Ingredients

  •  

    1 can (360g) unMeat meat-free Luncheon Meat Style                                     

    200g unMeat meat-free Nuggets                                                            

     

    For the omelet:

    100g cabbage                                               

    50g carrot                                                

    50g leeks (white part)                                                           

    4 fresh eggs

                                             

    For the sandwich:

    8 slices milk bread:                                                      

    100g butter or margarine:                                                          

    8 slices cheddar cheese:                                                   

    64g ketchup

    64g mayonnaise                                                                                

    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 

     

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Recipe Courtesy of
Asian Food Network

Korean Toast with Crispy unMEAT Nuggets

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Dig into this healthy Korean street toast made with juicy plant-based luncheon meat. Our sticky sweet-spicy Yangnyeom dipping sauce goes perfectly with crispy plant-based Nuggets… perfect for a party with kids or a K-drama binge at home! With 100% plant-based unMEAT, you can get all of the protein, plus all the fiber you need for a healthy life.
  • Easy
  • 20 min
  • 15 min
  • 10 min
  • 20 steps
  • 19 Ingredients
  • Easy
  • 20 steps
  • 19 Ingredients
  • 20 min
  • 15 min
  • 10 min

Directions

  1. Prepare the plant-based luncheon

    • Slice the unMeat 100% plant-based Luncheon Meat into ¼ inch thick slices.

    • Fry the plant-based luncheon in an airfryer for 5 min or until golden brown,set aside to coo
     Prepare the plant-based luncheon


  2. Prepare the omelet

    • 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.

    Prepare the omelet


  3. Assemble the sandwich

    • 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



  4. Make the Yangnyeom dip for the Nuggets

    • 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.

    Make the Yangnyeom dip for the Nuggets


  5. Prepare the plant-based Nuggets and serve it up!

    • 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.

    Prepare the plant-based Nuggets and serve it up!


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    Ingredients
    •  

      1 can (360g) unMeat meat-free Luncheon Meat Style                                     

      200g unMeat meat-free Nuggets                                                            

       

      For the omelet:

      100g cabbage                                               

      50g carrot                                                

      50g leeks (white part)                                                           

      4 fresh eggs

                                               

      For the sandwich:

      8 slices milk bread:                                                      

      100g butter or margarine:                                                          

      8 slices cheddar cheese:                                                   

      64g ketchup

      64g mayonnaise                                                                                

      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 

       

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