Name: Will a Chef Impress Gordon Ramsay with Their Asian Style Street Toast?
Uploaded: 2025-06-18T17:06:13.000Z
Duration: 8 min 31 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Hey, Naisha, it's me, your favorite chef.

Hope the Top Kitchen is treating you well.

But trust me, you will not be up there for long.

Anyway, you know how competitive I am, right?

Now, we both love street food, especially from Asia.

So I'd like to set you a challenge to see what you can cook up for the perfect lunch inspired by Korea.

And come on, you know and I know, there are so many delicious things you can cook up.

I can't wait to see what you're going to be brewing up.

Welcome to Next Level Kitchen, where Gordon is challenging the mentors of Next Level Chef to help take your cooking to the next level.

And today, I've been challenged to make something quick and also easy for lunch, something for those work-from-home days.

Korean street toast you'll find everywhere on the streets of Korea.

Lots of cabbage, a little bit of carrot, a little bit of onion, sort of bound together with a little bit of scrambled egg.

So what I'm going to do is just slice my bread first.

You can use something like brioche, or even just sliced white bread.

Nothing like sourdough or rye, just a really neutral bread.

And I'm going to actually serve my Korean street toast open-faced.

So we're going to serve it thick, beautiful toast open-faced.

And the fun plot twist to my Korean street toast is I'm actually going to caramelize some brown sugar on my toast.

Generally, you see this in the streets of Korea.

And they'll sort of sprinkle on granulated sugar for that sweet moment.

That pairs really nicely with the ketchup.

So to add a little bit of texture, I'm actually going to caramelize my sugar right onto the bread.

I've actually cut up some carrots, onion, and celery ahead of time.

But I really wanted to show you this fun, simple trick.

Something I do often is use the tools in my kitchen.

And you can make really light work just sort of shaving down your cabbage.

This is a great stress reliever, too, right?

In between those Zoom calls, you're at home.

Just go in there and go to town on some cabbage, right?

So you actually want about 50% cabbage and 25% onion, 25% carrot, right?

Yellow onion, white onion, whatever you have in your pantry.

I actually just add a pinch of salt to this and allow this to sort of wilt down.

This is going to draw out some of the natural moisture in the vegetables.

And you just want to kind of break it down a bit.

And what that is going to do is it's going to sort of break down those natural fibers in the vegetable.

And while that sits, I'm going to start to caramelize the toast, which is super fun.

But you know, we're going to Naisha-ize it a little bit.

So I'm going to take a little bit of butter and just kind of put that on my beautiful griddle pan here.

And I want to sort of raise the smoke point of that butter so it doesn't caramelize too quick by adding a little bit of oil.

And it's going to make this sort of beautiful caramel.

So I'm going to just allow this to caramelize as I start to build the rest of this beautiful toast.

So while this toast is starting to caramelize and the sugar's starting to caramelize, the butter is going to give it this incredible texture, I'm going to use a little bit of ham.

Some of you guys might not like it, but I think most of you guys do secretly like it.

So I'm just going to take some American cheese and allow that to kind of melt over top as the bread is caramelizing and those delicious sugars are going to create this most craveable texture on the toast.

So these vegetables have literally sat for 30 seconds, right, to a minute.

So now the natural water is starting to come out of the vegetables.

And essentially, this is meant to sort of be a binder.

So a couple eggs, a little bit of egg to bind your vegetables together.

Sort of breaking down those vegetables in the beginning is going to allow this mixture to become sort of soft and allow them to be pliable so they stick together.

Just going to add a little bit of sliced scallion to this as well.

Just a little bit of fat down on the pan.

Oh, caramelized, beautiful deliciousness.

So the beautiful thing, it sounds unconventional, right, to have this caramelized sugar sort of on the bread.

But it plays really nicely with the ketchup.

Don't forget to go hit your mouse so they all still think you're at your computer, right?

Going to add a little bit more oil to this.

Really want that to get some nice texture and fry.  Ooh, yes.

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Will a Chef Impress Gordon Ramsay with Their Asian Style Street Toast?

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