Korean Cinnamon Sugar Toast

Name: Korean Cinnamon Sugar Toast
Total time: 5 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 1 slice of white bread; butter; 2 tsp sugar; 1/4 teaspoon of ground cinnamon

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5 minTotal time

EasyDifficulty

182kcal / serving

Ingredients

For 1 serving

servings

1 slice of white bread
butter
2 tsp sugar
1/4 teaspoon of ground cinnamon

Ingredient substitutions

white bread A similarly sized slice of soft sandwich bread
butter An equal amount of plant-based butter
sugar An equal amount of light brown sugar
ground cinnamon An equal amount of pumpkin pie spice

Nutrition per serving

Estimated values for 1 serving, 182 kcal

Protein3 g

Carbohydrates25 g

Fat8 g

Fiber 1 g · Sugar 9 g · Sodium 170 mg

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A tooth-achingly sweet Korean-style dessert made of crispy toast and a cinnamon sugar coating.

Dessert Korean

Steps

Preheat a non-stick pan over medium heat.
Spread butter generously over one side of the bread.
In a small bowl, mix the sugar and cinnamon together.
Dip the buttered side of the bread into the sugar mixture, ensuring it is completely coated.
Place the bread in the preheated pan and cook for 2 minutes, flipping it halfway.
Serve warm and enjoy!

Tips for Korean Cinnamon Sugar Toast

A deep golden, crisp surface with fragrant cinnamon is a good cue; pale bread may need a little more time.
Keep the heat moderate: sugar can darken quickly, and excess sugar falling into the pan may scorch.
Serve soon after cooking for the best contrast between the crisp coating and soft center.

Drink pairing

A cup of black tea
Its clean, gently tannic flavor balances the buttery sweetness and cinnamon.

0% option: A cup of black tea

Storage

Best eaten fresh, since the coating loses its crispness as it sits. Refrigerate leftovers within 2 hours and keep for 3–4 days; reheat until steaming hot, though the texture may soften.