Korean Vegetable Sandwich to Start Your Day

If you’re on a vegan diet and unsure about what to eat for breakfast, the Korean vegetable sandwich is a perfect choice. This delightful sandwich is packed with a variety of fresh vegetables, offering a nutritious and satisfying meal to start your day.

Korean vegetable sandwich recipe

I made this Korean vegetable sandwich based on Korean street toast (or Gilgeori Toast). This is a popular street food in Korea known for its sweet and savory flavor profile. It typically consists of a toasted sandwich filled with a mix of vegetables and eggs, often enhanced with condiments.

Since I made the vegan version, I would replace eggs with king oyster mushrooms. It’s easy to prepare and full of flavor, making it an excellent option for a quick and healthy breakfast. Plus, it’s versatile, so you can customize it with your favorite veggies to suit your taste. Whether you’re in a hurry or looking for something new to try, the Korean vegetable sandwich is sure to become a staple in your morning routine.

Here’s how to make the Korean mixed vegetable sandwich:

Korean Mixed Vegetable Sandwich

A healthy and vegan version of the traditional Korean street toast. It features a variety of crisp, colorful vegetables seasoned with sauces and spices, all nestled between slices of bread. This sandwich is a satisfying meal option for anyone looking for a tasty, plant-based lunch or dinner.

Print Recipe Pin Recipe

Total Time 23 minutes mins

Course Breakfast

Cuisine Aisan, Korean

Servings 1

Calories 320 kcal

Ingredients

  

• 2 slices of sandwich bread
• 20 g shredded king oyster mushrooms
• 1 potato
• 1/2 carrot
• 1/2 tomato
• 5 lettuce leaves
• Chili sauce ketchup
• Salt and pepper to taste

Instructions

 

• Boil the potato until soft, then mash it and add a pinch of salt.
• Shred the carrot and slice the tomato.
• Heat a little olive oil in a pan, add the mushrooms, and season with a pinch of salt and pepper.
• Toast the sandwich bread slices or use them as they are if you prefer a softer texture.
• Place one slice of bread on a flat surface. Layer the mashed potato, shredded carrot, lettuce, tomato, sautéed mushrooms, and sauces (chili sauce and ketchup) on the bread. Place the other slice of bread on top and press down gently to compact the sandwich.
• Cut the sandwich in half and enjoy

Keyword Asian-inspired recipe, healthy recipes, Korean vegetable sandwich, quick breakfast, vegan

If you don’t like chili sauce or ketchup, you can use these condiments instead:

1. Gochujang-based sauces: This fermented chili paste offers a complex blend of sweet, savory, and spicy notes.
2. Soy sauce and sesame oil blends:
   • 3 tablespoons soy sauce
   • 2 tablespoons toasted sesame oil
   • 1 tablespoon brown sugar
   • 1 teaspoon grated ginger
   • 1 minced green onion
3. Vegan mayo and creamy
   • 1 cup silken tofu
   • 2 tablespoons lemon juice
   • 1 tablespoon Dijon mustard
   • 1/2 teaspoon garlic powder
   • Salt to taste

Customizing your sandwich

With this vegan vegetable sandwich, you can adjust the ingredients to make your preferred versions:

1. Adjusting Spice Levels

Spice levels can be modified how in Korean vegetable sandwiches. For those sensitive to heat, try these adjustments:

• Add mild peppers in the ketchup/chili sauce or in the sauce you use
• Balance heat with cooling ingredients like cucumber or avocado

2. Seasonal Adaptations

• Spring: Incorporate tender asparagus and spring onions
• Summer: Feature juicy tomatoes and crisp bell peppers
• Fall: Utilize roasted squash and sweet potatoes
• Winter: Experiment with hearty greens and pickled vegetables

3. Dietary Modifications

Discover More:

Homemade Moroccan Lentil Loaf – a Plant-Based Delight Vietnamese Pho Recipe with Flank Steak (Vietnamese Beef Noodle Soup) Banh Mi Meatballs Recipe (Banh Mi Xiu Mai) Vietnamese Xoi Khuc – Cudweed Sticky Rice Cake Simple Tofu Scramble for a Healthy Vegan Breakfast Oatmeal with Banana and Chia Seeds: A Balanced Breakfast