Vegan Korean Street Toast (Vegan Isaac Toast)


Isaac Toast is a popular chain in Korea that sells next-level breakfast sandwiches with a cult following. In its most classic form, it’s essentially a ham, egg, cheese, corn, pickle and shredded cabbage sandwich. Sounds boring right? Yup. Thought so. When i first heard about Isaac Toast I was seriously skeptical. Looked just like a ham and egg sandwich to me! Nothing spesh! What’s the big deal?

WELP. It’s all in the sauce, baby!


The key to what makes this sandwich SO irresistibly good is the sauce! (It’s always the sauce isn’t it)


It’s a kiwi fruit based sauce. Yes. The fuzzy lil brown fruit.


Isaac Toast with Vegan Spam (I used omnimeat)


The sauce is savoury, salty, sweet, bright, tangy and just oh-so-darn-delicious. I think the sauce mixed with the sulphurous-ness of egg is what’ makes this so delicious. I would highly recommend getting black salt for this recipe – it’s a salt that tastes like eggs!


There’s also a little pineapple that gives it a tangy edge that is just too good. I do think fresh pineapple would be best for this recipe but canned will do if you don’t want to buy a whole pineapple just to use a little bit.


For the sauce recipe, I basically just veganised the kiwi sauce from Seongkyong Longest’s website for Isaac Toast and played around with the amounts a little to fit my palette, so I can’t take full credit for this one!


Once you’ve got the hang of it, get creative and switch it up! I think Isaac Toast would be awesome with a burger patty or a hashbrown sandwiched between all the goodness. I also think a vegan sausage pattie would be delicious.

Vegan Korean Street Toast (Vegan Isaac Toast)

Korean Isaac Toast

Prep Time 15 minutes
Cook Time 20 minutes



  • 2 kiwi fruits
  • 40g fresh pineapple
  • 1 cup vegan mayonnaise
  • 1/3 cup rice malt syrup
  • 1/4 white onion
  • 1/2 tsp salt


  • folded vegan brekky egg I make double what is listed in my recipe and store in a jar for up to 3-4 days in the fridge
  • vegan ham or bacon
  • vegan cheese
  • vegan butter, for frying
  • cabbage, very finely shredded
  • pickles
  • sweet corn kernels
  • white bread
  • vegan butter
  • kiwi sauce
  • black salt


  • Place all sauce ingredients into a blender and blend together until smooth. It’ll be a bit liquidy but that’s okay, keep in the fridge for up to a week – it gets thicker over time!
  • Butter 2 slices of bread on both sides and set aside.
  • Cook your vegan egg by melting butter in a fry pan. Pour in just enough batter to cover the base of the pan when you swirl the pan around. Sprinkle some corn kernels into the centre. Cook for a few minutes until the top is no longer shiny or liquidy, then you can fold in the edges to make it a square shape. Flip, cook for a further 1-2 minutes. Place a piece of cheese on the top and move your egg to the side of the fry pan. Add your vegan ham or bacon to the pan to heat through and then pile on top of the egg and cheese. Remove from heat.
  • Toast your toast in the pan for a few minutes each side until golden brown.
  • To assemble, spread a little kiwi sauce on both pieces of bread. Top with the egg and ham stack, pickles and a small handful of cabbage. Sprinkle some black salt on and drizzle with some more kiwi sauce.
  • Close up your Isaac Toast and EAT AND ENJOY!!!!
Keyword Vegan
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Hi, I'm Liz!

Welcome to my blog! We do vegan and plant-based food here. Delicious recipes that are tasty, easy and nourishing for the soul. Recipes that hit the spot, you know? I’ve been plant-based for over 8 years now and love sharing my recipes with you all. Follow along on instagram for more.

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