Korean Ham Cheese Egg Toast, often called "Gilgeori Toast," originated in Seoul’s Myeongdong area as a quick breakfast for commuters. It blends Western toast concepts with Korean flavors like cabbage and sweet ketchup, becoming a beloved morning staple sold by street vendors for just a few hours each day.

In Busan, vendors add a thin layer of spicy gochujang to the sauce, while in Jeonju the toast may include a slice of kimchi instead of plain cabbage. Some regions also swap cheddar for Korean processed cheese for a milder melt.

Stalls serve the toast hot, wrapped in parchment paper, often with a side of extra ketchup‑sugar sauce for dipping. It is eaten on the go, sometimes accompanied by a cup of sweetened soy milk.

While not tied to a specific holiday, the toast is a popular breakfast during school days, university exams, and early‑morning market visits. It’s also a nostalgic snack for Koreans recalling their youth in Seoul’s bustling streets.

A classic pairing is a cup of hot barley tea (boricha) or sweetened soy milk. For a heartier meal, serve the toast alongside a small bowl of kimchi jjigae or a side of seasoned seaweed salad.

Its uniqueness lies in the fusion of Western toasted bread with Korean toppings like cabbage and a sweet ketchup‑sugar glaze, creating a sweet‑savory flavor profile that’s both comforting and portable.

Originally a simple ham and cheese sandwich, vendors added the egg, cabbage, and sweet sauce in the 1990s to differentiate their stalls. Today, variations include cheese blends, spicy sauces, and even vegan versions using plant‑based ham and cheese.

Common errors include over‑toasting the bread, which makes it too hard for the soft fillings, and cooking the egg too long, which hardens the yolk. Also, using too much sauce can soggify the bread.

The added sugar balances the acidity of ketchup, creating the signature sweet‑tangy glaze that mimics the street vendor’s sauce, giving the toast its characteristic flavor.

You can assemble the sandwich without the egg and keep it refrigerated for up to 12 hours. Reheat the bread and cook a fresh egg just before serving to retain the desired texture.

The YouTube channel FoodyTrip 푸디트립 focuses on exploring street foods and local specialties from Korea and around the world, offering step‑by‑step recreations of popular vendor dishes for home cooks.

FoodyTrip 푸디트립 emphasizes on‑site tasting, cultural background, and quick, accessible recipes that replicate authentic street‑food flavors, whereas many other channels focus more on traditional home‑cooked meals or elaborate banquet dishes.