Emokase French Toast Sandwich
A reinterpretation of the heartwarming street-style toast inspired by Chef Kim Mi-ryeong (Emokase No. 1) from Culinary Class Wars. This sandwich combines soft, Custard-like French toast with a crunchy cabbage egg patty, savory ham, cheese, and a sprinkle of sugar for the ultimate sweet-and-savory flavor profile.
Servings Ingredient Calculator
Default: 1 serving (Adjusts quantities automatically)
🥬 Main Ingredients
- Thick-cut white bread2 slices
- Eggs3
- Milk50ml
- Cabbage50g (a handful)
- Carrot10g
- Sliced sandwich ham2 slices
- Cheddar cheese slice1 slice
- Unsalted butter20g (approx. 2T)
🥣 Sauce & Seasoning
- Granulated sugar1.5T
- Tomato ketchup1T
- Mayonnaise1T
- SaltA pinch
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Unsalted butter | Cooking oil or Margarine | 1:1 ratio; offers slightly less buttery richness, but yields a clean, non-greasy toast. |
| Milk | Soy milk or Water | 1:1 ratio; water provides less richness but retains the moisture of the egg mixture. |
| Cheddar cheese slice | Mozzarella cheese | Substitute with equal amount (~20g); adds a chewier texture and mild taste instead of salty cheddar flavor. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Finely shred the cabbage and carrot. Wash them under cool running water, drain thoroughly in a colander, and pat dry completely with paper towels.
In a wide dish, whisk 2 eggs, 50ml milk, 0.5T sugar, and a pinch of salt until uniform. Submerge both slices of bread into the custard mixture for at least 2 minutes, flipping halfway.
In a separate bowl, combine the dried shredded cabbage and carrot with 1 egg and a pinch of salt. Mix thoroughly to coat all veggies with egg.
Melt 10g of unsalted butter in a pan over medium-low heat. Shape the vegetable mixture into a square similar in size to the bread and fry until golden on both sides. Lightly sear the ham slices as well.
Wipe the pan clean, melt the remaining 10g of butter, and cook the soaked bread over low heat for 2-3 minutes per side until golden brown.
Place a slice of cheddar cheese on one piece of hot French toast. Layer with the hot veggie patty and seared ham. Evenly sprinkle 1T of sugar, drizzle ketchup and mayo in zigzags, and finish with the top toast slice.
🌟 Pro Chef Tips
- • Using thick-cut (2-3cm) bread or brioche yields an extra soft, custard-like texture as it absorbs more liquid.
- • The signature secret of Emokase-style toast is contrast: don't hesitate to sprinkle granulated sugar right onto the hot inner ingredients.
- • Drizzle mayonnaise and ketchup through a tiny hole in a plastic bag corner for a professional cafe-style presentation.
⚠️ Avoid Common Pitfalls
- ❌ High heat burn: Sugar and milk cause the bread surface to scorch quickly. Always keep the pan on low heat.
- ❌ Veggie patty breaking: Attempting to flip the patty before the egg binder sets will break it apart. Wait until the bottom side is firm and golden.
- ❌ Sogginess: Leaving moisture on shredded cabbage will ruin the crispy/soft balance, making the sandwich soggy.
🧂 Spice & Seasoning Adjustments
- • For extra sweetness, drizzle condensed milk or dust with cinnamon powder.
- • For a spicy kick, add sliced jalapeños or sriracha sauce inside.
🧊 Storage & Reheating
- • {'fridge': 'Best eaten fresh on the same day. Cooked cabbage patties can be kept in an airtight container in the fridge for up to 2 days.', 'freezer': 'Cooked French toast slices can be wrapped individually and frozen for up to 2 weeks. Reheat in an oven or toaster.', 'reheating': 'Reheat cooled sandwich in an air fryer at 160°C (320°F) for 3-4 minutes or warm on a dry pan over low heat.'}
❓ Frequently Asked Questions
Q. How long should I soak the bread in the egg mixture?
A. At least 2 minutes. Soaking for up to 5 minutes allows the liquid to soak completely into the center for a custard-like soft texture.
Q. Can I store leftover cabbage patty mixture in the fridge?
A. Salt causes cabbage to release water over time. It is best to cook all the patties immediately and refrigerate the cooked patties for later reheating.
Q. Can I replace granulated sugar with honey or syrup?
A. Yes, but liquid sweeteners can make the bread soggy. Granulated sugar provides the classic street-toast crunch and sweet flavor balance.
Q. Is it okay to use cooking oil instead of butter?
A. Cooking oil yields a cleaner taste. If you want rich aroma without burning easily, try using a 1:1 mixture of cooking oil and butter.
Q. How can I lower the calorie count for this recipe?
A. Use zero-calorie sweeteners (stevia/allulose), substitute ham with chicken breast ham, and reduce butter usage by pan-searing lightly.