Pickled Rose
Food and art, mutually inspired.
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Kimchi Deviled Eggs

I’m not going to lie, making deviled eggs is a pain in the ass. Boiling, peeling, slicing, scooping, filling, topping, the list goes on and on. Every time I make them I ask myself, why the F am I doing this to myself? And while I know that it is on trend to make lazy deviled eggs, which I think is genius BTW (thank you Alison Roman), call me masochistic, but I still love the perfect package of a deviled egg.

My take on this classic is inspired by the flavors of Korean BBQ- the filling is studded with kimchi and spicy gochujang chili paste, then topped off with a bulgogi inspired crispy pancetta. If you’ve never had the pleasure of having Korean BBQ, bulgogi is thinly sliced pieces of beef or pork that have been marinated and grilled. The flavors are complex- spicy, salty, sweet, and umami, with a touch of funky fermented goodness for good measure. And while the pancetta topping is totally optional, it’s what makes this recipe special, and worthy of the time suck that is making deviled eggs.

Kimchi Deviled Eggs

Kimchi Deviled Eggs

Kimchi Deviled Eggs

Ingredients:

1 dozen eggs

1/2 C kimchi, finely minced

1/4 C mayo

3 tsp unseasoned rice wine vinegar

1 1/4 tsp toasted sesame seed oil

1/2 tsp gochujang

1/4 tsp kosher salt

5 oz pancetta, diced

2 tsp light soy sauce

2 1/2 Tbsp light brown sugar

2 1/2 tsp mirin

1/2 tsp ginger, grated

1 tsp garlic, grated

1 tsp shallot, grated

1 Tbsp bosc pear, grated

1 Tbsp olive oil

green onions, sliced thin

toasted sesame seeds

Bring a large pot of water to a boil. Add eggs and cook for 11 1/2 minutes. Drain eggs and immediately place in an ice bath to stop the cooking. Peel eggs and slice in half. Remove yolks and transfer to a small bowl. Add mayo, kimchi, rice vinegar, 1/4 tsp sesame oil, 1/4 tsp gochujang, and kosher salt to egg yolks. Mix until fully combined.

In a small bowl combine soy sauce, brown sugar, mirin, 1 tsp sesame oil, 1/4 tsp gochujang, ginger, garlic, shallot, and pear. Add pancetta, and marinate for 30 minutes. In a nonstick frying pan, heat olive oil over medium high heat. Cook pancetta until crispy and brown. Drain and set aside.

Spoon filling into eggs, dividing evenly. Top with crispy pancetta, green onions, and toasted sesame seeds.