Korean Hanwoo Toast
Persons
3
Preparation time
Difficulty
Cost
Recipe created by :
Romain Legroux, Baker Expert South Korea
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 3 Bun’n’Roll
- 180g Korean Hanwoo beef (rump steak)
- 60g fresh kimchi (crunchy)
- 4 eggs
- 35g matchstick carrots
- 35g diced mushrooms
- 35g finely sliced leeks
- 50g grated red cabbage
- 12g mustard
- 80g melted mozzarella
- 10g pre-cut roasted dried seaweed
- 10g sugar
- Salt and pepper
Preparation steps
- Make omelette with eggs, carrots, mushrooms, leeks and a pinch of salt and pepper.
- Thaw the Bun'n'Rolls for 1 hr then roll them in sugar and sprinkle with small pieces of seaweed.
- Cook the Bun’n’Roll in a waffle machine for 4 mins.
- Cook omelette in the oven at 175°C for 7 mins. Use a 12cm silicone mould at least 2cm high for the omelette.
- Pan-fry steak until rare and leave to rest in foil until plating.
- Spread mustard over the entire Bun’n’Roll then add omelette.
- Top with red cabbage then finely sliced steak.
- Garnish with kimchi then mozzarella melted in a pan.
- Finish with the top half of the Bun’n’Roll.
- Best served hot for a fuller flavour but you can serve it cold too.