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Korean Gilgeori Toast | Crispy with Chicken
(0)
20 min
Quick
Knuspr-Küche
Gilgeori Toast ist der beliebteste Streetfood-Kult aus den Straßen Seouls: Knusprig in Butter geröstetes Toastbrot trifft auf saftig gebratene Hähnchenstreifen, ein lockeres Kohl-Karotten-Omelett, geschmolzenen Cheddarkäse und das typisch süß-herzhafte Ketchup-Mayo-Topping. In nur 20 Minuten fertig – perfekt für den Feierabend!
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into thin strips. Shred the white cabbage into very thin strips, peel and grate or cut the carrots into fine julienne strips. Wash the spring onions and cut into thin rings.
In a bowl, whisk the eggs with a pinch of salt and pepper. Fold in the shredded white cabbage, grated carrots, and half of the spring onions so that the vegetables are evenly coated with the egg.
Frying & Serving
Heat the vegetable oil in a large pan. Fry the chicken strips over medium to high heat for 4–5 minutes until golden brown and cooked through. Season with a pinch of salt and pepper and remove from the pan.
Chef's tip
For an extra spicy street food kick, you can stir a teaspoon of gochujang (Korean chili paste) or sriracha into the mayonnaise.
The toast tastes particularly authentic when browned slowly in plenty of butter over gentle heat, keeping it crispy on the outside and wonderfully fluffy on the inside.
30 min
Under an hour
