KOREAN STREET TOAST | Recipes | Judy Joo

Ingredients

• 90g white cabbage, thinly sliced
• 50g carrot, julienned
• 30g spring onion, julienned
• 1 Tbsp chop parsley
• ½ tsp sea salt
• ¼ tsp ground black pepper
• 1 large egg
• 3 Tbsp butter
• 2 sliced Shokupan (Japanese milk bread)
• 1 tsp granulated sugar
• 2 sliced cured ham
• 2 slice of salami
• 1 slice of Monterey jack or other mild cheese
• Ketchup and mayonnaise