Gilgeori toast (street food sandwich)

Gilgeori toast (street food sandwich)

Gilgeori toast (street food sandwich)

Total time 20 mins

10 mins preparation time

10 mins cooking time

Gilgeori toast is a Korean street food favourite—here paired with crusty wholegrain baguette rolls, topped with fluffy egg, crisp vegetables and Kikkoman Teriyaki Sauce with Garlic. You'll love it!

Ingredients

2 portion(s)

200 g

pointed cabbage

1 

carrot

1 

onion

1 tbsp

Kikkoman Toasted Sesame Oil

50 g

baby spinach leaves

4 

eggs

2 tbsp

Kikkoman Teriyaki Sauce with Roasted Garlic

Freshly ground pepper

2 

wholegrain baguette rolls

1 tbsp

sea salt butter

3 tbsp

ketchup

2 tsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

1 tbsp

tomato purée

2 

leaves of green lettuce, e.g. lollo bionda

A few coriander leaves

Nutritional facts (per portion):2,185 kJ / 524 kcal

22.4 gFat

25.3 gProtein

52.4 gCarbohydrates

Preparation

Step 1

200 g pointed cabbage – 1  carrot – 1  onion – 1 tbsp Kikkoman Toasted Sesame Oil

Cut the pointed cabbage and carrot into strips. Peel the onion, slice into thin rings and fry everything in the heated Kikkoman Sesame Oil in a small pan for approx. 5 minutes.

Step 2

50 g baby spinach leaves – 4  eggs – 2 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic – Freshly ground pepper

Wash the spinach and chop very finely. Whisk the eggs with the Kikkoman Teriyaki Sauce with Garlic, season with the pepper and stir in the spinach.

Step 3

Pour the egg and spinach mixture over the vegetables and leave to set.

Step 4

2  wholegrain baguette rolls – 1 tbsp sea salt butter – 3 tbsp ketchup – 2 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tbsp tomato purée – 2  leaves of green lettuce, e.g. Lollo bionda – A few coriander leaves

Cut the baguette rolls open and roast the cut sides in a separate pan with the heated butter. Mix the ketchup with the Kikkoman Ponzu Lemon and tomato purée, then spread onto the cut sides of the rolls. Wash and pat the lettuce dry. Top the bottom halves of the rolls with the lettuce, then the vegetable-egg mixture and the coriander. Place the remaining roll halves on top and serve.

Tip:

Try adding a layer of crispy fried bacon for extra flavour and crunch.

Recipe-ID: 1539

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Featured product in this recipe

Kikkoman Teriyaki Sauce with Roasted Garlic

[Translate to Englisch (EU):]

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon 250 ml bottle

Kikkoman Toasted Sesame Oil

Kikkoman Toasted Sesame Oil 125 ml

200 g pointed cabbage – 1 carrot – 1 onion – 1 tbsp Kikkoman Toasted Sesame Oil

Cut the pointed cabbage and carrot into strips. Peel the onion, slice into thin rings and fry everything in the heated Kikkoman Sesame Oil in a small pan for approx. 5 minutes.

50 g baby spinach leaves – 4 eggs – 2 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic – Freshly ground pepper

Wash the spinach and chop very finely. Whisk the eggs with the Kikkoman Teriyaki Sauce with Garlic, season with the pepper and stir in the spinach.

Pour the egg and spinach mixture over the vegetables and leave to set.

2 wholegrain baguette rolls – 1 tbsp sea salt butter – 3 tbsp ketchup – 2 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tbsp tomato purée – 2 leaves of green lettuce, e.g. Lollo bionda – A few coriander leaves

Cut the baguette rolls open and roast the cut sides in a separate pan with the heated butter. Mix the ketchup with the Kikkoman Ponzu Lemon and tomato purée, then spread onto the cut sides of the rolls. Wash and pat the lettuce dry. Top the bottom halves of the rolls with the lettuce, then the vegetable-egg mixture and the coriander. Place the remaining roll halves on top and serve.

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Click on the number of stars you want to give: the more the better!

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#Vegetarian #Asian #Quick Preparation #Snacks #Breakfast #Picnic

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