Korean Street Toast (Gilgeori Toast)

• 2 slices Japanese Milk Bread
• 3 large eggs
• 4-5 leaves green cabbage
• 1 tsp sea salt
• 1 spring onion, finely sliced into matchsticks
• ½ small onion, finely sliced
• 2-3 slices American cheese
• 1-2 tbsp butter
• Ketchup, to taste
• Japanese mayonnaise, to taste

In a small bowl, mix the eggs with the cabbage, the salt, spring onion, and onion.

Melt the butter in a large nonstick skillet over medium-low. Add the egg mixture and shape it into a square the size of the bread, using two spatulas. Keep shaping and cooking the egg for five minutes, and then flip it over and cook for another five. Top with the cheese. Allow it to slowly melt while you toast the bread.

Spread some butter on both sides of the bread. Add the bread to a skillet and cook, flipping once, until brown on each side.

Finally, sprinkle a tablespoon of sugar on the cheese. Transfer the egg to the bread, and drizzle over some ketchup and mayonnaise. Top with the other slice of bread. Simple but so delicious!