Korean Street Toast Breakfast Sandwich

By Beverly Kim

The first time I visited South Korea as an adult cook in 2006, I became obsessed with the toast sandwiches sold from street carts in the mornings. Watching vendors work quickly over portable griddles, crisping buttery bread while simultaneously cooking a thin vegetable-packed omelet, was mesmerizing. Japanese milk bread gives the sandwich its signature pillowy texture, but soft white bread or Texas toast work beautifully too.