Asian Street Sandwich Recipes

KOREAN STREET TOAST

Steps:

• Combine carrot, cabbage, green onion, black pepper, cayenne, and salt. Mix with your hands for about 30 seconds until soft and seasoned. Add eggs and mix thoroughly with a fork; set aside.
• Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add bread slices and toss to make sure both sides are well buttered. Grill bread until both sides are beautifully toasted and golden brown and starting to get a little crispy. Remove to a plate.
• Heat remaining butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form into a rectangle that's about twice as long as it is wide. Split the rectangle in half and continue to cook until golden brown; flip and continue on the opposite side, 3 to 4 minutes total.
• Stack cabbage pieces on top of one another and transfer to toast. Top with sugar.
• Add ham to the same skillet over medium heat; cook until sizzling. Flip and top ham with Cheddar cheese. Cook until melted, about 1 minute.
• Place ham on sandwich and squeeze over mayonnaise and ketchup. Top with remaining slice of toast, slice in half, and serve.

KOREAN EGG SANDWICH

Steps:

• Serve immediately and enjoy.

KOREAN STREET FOOD SANDWICH

Steps:

• Thinly slice the Egg (2), Carrot (1), and Onion (1/4). Put in a bowl and mix with Salt (to taste) and season with Ground Black Pepper (to taste) and Green Cabbage (1/4).
• Add oil in a hot pan, add the egg mixture, cook under medium heat until both sides cooked.
• Spread some Butter (to taste) on both sides of the Bread (4 slice), put in hot pan and cook until both sides golden.
• Sprinkle some Granulated Sugar (to taste) on toast, then place the omelette on top.
• Put a slice of Ham (2 slice) and Cheese (2 slice), add in Ketchup (to taste) and Mayonnaise (to taste), place one more toast on top. Enjoy!

GILGEORI TOAST (KOREAN STREET TOAST WITH CABBAGE AND EGG)

Steps:

• In a small bowl, combine cabbage, carrot, scallions, salt and pepper. Massage the vegetable mixture for 30 seconds, squeezing to tenderize. Crack in the egg and mix well.
• In a large cast-iron or nonstick skillet, melt 1 tablespoon butter over medium heat. Place both slices of the bread on the pan, moving them around to soak up all the melted butter on one side, and toast until golden-brown underneath, about 2 minutes. Add 1 tablespoon butter to the skillet, and flip the bread to soak up the butter and to toast on the other side until golden brown, 1 to 2 minutes. Transfer to a plate and sprinkle the top of each toast with 1/2 teaspoon sugar or slather the top of each with 1 teaspoon jam.
• In the same skillet, melt the remaining 1/2 tablespoon butter over medium heat. Add the cabbage mixture, and use one spatula in each hand to shape and hold it as it cooks to match the size of your bread. Cook the cabbage mixture just until it turns slightly golden underneath, 2 to 3 minutes. Carefully flip the mixture, top with ham and cheese, if using, and cook until the other side is golden underneath, 2 to 3 minutes.
• Transfer the cabbage mixture to one piece of sweetened toast. Top with ketchup and mayonnaise to taste, and add the remaining slice of bread, sweetened side down. Serve immediately, sliced in half if desired.

ISAAC KOREAN STREET TOAST

Steps:

• In a 2-cup measuring cup, add all ingredients for sauce and blend until smooth with a hand blender. This sauce will be good enough for 8 to 10 sandwiches and last up to 7 days in a refrigerator. Set aside.
• Beat egg with pinch of salt and pepper with sweet corn. Set aside.
• Butter your cooking surface. You can use griddle, large skillet or cast iron pan. Toast bread first. While bread is toasting, cook egg in a square cooking mold if you have one. Also cook sliced ham both sides. Flip over breads, but before flipping, butter cooking surface once again. Spread about 1 tbsp kiwi sauce on each toast.
• Remove cooking mold from egg and flip it over. Place cheese on top of egg and place ham right on top. Then gherkins and cabbage. Finally, top it with other piece of toast. Of course, sauce side down. Serve immediately. Enjoy!

ASIAN STREET SANDWICH

Steps:

• In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
• Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.
• Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
• In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.
• Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
• Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.

MY WEI CHICKEN SANDWICH

Steps:

• Pound chicken breasts flat.
• In a large zip lock bag, mix soy sauce, Country Dijon mustard, honey, garlic, ginger, 1/3 C sesame oil and rice vinegar
• Place chicken and veggies in the bag of marinade for 30-40 minutes.
• Place 1 tablespoon of sesame oil in medium skillet. Remove veggies from marinade with slotted spoon and saute in the oil until nicely carmelized. Set aside.
• Over medium-high heat, grill the marinated chicken about 10-12 minutes, turning at least 3 times until cooked thoroughly and chicken is nicely dark and sticky.
• separate rolls into sets of 3 hooked together. Split the roll trios on the side with a small knife and open flat. Brush insides of rolls with sesame oil and toast on grill or griddle. Brush tops lightly and sprinkle with sesame seeds, then lightly toast tops 30 seconds . Place one chicken breast on the bottom of the roll, then top with grilled veggies. You may wrap each sandwich in serving paper ...just like you would get from a street cart ! Serves 8 (You could also divide each sandwich in thirds and serve as a platter of mini sandwiches)