Korean Egg and Kimchi Sandwiches Recipe
These breakfast sandwiches combine familiar egg salad with crunchy, lightly spicy kimchi. In Korea, this kind of pairing is popular for home breakfasts and simple work lunches, because it makes good use of leftovers from the fridge. The flavor is similar to classic European egg spread, but with a distinct tangy, spicy kick that really wakes you up in the morning.
South Korea
Difficulty: Easy
🌅
Breakfast
☀️
Lunch
🍿
Snack
🌙
Supper
🌶️
Medium spicy
Salty
Umami
Spicy
Creamy
Filling
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
3
Ingredients
- eggs - 4 piece
- toast bread - 6 slice
- kimchi - 80 g
- mayonnaise - 2 tablespoon
- mustard - 1 teaspoon
- chives finely chopped - 2 tablespoon
- salt - 0.25 teaspoon
- black pepper - 0.25 teaspoon
- butter - 10 g
Main Ingredient:
eggs
Preparation
- Place the eggs in a pot, cover with cold water, bring to a boil, then cook over low heat for 8–9 minutes, until hard-boiled. Then cover with cold water and set aside for 5 minutes to make them easier to peel.
- Peel the eggs, transfer to a bowl, and mash with a fork into small pieces until you get a slightly chunky mixture.
- Lightly squeeze excess juice from the kimchi and chop it into very small pieces so it mixes easily with the spread.
- Add the mayonnaise, mustard, chopped chives, salt, and pepper to the eggs. Mix thoroughly until everything is combined and the mixture is creamy.
- Add the chopped kimchi to the egg spread and gently mix. Taste and adjust the seasoning with a little more salt or pepper if needed.
- Lightly spread a thin layer of butter on one side of each slice of bread.
- Heat a dry pan over medium heat and place the slices butter-side down. Toast for 2–3 minutes, until the bottom is lightly browned and crisp.
- Remove the bread from the pan, spread a thick layer of the egg-and-kimchi mixture on the untoasted side, cover with the second slice, press gently, and cut in half diagonally.
Storage
In fridge:
1 days
Freezing:
No
Gotową pastę jajeczną z kimchi przechowuj w zamkniętym pojemniku w lodówce do 24 godzin. Kanapki najlepiej zjeść od razu, bo chleb mięknie od nadzienia.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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