Korean Street Toast

Instructions

1. Step 1

   Prepare the cabbage, carrot, and scallions as specified and place them in the bowl. Add the eggs, salt, and pepper, then mix until the vegetables are evenly coated.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Cabbage, 40.0 gr Carrot, 2.0 piece Egg, 1.0 gr Ground Black Pepper, 2.0 gr Salt, 20.0 gr Scallion

   Cookware: Box Grater, Chef Knife, cutting board, fork, mixing bowl

2. Step 2

   Melt 1 tbsp (15 gr) butter in the skillet over medium heat. Divide the vegetable mixture into two compact rectangular patties and cook, turning once, until browned, fully set, and 71°C at the center.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 gr Butter

   Cookware: skillet, spatula

3. Step 3

   Transfer the patties to the cutting board. Warm the ham in the skillet over medium heat, turning once.

   Timer: 1 min (fixed)

   Ingredients used: 60.0 gr Ham

   Cookware: cutting board, skillet, spatula

4. Step 4

   Remove the ham, melt the remaining 1 tbsp (15 gr) butter in the skillet, and toast the bread over medium heat until golden on both sides.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Bread, 15.0 gr Butter

   Cookware: skillet, spatula

5. Step 5

   Place one egg patty on each of two toast slices, followed by the warm ham and cheese. Sprinkle with sugar, drizzle with ketchup, close with the remaining toast, and serve immediately.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Granulated Sugar, 30.0 ml Ketchup, 40.0 gr Processed Cheese

   Cookware: cutting board