Name: Korean Egg Drop Sandwich with sweet Mayo
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Korean
Ingredients: 2 tbsp Hot Sauce (Optional, or Gochuchang); 2 tbsp Mayonnaise (I use Japanese Mayo); 1 tbsp Honey (or Condensed Milk); 4 Eggs; Salt and Pepper; 5 tbsp Butter; 2 slices Ham or Bacon (I use Halal Bacon or skip it); 1 loaf Brioche or Shokupan; 4 tbsp Butter; 2 slices Cheddar Cheese; 2 Chives (Chopped)

Korean

Bowl

Whisk

Spatula

Combine the Gochuchang or Hot Sauce if using, Mayonnaise and Honey in a small bowl. Whisk together to combine.

Season Eggs with Salt and Black Pepper and whisk together in a small bowl.

Melt butter in a non stick pan over medium low heat and swirl to coat the entire pan.

Pour Eggs into the pan with the melted butter. Leave undisturbed till they begin to coagulate, and set at the edges. Turn the heat down and scoop the eggs towards the middle of the pan as they set, to create large curds. I use a rubber spatula to swirl and sweep the egg mixture across the bottom of the pan occasionally as they set. The eggs will be slightly undercooked when removed from the heat since the eggs will continue to set. The process is 2 - 3 minutes long.

If you are using Ham or Bacon, cook according to pack instructions and set aside.

Cut bread into thick slices around 4.5 inches in depth.

Add a tbsp of Butter or a tbsp of Mayonnaise to the outside of both sides of the bread.

Toast in a pan over high heat till golden brown and then cut down across the middle of the slice, about 2 inches down.

Assemble the sandwich by spreading mayonnaise on the inside of the toasted bread.

Add the Eggs, Cheese and Ham/Bacon if using.

Korean Egg Drop Sandwich with sweet Mayo

Utensils needed:

Overview

Category

Cuisine

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