori Toast uses margarine; however, if you are not a lover of that product, use butter, vegetable oil or olive oil and/or use unsalted butter. 
Korean milk bread or soft white bread does work best for this recipe but wheat bread is also good. 
If using regular slices of bread, I'd recommend using four slices, instead of two, and cutting the egg omelet into two square pieces for each sandwich.
You can omit carrots but cabbages and green onions are what gives this toast its unique flavor; also add onions, if you like. 
You probably have seen recipes that use jam, some use ketchup, some use mayonnaise or maybe all of it. It's up to you but in my opinion, either jam plus mayonnaise or mayonnaise plus ketchup combinations work best. 
Mild cheese will work best. Tillamook medium cheddar or mozzarella cheese will work fine too.
Add slices of ham, spam or bacon, if you are a meat lover.