Updated: Mar 3
I always have eggs and kimchi in my fridge and one day I was wondering what I could create with these.
Then I came up with this kimchi stuffed boiled egg!
Kimchi and soft boiled eggs are a winning combination that is the perfect complement to a bowl of rice.
I will definitely repeat this recipe again for breakfast to enjoy with my SOY CREAMY MISO SOUP and of course a bowl of rice!
<KIMCHI STUFFED BOILED EGGS/ キムチゆで卵>
＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 9 minutes
2 tablespoons kimchi
1 teaspoon Soy sauce
1 teaspoon Toasted sesame oil
1. Bring the water to a boil. Cook eggs for 9 minutes. Transfer the eggs into an ice bath. Peel the shells. Chop the kimchi into small chunks.
2. Cut the boiled eggs in half and remove the egg yolks. Mix the egg yolks together with the chopped kimchi, soy sauce and toasted sesame oil. Put them back into the egg whites. Garnish with some sesame seeds and nori seaweed. Now it's ready to be enjoyed.
・Please cook the egg more than 8 minutes otherwise the egg yolk will be too runny.
<Recommended side dish>
Store them in an air-tight container in the fridge for up to 2 days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
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