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Two Korean Street Toast breakfast sandwiches with colourful ingredients.

Korean Street Toast Recipe with Gochujang, Ham & Avocado

Golden, crispy bread slathered in gochujang mayo, stacked with a savoury egg-and-cabbage omelette, caramelized ham, marinated Mayak avocado, and bright, crunchy toppings—this Korean-inspired street toast is an umami bomb in sandwich form. Crispy, spicy, salty, creamy, and slightly sweet—it hits every note.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine Korean
Servings 2

Ingredients
  

For the Sandwiches

  • 4 slices thick buttery slices of bread (brioche or sourdough work well)
  • 2 tablespoon unsalted butter softened
  • 2 tablespoon mayonnaise Kewpie or regular

Egg & Cabbage Omelette

  • 4 large eggs
  • 1 cup finely shredded purple cabbage or green cabbage
  • Salt and pepper to taste
  • Neutral oil for griddling

Gochujang Mayo

  • 4 tablespoon mayonnaise
  • 2 tablespoon gochujang Korean chili paste
  • 2 teaspoon honey or sugar

Griddled Ham

  • 6 –8 slices ham depending on the size

Mayak Avocado (Korean-style marinated avocado)

  • 1 –2 ripe avocados sliced
  • 2 teaspoon sesame oil
  • 2 teaspoon soy sauce optional
  • Salt and black pepper to taste

Optional Toppings

  • ¼ cup shredded carrots
  • 4 –6 slices pickled or fresh radish
  • Fresh cilantro or spring onions for garnish
  • Sweet chili sauce or extra gochujang mayo for drizzling

Instructions
 

  • Make the Gochujang Mayo: In a small bowl, whisk together the mayo, gochujang, and honey (or sugar) until smooth. Set aside.
  • Prepare the Mayak Avocado: Spread the avocado slices out, pour over with sesame oil, soy sauce (if using), salt, and pepper. Let it sit for 5–10 minutes to marinate.
  • Griddle the Ham: Heat a griddle or skillet over medium-high. Add ham slices and cook 1–2 minutes per side, until the edges crisp and caramelize slightly. Set aside.
  • Toast the Bread: In a bowl, mix softened butter and mayonnaise together. Spread on the outside of each bread slice.
    Toast on the griddle, mayo-butter side down, for 2–3 minutes per side, or until crisp and golden.
  • Cook the Egg & Cabbage Omelette: In two small bowls, beat 2 eggs each with salt and pepper. Stir half the shredded cabbage into each bowl.
    Heat a bit of oil on your griddle or in a nonstick skillet over medium heat.
    Pour each egg mixture onto the surface, and use the edge of a spatula to shape into flat omelettes the size of your toast.
    Cook 2–3 minutes per side, until set and golden brown. Remove and keep warm.
  • Assemble the Sandwiches: Spread gochujang mayo on the inside of each toasted bread slice.
    Layer each sandwich with: 1 cooked omelette, slices of crispy ham, Mayak avocado slices, shredded carrots, radish slices, cilantro or green onions. Drizzle with more gochujang mayo or sweet chili sauce. Top with the remaining bread slices, gochujang mayo-side in.
  • Serve: Slice warm sandwiches in half and serve with Spicy Korean slaw or a Korean Green Salad.

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Notes

Zimmy’s Pro Tips
  • Use Kewpie mayo for a richer, umami-packed flavour—it’s creamier and slightly sweeter than regular mayo.
  • Brioche, milk bread or sourdough gives the best texture contrast with the spicy mayo and savoury filling.
  • Make-ahead friendly: Mix the gochujang mayo and shred the cabbage the night before for faster morning assembly.
  • Sub it out: No ham? Try crispy spam, smoked turkey, or even pan-fried tofu for a vegetarian twist.
  • Add heat: If you like it spicy, toss in some sliced chili or a drizzle of Korean chili oil.
Keyword cabbage omelette korean, cabbage omelette recipe, gilgeori toast recipe, korean breakfast foods, korean street food recipe, 길거리 토스트
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