Korean-Inspired Egg Sandwiches
- Bread: White, light rye or whole wheat
- Salad: Iceberg or romaine
- Condiment: Spicy mayo, ketchup
- Meat: Peameal or ham
- Cheese: Mild cheddar or havarti
To make egg:
- 1 egg, whisked well
- 1/2 tsp fish sauce (optional)
- 1 tbsp canola or vegetable oil
- 1/2 cup combination of shredded cabbage (green or nappa), carrot (grated or matchstick) and onion (red or spring)
- 1/2 tsp gochujang (optional)
- 1 tbsp margarine or butter
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email firstname.lastname@example.org or call 519 488 0316
These are not your sloppy, overly greasy and salty egg sandwiches. They are relatively quick to prepare, but should not be rushed. Have all your sandwich elements ready before you cook the egg as you should be fully present to avoid over cooking your sandwich’s star.
Whisk egg with fish sauce until well incorporated and egg is very well beaten. In a non-stick frying pan, heat oil over medium and fry cabbage, carrot and onion until soft. add gochujang and fry another minute to caramelize the sauce. Add margarine, let melt, add egg to pan. Swirl to cover the entire pan, and let it cook slowly. Once most of the egg is cooked, using spatula, cut your egg in half. Flip each half over to finish cooking the top side, remove from heat right away.