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[48 - 49] - [Alvin] Hello there.

[49 - 50] Welcome back to another episode

[50 - 51] of "Anything with Alvin",

[51 - 52] where this week we're gonna be making

[52 - 55] Korean pizza toast, which seems to be a pretty delicious

[55 - 56] snack served on the streets of Korea,

[56 - 59] and I've also watched it in many other videos I've seen.

[59 - 61] It's a variation on Gilgeori toast,

[61 - 63] or literally translated to street toast,

[63 - 65] popularly served with cabbage, eggs,

[65 - 67] and a multitude of delicious topic,

[67 - 69] making it a quick, easy, cheap but delicious snack.

[69 - 71] Since this is a pizza version,

[71 - 72] we'll start by going ahead

[72 - 74] and take out the sausage from the casing,

[74 - 76] making sure to get the meat out into one little pile,

[76 - 78] and then cracking and seasoning our eggs

[78 - 80] about six eggs together well beaten

[80 - 81] with some salt and some pepper.

[81 - 83] Set that off to the side and go ahead and grate

[83 - 84] about one whole cup

[84 - 86] of shredded low moisture mozzarella cheese.

[86 - 88] Now in the video, they're using quite a number

[88 - 89] of sauces on the toast,

[89 - 90] and there seems to be a green one

[90 - 91] that we're not really sure what that is.

[91 - 93] Now, assuming that this kind of goes along

[93 - 96] with the pizza vibe, let's just make a honey pesto sauce.

[96 - 99] I'm adding honey because typically in a Korean cuisine

[99 - 100] it's common to find sugar,

[100 - 102] and I honestly think this would taste pretty good with it.

[102 - 104] Now that we filled our spilling quota for the video,

[104 - 106] we're gonna go ahead and start browning our sausage in a pan

[106 - 109] just until it's cooked it into small little chunks.

[109 - 110] Luckily, we have a flat top that we're able

[110 - 112] to replicate the sort of a street style cooking on,

[112 - 114] and we're gonna go ahead and take this

[114 - 115] and butter the whole entire surface,

[115 - 118] keeping the heat to a medium low to toast some bread.

[118 - 120] We're gonna go ahead and throw down four slices

[120 - 122] of nicely fluffy milk bread that we're able

[122 - 123] to acquire from a local bakery

[123 - 125] and two of these square molds

[125 - 127] that they seem to be using in making a lot

[127 - 129] of this Gilgeori toast in videos.

[129 - 131] First, we're gonna put some of our egg mixture

[131 - 133] into our square molds and let that sort of set

[133 - 135] before we start to add a little bit more toppings.

[135 - 137] I have here a spoonful of corn

[137 - 139] followed by a little bit of that crumbled sausage.

[139 - 141] Then we're gonna start adding some cheese on top,

[141 - 143] followed by a couple of slices of pepperoni

[143 - 144] as they did in the video.

[144 - 146] Once that's all done, we're gonna flip all the bread to see

[146 - 148] that we have a nice golden toast on everybody.

[148 - 150] To mirror the vendor in the video,

[150 - 151] we're gonna squeeze a little drizzle

[151 - 153] or squiggle of marinara sauce first,

[153 - 155] followed by our honey pesto sauce,

[155 - 156] and then use a spatula to try

[156 - 159] to carefully remove the egg square from the mold

[159 - 160] because the egg isn't fully cooked through

[160 - 162] and the cheeses started to melt.

[162 - 163] But once you're able to get that out,

[163 - 165] flip it over to cook the egg on the other side

[165 - 167] and kind of tuck those edges in to make sure

[167 - 168] that nothing really spills out.

[168 - 170] Once the patties are nice and set

[170 - 171] and we give the other side a good look

[171 - 173] that's gonna go and stack directly on the bread

[173 - 175] and in the video they seem to add of what seems

[175 - 178] to be either a relish or some onion condiment.

[178 - 179] We're not really sure exactly what it is,

[179 - 181] so we opted for relish.

[181 - 183] To finish up, that gets a drizzle of QP mayo,

[183 - 185] and then nice couple leaves of crunchy cabbage,

[185 - 187] which seems to be the unique ingredient in this dish.

[187 - 189] Once we're all done here, those get stacked up

[189 - 191] with their top bun or top piece of bread

[192 - 195] wrapped up in a piece of parchment paper and served to me.

[195 - 197] Now going into this, I wasn't actually sure

[197 - 198] what this was gonna taste like.

[198 - 199] This pretty much had everything

[199 - 200] besides the kitchen sink in it,

[200 - 202] but as I was eating it,

[202 - 204] it actually kind of blew my mind about how delicious

[204 - 206] and balanced everything was.

[206 - 207] Usually a lot of street foods

[207 - 209] or foods like this can be pretty heavy,

[209 - 211] but delicious that you can't really eat too much of it.

[211 - 213] But this thing was actually so good

[213 - 215] that we finished it within like two minutes.

[215 - 217] It has crunch, it has seasoning, it has salt, it has sugar,

[217 - 220] it has flavor, it has aroma, it has bread, it has meat,

[220 - 221] it has cheese, it has eggs.

[221 - 222] It's an all in one.

[222 - 224] A good thing we made two though,

[224 - 225] so one we could show you guys a nice

[225 - 226] little cross section here.

[226 - 228] Pretty good layers we got going on,

[228 - 230] and it was so good that I needed to make sure

[230 - 232] that Steve and Rachel could also experience this.

[232 - 235] You can't hear it, but they're also exclaiming in surprise

[235 - 237] about how much they enjoyed this thing.

[237 - 239] We've made a lot of delicious things on the show,

[239 - 241] but I will say as far as delicious and balanced,

[241 - 242] at least health wise,

[242 - 244] this feels like the pinnacle of both.

[244 - 245] Everything just works.

[245 - 248] Now while making this toast, I had a lot of ideas

[248 - 250] about what other variations we could make

[250 - 253] as this has so many ways that you can eat it in Korea,

[253 - 255] so let's just make some other versions.

[255 - 257] Rachel requested a bacon, egg, and cheese

[257 - 258] because she would like to eat

[258 - 260] that tomorrow and save some for later.

[260 - 261] So we're gonna do exactly that.

[261 - 263] You got some bacon that we're gonna throw onto the flat top

[263 - 266] and crisp up into smaller, more manageable pieces

[266 - 268] that they're not huge long strips.

[268 - 270] We're gonna take that out and add a little bit more butter

[270 - 272] to toast our leftover slices of bread.

[272 - 274] Now in our square egg patty situation,

[274 - 276] we're gonna go ahead and ladle some of our egg mixture in

[276 - 279] and this time use a slice of American cheese,

[279 - 282] which fits so satisfyingly well in this square mold.

[282 - 284] After that goes in, we're gonna add a good helping of bacon

[284 - 286] to each of those, and on the toasted bread,

[286 - 288] instead of our marinara and pesto sauce,

[288 - 291] we found some ketchup and some nice hot sauce in the fridge,

[291 - 293] which is really good in a bacon, egg, and cheese

[293 - 295] if you've never had it before, then the egg patties come out

[295 - 297] and get a nice flip to sizzle on the other side.

[297 - 299] We're gonna go ahead and stack those right on top

[300 - 301] of our bread.

[301 - 302] Instead of mayo and cabbage,

[302 - 304] we're just gonna finish with mayo and black pepper,

[304 - 306] as we didn't want the cabbage

[306 - 307] to wilt too much by the next day.

[307 - 308] Now these are ready.

[308 - 309] They're gonna come off the grill,

[309 - 311] and we also made some extra pizza toast

[311 - 313] with all the extra ingredients that we had,

[313 - 314] so at the end of the day,

[314 - 316] we have a lot of sandwiches to make sure

[316 - 317] that we pack home for everybody to take.

[317 - 319] And now I will leave you with a cross section

[319 - 321] of our bacon, egg, and cheese toast.

[321 - 324] Definitely a more Western American version of this style,

[324 - 326] but all in all, I'm say really, really happy

[326 - 327] with the result of this.

[327 - 330] There's a lot of different variations you could do at home,

[330 - 332] and I think the key to this is having a nice big pan

[332 - 333] and that little square mold

[333 - 334] that could really make sandwiches

[334 - 337] like this super satisfying and fun.

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