Korean Savory Egg Toast (Gilgeori Toast)

In a medium bowl, whisk together the eggs, shredded cabbage, diced carrot, diced onion, salt, and black pepper until well combined.

Heat a large non-stick skillet over medium heat. Add 1/2 tablespoon of butter and let it melt.

Pour half of the egg mixture into the skillet, spreading it into a rectangular shape roughly the size of two slices of bread. Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove and set aside. Repeat with the remaining egg mixture and 1/2 tablespoon of butter.

In the same skillet, toast the bread slices over medium heat for 1-2 minutes per side, or until lightly golden.

To assemble, place one slice of toasted bread on a plate. Spread 1/2 tablespoon of ketchup evenly over it.

Place one cooked egg patty on top of the ketchup-covered bread.

Sprinkle 1/2 teaspoon of sugar over the egg patty.

Top with another slice of toasted bread to form a sandwich. Repeat for the second serving.

Serve immediately and enjoy this delicious Korean street food breakfast.