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(pan sizzles)
(fans softly whirring)
(grill sizzles)
(fans whirring)
- [Alvin] Hello there.
Welcome back to another episode
of "Anything with Alvin",
where this week we're gonna be making
Korean pizza toast, which seems to be a pretty delicious
snack served on the streets of Korea,
and I've also watched it in many other videos I've seen.
It's a variation on Gilgeori toast,
or literally translated to street toast,
popularly served with cabbage, eggs,
and a multitude of delicious topic,
making it a quick, easy, cheap but delicious snack.
Since this is a pizza version,
we'll start by going ahead
and take out the sausage from the casing,
making sure to get the meat out into one little pile,
and then cracking and seasoning our eggs
about six eggs together well beaten
with some salt and some pepper.
Set that off to the side and go ahead and grate
about one whole cup
of shredded low moisture mozzarella cheese.
Now in the video, they're using quite a number
of sauces on the toast,
and there seems to be a green one
that we're not really sure what that is.
Now, assuming that this kind of goes along
with the pizza vibe, let's just make a honey pesto sauce.
I'm adding honey because typically in a Korean cuisine
it's common to find sugar,
and I honestly think this would taste pretty good with it.
Now that we filled our spilling quota for the video,
we're gonna go ahead and start browning our sausage in a pan
just until it's cooked it into small little chunks.
Luckily, we have a flat top that we're able
to replicate the sort of a street style cooking on,
and we're gonna go ahead and take this
and butter the whole entire surface,
keeping the heat to a medium low to toast some bread.
We're gonna go ahead and throw down four slices
of nicely fluffy milk bread that we're able
to acquire from a local bakery
and two of these square molds
that they seem to be using in making a lot
of this Gilgeori toast in videos.
First, we're gonna put some of our egg mixture
into our square molds and let that sort of set
before we start to add a little bit more toppings.
I have here a spoonful of corn
followed by a little bit of that crumbled sausage.
Then we're gonna start adding some cheese on top,
followed by a couple of slices of pepperoni
as they did in the video.
Once that's all done, we're gonna flip all the bread to see
that we have a nice golden toast on everybody.
To mirror the vendor in the video,
we're gonna squeeze a little drizzle
or squiggle of marinara sauce first,
followed by our honey pesto sauce,
and then use a spatula to try
to carefully remove the egg square from the mold
because the egg isn't fully cooked through
and the cheeses started to melt.
But once you're able to get that out,
flip it over to cook the egg on the other side
and kind of tuck those edges in to make sure
that nothing really spills out.
Once the patties are nice and set
and we give the other side a good look
that's gonna go and stack directly on the bread
and in the video they seem to add of what seems
to be either a relish or some onion condiment.
We're not really sure exactly what it is,
so we opted for relish.
To finish up, that gets a drizzle of QP mayo,
and then nice couple leaves of crunchy cabbage,
which seems to be the unique ingredient in this dish.
Once we're all done here, those get stacked up
with their top bun or top piece of bread
wrapped up in a piece of parchment paper and served to me.
Now going into this, I wasn't actually sure
what this was gonna taste like.
This pretty much had everything
besides the kitchen sink in it,
but as I was eating it,
it actually kind of blew my mind about how delicious
and balanced everything was.
Usually a lot of street foods
or foods like this can be pretty heavy,
but delicious that you can't really eat too much of it.
But this thing was actually so good
that we finished it within like two minutes.
It has crunch, it has seasoning, it has salt, it has sugar,
it has flavor, it has aroma, it has bread, it has meat,
it has cheese, it has eggs.
It's an all in one.
A good thing we made two though,
so one we could show you guys a nice
little cross section here.
Pretty good layers we got going on,
and it was so good that I needed to make sure
that Steve and Rachel could also experience this.
You can't hear it, but they're also exclaiming in surprise
about how much they enjoyed this thing.
We've made a lot of delicious things on the show,
but I will say as far as delicious and balanced,
at least health wise,
this feels like the pinnacle of both.
Everything just works.
Now while making this toast, I had a lot of ideas
about what other variations we could make
as this has so many ways that you can eat it in Korea,
so let's just make some other versions.
Rachel requested a bacon, egg, and cheese
because she would like to eat
that tomorrow and save some for later.
So we're gonna do exactly that.
You got some bacon that we're gonna throw onto the flat top
and crisp up into smaller, more manageable pieces
that they're not huge long strips.
We're gonna take that out and add a little bit more butter
to toast our leftover slices of bread.
Now in our square egg patty situation,
we're gonna go ahead and ladle some of our egg mixture in
and this time use a slice of American cheese,
which fits so satisfyingly well in this square mold.
After that goes in, we're gonna add a good helping of bacon
to each of those, and on the toasted bread,
instead of our marinara and pesto sauce,
we found some ketchup and some nice hot sauce in the fridge,
which is really good in a bacon, egg, and cheese
if you've never had it before, then the egg patties come out
and get a nice flip to sizzle on the other side.
We're gonna go ahead and stack those right on top
of our bread.
Instead of mayo and cabbage,
we're just gonna finish with mayo and black pepper,
as we didn't want the cabbage
to wilt too much by the next day.
Now these are ready.
They're gonna come off the grill,
and we also made some extra pizza toast
with all the extra ingredients that we had,
so at the end of the day,
we have a lot of sandwiches to make sure
that we pack home for everybody to take.
And now I will leave you with a cross section
of our bacon, egg, and cheese toast.
Definitely a more Western American version of this style,
but all in all, I'm say really, really happy
with the result of this.
There's a lot of different variations you could do at home,
and I think the key to this is having a nice big pan
and that little square mold
that could really make sandwiches
like this super satisfying and fun.
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(slow jazzy music)