양배추와 계란으로 이런 맛이 나오다니??? 인기 있는 이유가 있네요 :: 인기가요 샌드위치 만들기 :: Inkigayo Sandwich :: Cabage Eggs Sandwich

Recipe — Inkigayo (인기가요) Cabbage & Egg (Crab) Sandwich

Source/presenter: Video titled “양배추와 계란으로 이런 맛이 나오다니??? 인기 있는 이유가 있네요 :: 인기가요 샌드위치 만들기 :: Inkigayo Sandwich :: Cabbage Eggs Sandwich” (subtitles provided)

Note: If exact measurements are missing in any step, adjust quantities “to taste.”

Yields

• Makes a tall, multi-layer sandwich intended for 2 people.

Ingredients

• Shredded cabbage: 140 g (about 2 handfuls)
• Carrot: 20 g (shredded)
• Salt for cabbage: 1.5 g (0.5 tsp) — “add a little salt”
• Sugar for cabbage: 3 g (0.3 tsp)
• Mayonnaise for cabbage salad: 30 g (≈1.5 Tbsp)
• Large boiled eggs: 2
• Crab stick (imitation crab), shredded/chopped: 34 g
• Sugar for egg/crab mixture: 3 g (0.3 tsp)
• Mayonnaise for egg/crab mixture: 20 g (1 Tbsp)
• Black pepper: a little (to taste)
• Sandwich bread (sliced)
• Strawberry jam (for one layer)

Equipment & prep

• Mixing bowls
• Knife or shredder (for cabbage, carrot, crab stick)
• Hands or cloth/strainer to squeeze liquid from cabbage
• Spoon or spatula for mixing and spreading
• Plastic wrap (to wrap sandwich)
• Refrigerator (optional chilling)
• Cutting board (to slice sandwich)

Method — step-by-step

1. Prepare cabbage salad

   • Shred 140 g cabbage and 20 g carrot. Put in a bowl.
   • Add about 1.5 g (0.5 tsp) salt, mix, and let sit/marinate for 10 minutes.
   • After 10 minutes the cabbage will release water — squeeze out the water thoroughly (use hands or a cloth/strainer).
   • Taste the squeezed cabbage to ensure it’s not too salty.
   • Add 3 g (0.3 tsp) sugar and 30 g (≈1.5 Tbsp) mayonnaise. Mix until combined — this yields a crispy cabbage salad.

2. Prepare egg + crab salad

   • Boil, cool, peel, and crush/mash 2 large eggs into small pieces (not fully puréed).
   • Shred or chop 34 g crab stick into small pieces.
   • Combine eggs, crab stick, 3 g (0.3 tsp) sugar, 20 g (1 Tbsp) mayonnaise, and a bit of black pepper. Mix to form the egg/crab salad.

3. Assemble the sandwich (multi-layer / tall build)

   • Lay out sliced sandwich bread.
   • Place the cabbage salad on one slice (or one layer).
   • Place the egg/crab salad on another slice (or another layer).
   • Spread strawberry jam on one side of a slice (used as a top or middle layer for sweet contrast).
   • Stack bread and fillings to build a tall sandwich.
   • Wrap the finished sandwich tightly in plastic wrap to hold shape.

4. Resting / serving

   • The sandwich can be eaten immediately.
   • Alternatively, refrigerate and eat after 1–2 hours — the maker notes it tastes better with moister bread.
   • Unwrap, slice, and serve. The sandwich is intentionally thick/tall.

Technique cues & timings

• Marinate cabbage 10 minutes to draw out water.
• Squeeze out cabbage liquid thoroughly — important for texture and to avoid soggy bread.
• Taste after squeezing to avoid over-salting.
• Mash eggs into small pieces (retain some texture).
• Assemble into a tall, multi-layer sandwich and wrap to compress and hold shape.
• Optional: chill 1–2 hours for better texture and moisture distribution.

Chef tips, common mistakes & serving suggestions

• Do not skip squeezing the cabbage; excess water affects texture and makes the bread soggy.
• Taste the cabbage after squeezing so you don’t make it too salty.
• Use moist bread — the moister the bread, the better the final taste (per the video).
• Embrace a thick/tall build — the creator emphasizes height contributes to flavor.
• Strawberry jam provides a sweet contrast to the savory salads.
• Both immediate serving and chilling for 1–2 hours are acceptable depending on preferred texture/temperature.

Variations

• Serve immediately or after chilling 1–2 hours (textural/temperature variation).
• No other ingredient substitutions are specified in the source subtitles.

End / Source

• Video: “양배추와 계란으로 이런 맛이 나오다니??? 인기 있는 이유가 있네요 :: 인기가요 샌드위치 만들기 :: Inkigayo Sandwich :: Cabbage Eggs Sandwich” (subtitles provided).