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The Breakfast Sandwich 50 · make it at home

The Korean egg-drop sandwich

15 min · 2

Seoul's egg-drop shops made this famous: very soft scrambled eggs piled into a split slice of thick sweet bread with sweet mayo and a sriracha zigzag.

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The real one

You need

• 2 very thick slices brioche or milk bread (about 1 1/2 inches)
• 4 eggs
• 2 tbsp milk
• 2 slices cheddar
• 2 tbsp butter
• 2 tbsp mayonnaise mixed with 1 tsp sugar
• Sriracha
• Optional: 1/2 cup cooked bulgogi beef and 2 tbsp chopped kimchi
• Chives or parsley

How to make it

1. Cut a pocket into each thick slice from the top, leaving the bottom and sides joined. Butter the outside and toast both sides in a pan until golden.
2. Beat the eggs with milk and a pinch of salt. Melt the butter over low heat and stir slowly until just set and very soft.
3. Tuck a slice of cheese into each pocket, then the warm bulgogi and kimchi if using, then spoon in the eggs so they spill over the top.
4. Zigzag sweet mayo and sriracha across the top and finish with chives. Eat at once.

Tips

• Thick bread is the point: thin slices can't hold the eggs.
• Garlic butter on the toast gets you close to Buldogis.

Chef Amazing's own home version, in our words; not any place's recipe.