Korean Street Toast (Gilgeori Toast)
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Ingredients
The Egg Patty:
Street Cart Red : Gochujang-Ketchup Sauce
Smoky Chili Kiwi–Kewpie
Instructions
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Prepare the Street Cart Red: Combine ketchup, gochujang, sugar/honey, water, and vinegar in a small bowl. Whisk until smooth. Add optional spices if desired. Set aside.
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Prepare the Smoky Chili Kiwi–Kewpie: Blend the kiwi, honey, vinegar, and salt until smooth. In a separate bowl, fold the kiwi mixture into the Kewpie mayo. Gently fold in the Gochugaru and smoked paprika, leaving red specks visible.
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Whisk the egg, cabbage, green onion, sugar, salt, and pepper in a small bowl. Pour onto a greased griddle or pan and shape into a rectangle roughly the size of your bread. Cook until set, flip once, and place one slice of American cheese on top to melt. Remove and keep warm.
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On a hot griddle or pan, cook the smoked pork belly slices until the fat is rendered and the edges are browned and crisp. Set aside and keep warm.
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Butter both sides of both bread slices. Toast on the griddle until golden brown on the outside but still soft in the center.
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Spread a thin layer of the Base Kiwi–Kewpie Sauce on the inner face of both toasted bread slices.
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On the bottom bread slice, place the second slice of American cheese. Apply a zigzag of Street Cart Red sauce directly over the cheese.
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Place the warm cabbage egg patty (cheese side up) over the sauce. Arrange the crispy pork belly slices edge-to-edge over the patty.
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Drizzle the Smoky Chili Kiwi–Kewpie Sauce in a zigzag over the pork belly. Follow with a second zigzag of Street Cart Red in a crisscross pattern.
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Place the top bread slice (sauce side down) onto the sandwich. Optionally, press the sandwich gently on the griddle for 10–20 seconds per side to set the layers. Sprinkle the top lightly with sugar if desired. Slice in half and serve immediately.
