It seems that I could not stay away from the kimchi for too long… A new idea hit me that I just had to try; a kimchi egg salad sandwich. Egg salads generally consist of mashed hard boiled eggs in a mayonnaise based dressing along with anything else that you wish. Since kimchi went so well in the
hot cheesy kimchi dip
that I recently made I was willing to bet that kimchi and mayo would be another great flavour combination that it would just make an egg salad sandwich. When I think about eggs I naturally tend think about bacon and given that bacon also goes well with kimchi I would definitely be adding some to the sandwich. A sandwich is one of those cases where you need to worry about all of that moisture in kimchi because no one likes a sandwich with wet bread. A great way to remove some excess moisture, and to add flavour at the same time, is to saute the kimchi and caramelize it a bit. Since I would already be cooking some bacon I figured why not caramelize the kimchi in some of the bacon grease for even more flavour? (If you are omitting the bacon, caramelize the kimchi in a touch of toasted sesame oil.) Another great flavour combination is mayonnaise and gochujang (a Korean chili paste) so added a touch of it and it had the nice side effect of boosting the bright red colour. The kimchi egg salad sandwich turned out so well!! All of those individual flavour combinations combined to form something greater than the sum of their parts. I will definitely be making more of these sandwiches! I had better start a new batch of kimchi soon.
Kimchi Egg Salad Sandwich
ingredients
- 2 eggs
- 2 strips bacon (cut into bite sized pieces, optional)
- 1/4 cup kimchi (drained and chopped)
- 1 tablespoon mayonnaise
- 1 teaspoon gochujang
- 1 green onion (sliced)
- 1 teaspoon sesame seeds (toasted)
- 2 leaves of lettuce
- 2 slices of bread
directions
- Place the eggs in a sauce pan, cover with water and bring to a boil.
- Turn off the heat, cover and let sit for seven minutes.
- Transfer the eggs to a large bowl filled with cold water and let cool.
- Meanwhile cook the bacon and set aside
- Saute the kimchi in the bacon grease until caramelized, about 3-5 minutes.
- Peel the eggs and mash to the desired consistency mixing in the kimchi, bacon, mayonnaise, gochujang, green onion and sesame seeds.
- Assemble sandwich.
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That sounds amazing! I worked at a little restaurant owned by a korean family a few years ago – every day we'd sit down to a big family style lunch… I don't think I'd ever been fed so well in my life! I've fallen out of touch with them and cannot wait to get my hands on some homemade kimchi again!!
In our house, Sunday nights are egg sandwich nights, I can imagine the look on my family's faces if I whip up this version…….
The picture just says "bite me"!!!
Haha LOVIN' the obsession over kimchi! I recently also had a craving, but was too impatient to make my own so I ventured to a Korean restaurant here in Edmonton (check the blog, just in case you ever come here)! By the way, I am coming to Toronto soon! Any Korean restaurant recommendations??! I'll be staying in the downtown area!
Oh I love the fact that you come up with these western style kimchi recipes all the time! Brilliant.
i have kimchi on the brain…and now i've come across your amazing sandwich!!
I can never have enough of kimchi. It's so appetising. I like how you adapt it to make into a sandwich. Looks delicious.
you are seemingly addicted to kimchi! what is it??
Fantastic and very original! A sandwich I'd gladly gobble for lunch…
Cheers,
Rosa
I love your addiction to kimchi. It is spawning so much creativity! I normally don't love egg salad because of the prevalent taste of mayo. But I have a feeling the kimchi would overpower that.
two of my favorite things combined. how genius! i can't wait to try and make this!
You have the most creative kimchi concoctions! My husband is Korean and we eat our fair share (see the kimchi fried pork on my blog).
yes!!! I am a huge kimchi fan. Kevin you are so damn creative!
Wow, Kevin. Thank you for these Kimchi posts. I love the ideas you come up with. I'm definitely trying this! And sauteeing the kimchi in the grease is a great idea. I would do the same at a Korean restaurant when cooking up Samgyupsal (pork belly). It transforms the kimchi into crispy goodness.
A totally genius idea for using kimchi. Egg salad? Why, of course. Heck, I can imagine it would be good in chicken salad, too. Great addition!
Your creativity continues to amaze me. Kimchi, eggs, and bacon sound like a fabulous combination to me!
fantastic idea! I never thought to add kimchi to egg salad but it should give it a great kick!
Great idea. I've always been lukewarm on egg salad because the whole eggy thing just gets overwhelming. The addition of kimchee (and bacon) really raises the bar on what egg salad can do!
Trying to get my head wrapped around this fusion dish but I think I'll just have to try it. I can't live without eggs and kimchi's right up there too.
What a great idea!
Peet: In general kimchi is a Korean pickle. In this case it is spicy fermented cabbage.
Mariel: I hope that you have a great time while in Toronto! Unfortunately, I spend way to much time cooking to go out 🙂 so I have not visited a lot of Korean restaurants. Koreantown is packed with Korean restaurants and it is located along Bloor Street between Christie and Bathurst.
kimchi in egg salad ?? wow i like the way you think. looking forward to trying it out! thank u 🙂
This looks fantastic! Brilliant idea! I don't think I would ever cook Kimchi though, since it is fermented that would kill all the good bacteria/probiotics in it and I want that to stay alive!
oh my lemons! this shall be my breakfast tomr:)
Kickass idea, Kevin. Really smart!
I've always wondered how to thicken up mayo salads without cooking flour into them. Hmm, would mashed potato work?
From one kimchi addict to another – thanks! Just made this for lunch, with only one slice of bacon (gotta stay healthy). It was great!
Next time I'll probably use a roll instead of bread to prevent the giant mess of all my sandwich fillings falling out. I may also try with some really well drained kimchi to keep the crunch and probiotic benefits.
I made this last night for my husband (I'm veggo) – it rendered him speechless with bliss! Well done.
Greg Weiss: I generally try to use the minimum amount of mayo in salads like this. If I wanted to thicken it up a bit I would try replacing some of the mayo with a nice thick Greek style strained yogurt. I think that the mashed potatoes would also work well as a thickening agent in an egg salad.
Seems I have no choice but jump on the kimchi wagon. this sandwich looks perfect.
I love the variety of recipes you have – very international. I'm totally trying this recipe today! =D