Plate of Kimchee Stuffed Eggs
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Stuffed Eggs with Kimchee
California
   
Makes
Effort:
Sched:
DoAhead:  
24 ea  
***
2-1/2 hr  
Yes
Delicious Stuffed Eggs by a recipe reflecting the substantial Korean influence here in Southern California. For parties, I make them them a few hours ahead and refrigerate them in 7-1/2 x 8 inch plastic clamshells, which hold 12 each securely. I always make plenty of extras to bring out when the first round is gone, which happens quickly.



12
-------
1
5
2
2
2
1/2
2
1/3
-------
ar
3
1-1/2

---
c
cl
T
T
T
t
t
t
---


Eggs, ExL
-- Stuffing
Mayonnaise (1)
Garlic
Rice Vinegar
Kimchee Juice (2)
Gochujang (3)
Sesame Oil, dark
Salt
Pepper
-- Garnish
Sesame, toasted (4)
Kimchee (2)
Scallions
Make   -   (2-1/2 hr - 45 min work)
  1. Hard cook EGGS for easy peeling per our page Boiling Eggs. Peel and cool well.
  2. Slice cold Eggs in half lengthwise and scoop out the yolks.
  3. Crush GARLIC and chop very fine.
  4. Whip together Egg Yolks and all Stuffing items until very even. A food processor or a mixer with a wire whisk will work. Check for seasoning to taste.
  5. Pack Stuffing into a pastry bag with a plain round nozzle and pipe it into egg halves (see Note-5.
  6. Chop Kimchee and Scallions fine for Garnish. Mix.
  7. Garnish Eggs with a sprinkle of toasted Sesame Seeds and the Kimchee mix.
  8. Chill in the refrigerator. Serve cold or cool.
NOTES:
  1. Mayonnaise:   Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. Second best is Hellmann's (east of the Mississippi) or Best Foods (west of the Mississippi), as nearly all food writers agree.
  2. Kimchee:   There are many kimchees, but the one for this recipe is the common red Napa cabbage one. Please note, supermarket kimchee in small jars is generally awful. Check a Korean market for what they have fresh in half gallon jars. Buy one of those brands in whatever size you prefer. You'll have plenty left over from this recipe, just eat it - it's good for you. For details see our Kimchee page.
  3. Gochujang:   This is the chili sauce of Korea, made in a paste form. It is not real hot - you can eat it with a spoon. For details see our Gochujang page.
  4. Toasted Sesame Seed:   This is an essential garnish and ingredient in Korea, Japan and all of Southeast Asia. It is easily made by our recipe Toasted Sesame Seeds.
  5. Comments:   If your stuffing seems too liquid, boil a few more eggs and add just the yolks to the mix. Thre will be plenty of stuffing for those too.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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