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Kimchi Deviled Eggs with Pickled Radish

Kimchi Deviled Eggs with Pickled Radish

These Kimchi Deviled Eggs feature eggs pickled in kimchi juice sliced and stuffed with their own yolks mixed with kimchi, mayo, and gochugaru. The eggs are then garnished with pickled radish, cucumber, and sage leaves and blossoms.
Prep Time 25 mins
Cook Time 15 mins
Pickling Time 1 d
Course Appetizer, Snack
Servings 12 eggs

Equipment

  • 1 mandolin optional

Ingredients
  

  • 6 large eggs fridge cold
  • ½ tsp baking soda
  • 1 (500ml, 17 fl oz) jar kimchi
  • ½ cup rice wine vinegar
  • 2 large radishes ** sliced thin on a mandolin
  • 2 tbsp mayo
  • 1 tsp gochugaru
  • 1 mini cucumber thinly sliced on a mandolin
  • sage leaves and blossoms to garnish, optional

Instructions
 

  • Bring a small saucepan of water up to a boil. Add the baking soda and reduce the heat to medium-low. Using a spoon, lower the eggs into the water one at a time. Cook for 10 minutes.
    6 large eggs, ½ tsp baking soda
  • Once the 10 minutes are up, transfer the eggs to an ice bath. Let the eggs sit for 20-30 minutes. Peel the eggs and set them aside.
  • Pour the entire jar of kimchi into a fine mesh strainer. Using a muddler and/or your hands, force as much liquid out of the kimchi as possible. Aim for about a cup but try to get more if possible. Return the kimchi to the jar and set the juice aside.
    1 (500ml, 17 fl oz) jar kimchi
  • Place the eggs in a resealable container just big enough to fit them in a single layer. Pour the kimchi juice on top of the eggs and add the vinegar. The eggs should be fully immersed but if they are not, add more vinegar.
    ½ cup rice wine vinegar
  • Add the radish to the container and give everything a quick toss to ensure the radish is evenly dispersed. Cover and transfer the container to the fridge and let pickle for 24 hours.
    2 large radishes **
  • Once the eggs are pickled, take them and the radishes out of the brine and set them aside. Pat the eggs dry with a paper towel and slice them in half.
  • Take a ⅓ cup of the kimchi and finely chop it. Place it in a medium-sized bowl and add the mayo and gochugaru. Remove the yolks from the eggs and add them to the bowl as well. Mash everything together using a fork until you have a smooth cohesive mixture.
    2 tbsp mayo, 1 tsp gochugaru
  • Arrange the cooked egg whites on a platter. Transfer the yolk mixture to a piping bag fitted with a large round tip. Pipe the yolk mixture into the whites. Garnish the eggs with the pickled radish, cucumber slices, sage leaves, and blossoms. Either serve immediately or chill until ready to serve.
    1 mini cucumber, sage leaves and blossoms

Notes

** If you don't have a mandolin, you can use a sharp chef's knife.
Keyword eggs, kimchi, mayo, radish