Korean Street Toast

Steps

1. 1.

   Shred and Mix the Vegetables

   Finely shred the cabbage into thin ribbons and add it to a mixing bowl with the grated carrot and sliced scallions. Toss with the salt and let stand for 2 minutes to soften slightly.

2. 2.

   Make the Omelette Batter

   Crack in the eggs, add the black pepper, and mix until every shred of vegetable is coated and the eggs are evenly combined. The mixture should be thick with vegetables.

3. 3.

   Cook the Cabbage Omelette

   Melt 1 tablespoon of butter in a nonstick skillet over medium heat. Add the cabbage mixture and press it into a compact rectangle about the size of two bread slices side by side (or cook as two smaller omelettes). Cook 3 to 4 minutes until the underside is golden and the eggs are mostly set. Top with ham and cheese if using. Flip or fold and cook 1 to 2 minutes more until the cheese melts and the eggs are cooked through. Transfer to a plate.

4. 4.

   Toast the Bread

   Wipe the skillet if needed. Melt 1 tablespoon of butter over medium heat and toast two slices of bread until golden on both sides. Repeat with the remaining tablespoon of butter and the last two bread slices.

5. 5.

   Mix the Sauce and Assemble

   Stir together the mayonnaise, ketchup, sugar, and mustard if using. Spread a layer on the inside of each toasted bread slice. Cut or fold the omelette to fit, sandwich it between the bread slices, and press gently. Add an optional light sprinkle of sugar onto the sauce before closing if desired.

6. 6.

   Slice and Serve

   Cut each sandwich in half diagonally and serve immediately while hot and crisp.