Kimchi Lamb Pastrami Street Sandwich
Inspired by Korean Gilgeori toast, this street-style sandwich is a masterclass in sweet, savory, and spicy fusion. It features thin-sliced lamb pastrami stir-fried with funky, chopped kimchi until caramelized and fragrant. This mixture is folded into an egg "patty" with melted American or Pepper Jack cheese, then served between thick slices of butter-toasted Shokupan (Japanese milk bread). Brushed with a signature "Street Cart Red Sauce" and finished with a light sprinkle of sugar and toasted sesame seeds, this sandwich delivers a unique, craveable balance of flavors.
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Ingredients
Instructions
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Squeeze any excess liquid out of the chopped kimchi. In a medium bowl, whisk the eggs thoroughly with toasted sesame oil.
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Heat a large skillet or flat-top over medium heat. Melt a generous knob of butter. Place the Shokupan slices in the butter, swirling them to coat. Toast until the first side is shimmering gold, then add more butter, flip, and toast the second side until crisp but pillowy in the center. Remove and set aside.
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In a separate hot pan over medium-high heat, toss the lamb pastrami and chopped kimchi together. Stir-fry for about 45โ60 seconds until the kimchi juices caramelize and the lamb is fragrant.
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Form the lamb and kimchi into 4 separate square "piles" (roughly the size of your bread) in the pan. Pour the whisked eggs evenly over each pile. As the eggs begin to set, use a spatula to tuck the edges inward to maintain the square shape.
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Once the eggs are mostly cooked, place a slice of American or Pepper Jack cheese over each egg-meat stack. Cover the pan for 30 seconds to allow the cheese to melt completely.
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Swipe a heavy, glossy layer of Street Cart Red Sauce onto the interior of the bottom bread slices. While the bread is still warm, lightly sprinkle 1/2 tsp of granulated sugar over the sauce on each sandwich.
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Slide the cheesy egg-kimchi-lamb stacks onto the sugared bread. Immediately sprinkle toasted sesame seeds directly onto the molten cheese so they "lock" into place.
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Close the sandwiches with the top slices of Shokupan, cut in half diagonally, and serve immediately while the cheese is gooey.
