1 can (360g) unMeat meat-free Luncheon Meat Style
200g unMeat meat-free Nuggets
For the omelet:
50g leeks (white part)
4 fresh eggs
For the sandwich:
8 slices milk bread:
100g butter or margarine:
8 slices cheddar cheese:
salt and pepper to taste
For the Yangnyeom Dip:
1 tbsp gochujang paste:
½ tsp cane vinegar
2 tbsp ketchup
2 tbsp honey or maple syrup
3 tbsp light soy sauce
4 gloves garlic, mashed into a fine paste
black pepper to taste
Slice the unMeat 100% plant-based Luncheon Meat into ¼ inch thick slices.
Thinly shred (or julienne) the cabbage, carrots and leeks (white part) into a mixing bowl.
Beat the eggs and pour the beaten eggs into the mixing bowls, combine with the shredded vegetables and mix well.
In a pre-heated pan, add half of the butter.
Once the butter has melted, pour in some of the egg and vegetable mixture. Shape it into the size of your bread slices.
Remember to flip the egg omelet.
When both sides of the omelet have turned golden brown, add a slice of cheddar cheese on the omelet
Once the cheese has melted, remove the omelet from heat and set aside.
If you have a Japanese tamago pan that’s rectangular, that will make shaping the omelet even easier.
While the pan is still hot, heat up the rest of the butter, and toast the bread slices in the pan.
Once the bread is all toasted, you can assemble the sandwich.
Place a slice of bread on a chopping board, spread a spoonful of the mayonnaise onto the bread.
Next add the omelet with the melted cheese. You may choose to sprinkle some salt and pepper to taste.
Add a slice of the unMeat 100% plant-based Luncheon Meat and a spoonful of ketchup.
Top it with a slice of toast, and your sandwich is done!
For an extra buttery texture to your sandwich, you may substitute milk bread with brioche.
For an option higher in fiber, substitute the milk bread with wholewheat bread
In a mixing bowl add the ingredients for the yangnyeom dip: light soy sauce, cane vinegar, ketchup, Gochujang paste, honey, garlic paste and black pepper. Mix well. Set aside.
If you have a blender, blend all ingredients until smooth, and set aside.
Fry the plant-based Nuggets in an airfryer for 5 min or until golden brown.
Set them onto your serving plate.
You may cut the sandwich into quarters for easy snacking.