This vegan gilgeori toast is a modern twist on the popular Korean street food classic. Known for its salty-sweet combination, buttery toasted bread, and crunchy veggies, this dish captures the essence of South Korea’s vibrant street-food culture. Perfect for first-time cooks or seasoned foodies, this easy recipe delivers bold, savory flavors that the whole family will love.
Why You'll Love This
- Quick & Satisfying: Ready in under 15 minutes, it’s perfect for busy mornings or as a cozy snack.
- Vegan-Friendly: Enjoy the flavors of the original gilgeori toast with plant-based ingredients.
- Customizable: Add your favorite vegetables or spice it up for a personalized touch.
- Perfect Texture: Buttery toasted bread paired with crunchy cabbage and gooey melted cheese is a match made in heaven.
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- Vegan Korean Style Mapo Tofu (Mapadubu) Recipe
- Vegan Korean Budae Jjigae Recipe (Army Base Stew)
- Easy Vegan Korean japchae
- Garlicky Creamy Vegan Gochujang Mac & Cheese
Key Ingredients
- Milk Bread: (Vegan) Soft and fluffy bread, perfect for toasting.
- Vegan Butter: Adds a rich, buttery flavor and crispy texture.
- Green Cabbage: Shredded for a crunchy veggie base.
- Carrots: Grated for sweetness and texture.
- Green Onion: Finely chopped for a fresh, aromatic touch.
- Vegan Mayonnaise: Creamy and tangy, essential for the signature flavor.
- Ketchup: Adds a hint of sweetness and tang.
- Vegan Cheese: Melts into a gooey, savory layer.
- Black Pepper: Adds subtle spice and depth.
- Salt: Enhances the overall flavor.
Steps
- Prep the Veggies: In a large mixing bowl, combine the shredded cabbage, grated carrots, and chopped green onion. Add a pinch of salt and black pepper, then mix well.
- Toast the Bread: Heat a large skillet over medium heat. Spread vegan butter on both sides of the milk bread slices. Toast each slice until golden brown, about 2-3 minutes per side. Set aside.
- Cook the Veggie Mixture: In the same skillet, add a little olive oil and spread the veggie mixture into a square shape. Cook over medium heat for 2-3 minutes until slightly softened and golden brown.
- Assemble the Toast: Spread vegan mayonnaise on one slice of toasted bread and drizzle ketchup on the other. Layer the cooked veggie mixture, a slice of vegan cheese, and the second slice of bread.
- Finish Cooking: Press the sandwich gently with the edge of a spatula and cook for an additional minute on each side until the cheese is melted.
- Serve Hot: Slice the toast in half and enjoy your vegan gilgeori toast while it’s warm.
Variations
- Spicy Kick: Add a drizzle of gochujang or chili oil for extra heat.
- Additional Toppings: Include thinly sliced salad turnips or smoky vegan ham for more texture and flavor.
- Bread Options: Substitute milk bread with sourdough, whole-grain bread, or any type of bread you prefer.
Substitutions
- Vegan Butter: Use olive oil or neutral oil for toasting the bread.
- Vegan Cheese: Swap with nutritional yeast or your favorite plant-based cheese alternative.
- Green Cabbage: Use napa cabbage or even spinach for a different flavor.
- Vegan Mayonnaise: Replace with tahini or hummus for a unique twist.
FAQ
- Can I make this ahead of time?
It’s best enjoyed fresh, but you can prepare the veggie mixture and store it in an airtight container in the fridge for up to 2 days. - What is milk bread?
Milk bread is a soft, fluffy bread commonly used in Korean recipes. You can substitute it with any thick slices of bread. - Can I make this gluten-free?
Yes! Use gluten-free bread and ensure your vegan cheese and mayo are gluten-free.
Top Tip
Press the sandwich gently while cooking for a perfectly melted interior and crispy, golden-brown exterior.
Hint
Shred the cabbage finely to ensure even cooking and a crunchy texture that complements the soft bread.
This vegan gilgeori toast brings the taste of Korean street food to your kitchen in a plant-based, delicious way!
vegan gilgeori toast (korean street toast)
This vegan gilgeori toast is a modern twist on the popular Korean street food classic. Known for its salty-sweet combination, buttery toasted bread, and crunchy veggies, this dish captures the essence of South Korea’s vibrant street-food culture. Perfect for first-time cooks or seasoned foodies, this easy recipe delivers bold, savory flavors that the whole family will love.
Ingredients
- 2 slices of Milk Bread or any thick slices
- 1 tablespoon Vegan Butter
- ¼ cup Green Cabbage shredded
- 2 tablespoons Carrots grated
- 1 Green Onion finely chopped
- 2 tablespoons Vegan Mayonnaise
- 1 tablespoon Ketchup
- 1 slice Vegan Cheese
- ¼ teaspoon Black Pepper
- 1 pinch of Salt
Instructions
- Prep the Veggies: In a large mixing bowl, combine the shredded cabbage, grated carrots, and chopped green onion. Add a pinch of salt and black pepper, then mix well.
- Toast the Bread: Heat a large skillet over medium heat. Spread vegan butter on both sides of the milk bread slices. Toast each slice until golden brown, about 2-3 minutes per side. Set aside.
- Cook the Veggie Mixture: In the same skillet, add a little olive oil and spread the veggie mixture into a square shape. Cook over medium heat for 2-3 minutes until slightly softened and golden brown.
- Assemble the Toast: Spread vegan mayonnaise on one slice of toasted bread and drizzle ketchup on the other. Layer the cooked veggie mixture, a slice of vegan cheese, and the second slice of bread.
- Finish Cooking: Press the sandwich gently with the edge of a spatula and cook for an additional minute on each side until the cheese is melted.
- Serve Hot: Slice the toast in half and enjoy your vegan gilgeori toast while it’s warm.
