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Inkigayo Sandwich Recipe
Basic Sunday
Enjoy the delicious two-in-one sandwich! The ingredients are mainly eye balled so you can adjust however you want to! These measurements are here for guidelines.
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Prep Time
30
minutes
mins
Course
Breakfast, Main Course, Snack
Cuisine
Korean
Servings
1
Ingredients
4
slices of white bread, crust cut
Jelly, strawberry or etc
Egg and Potato Salad
1
egg
half of a potato
1 1/2
tbsp
cucumber or pickles, chopped
3
tbsp
Japanese mayo
pinch of salt and pepper
Cabbage Salad
1
cup
cabbage
3
imitation crabs, shredded
3
tbsp
Japanese mayo
1
tsp
ketchup
optional
Instructions
Boil and peel an egg
1 egg
Peel half of a potato and chop into chunks
half of a potato
Boil the potato until soft
Mash the egg into tiny chunks and potato until smooth
In a bowl, mix mashed egg, potato, Japanese mayo, salt/pepper, and cucumber/pickles
1 egg,
half of a potato,
1 1/2 tbsp cucumber or pickles, chopped,
3 tbsp Japanese mayo,
pinch of salt and pepper
Set it aside
Cabbage Salad
Cut cabbage into bite-sized pieces
1 cup cabbage
Add it to a bowl
Shred imitation crab and add it in the bowl with the cabbage
3 imitation crabs, shredded
Mix with Japenese mayo, ketchup, and salt/pepper
3 tbsp Japanese mayo,
1 tsp ketchup,
pinch of salt and pepper
Assemble the sandwich
First slice (the bottom of the sandwich), spread the potato and egg mix
4 slices of white bread, crust cut
Second slice, spread jelly
Jelly, strawberry or etc
Third slice, spread cabbage salad
Fourth slice, top the sandwich
Wrap the sandwich tightly and let it sit for 5 mintues