Summary of "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

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.
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.
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.
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.