KOREAN STREET TOAST
Makes 1 sandwich
- 90g white cabbage, thinly sliced
- 50g carrot, julienned
- 30g spring onion, julienned
- 1 Tbsp chop parsley
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 1 large egg
- 3 Tbsp butter
- 2 sliced Shokupan (Japanese milk bread)
- 1 tsp granulated sugar
- 2 sliced cured ham
- 2 slice of salami
- 1 slice of Monterey jack or other mild cheese
- Ketchup and mayonnaise
In a large bowl add cabbage, carrot, spring onion, parsley, sea salt and pepper. Massage the vegetables well with your hand and set aside to soften for 1 minute.
Then add the egg and mix well with a spoon.
Heat up the large pan over medium heat, then add about 1 tbsp of butter. Let butter melted and swell the pan to coat the pan with butter. Place the 2 slices of Shokupan. Let the bread soak up the butter and let it toasted golden brown and get a little crispy. Add another tablespoon of butter, then flip the bread and let it toasted for another side.
When the bread is toasted on both sides, take them out to the pan, place on the tray or plate, sprinkle the sugar over both toasted bread (just one side of the toast).
Heat the remaining butter in the same pan over medium heat.
Add the cabbage mixture, while the mix is cooking, with a spatula roughly shape the cabbage mixture like the size of toast by pushing the edge up and over the top. Cook 2-3 minutes until golden brown, then flip it over with spatula and add more butter if needed.
Place cheese, ham, and salami on the top of the cabbage mixture, cook for about 2-3 minutes until underneath the cabbage mixture turns golden brown.
Place the cooked cabbage patty with ham and cheese on the top of the bread. Then drizzle the ketchup and mayonnaise as you like. Place another slice of bread, sugared side down.
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