Korean Street Toast with Cheese Omelette

Steps

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1. 1
   Crack 2 eggs into a bowl and season with salt (less than 1/4 tsp), pepper, and optional chilli flakes.
   ≈0:37
2. 2
   Add a handful of thinly shredded cabbage, a handful of julienned carrot, spring onion greens, and spring onion whites. Mix everything together with a fork until the vegetables are evenly coated with egg.
   ≈0:56
3. 3
   Spread butter on one side of a bread slice. Heat a griddle, add some butter and spread evenly, then place the bread butter-side down and toast on medium-low heat until golden brown.
   ≈1:51
4. 4
   Gently flip the bread and toast the other side on medium heat until both sides are golden and crispy. Repeat with the second bread slice.
   ≈2:19
5. 5
   Heat the griddle with butter, pour a ladle of egg mixture onto it, and shape it into a rectangle. Once cooked on one side, gently flip and cook the other side on medium heat.
   ≈2:45
6. 6
   Cut the omelette in half, place a cheese slice on one half, let it melt for a few seconds, then fold the other half over and remove from the griddle.
   ≈3:22
7. 7
   Take the two toasted bread slices. Spread tomato ketchup on one slice and mayonnaise on the other.
   ≈3:45
8. 8
   Place the cheese omelette on one slice, gently close the sandwich, cut in half, and serve immediately while hot.
   ≈4:05