Kimchi Pickled Eggs Recipe

Cooking Directions

• STEP 1.Place the eggs in a pot and cover with water. Bring to a boil and cook for 8-10 minutes.
• STEP 2.Remove the eggs from the pot and place them in a bowl of ice water to cool and stop the cooking process.
• STEP 3.Once the eggs are cool, gently tap them on a hard surface to crack the shell. Peel the eggs and set aside.
• STEP 4.In a large jar or container, combine the kimchi brine, vinegar, sugar, salt, and spices. Stir until the sugar and salt are dissolved.
• STEP 5.Add the peeled eggs to the jar, making sure they are fully submerged in the brine mixture.
• STEP 6.Cover the jar with a lid and refrigerate for at least 24 hours to allow the flavors to develop.
• STEP 7.After 24 hours, the kimchi pickled eggs are ready to be enjoyed. Serve them as a snack or use them as a topping for salads, sandwiches, or rice bowls.
• STEP 8.Store any leftover eggs in the refrigerator for up to 1 week.

Cooking Tips

• For a spicier flavor, add some sliced chili peppers or chili flakes to the brine mixture.
• Make sure to fully submerge the eggs in the brine to ensure even pickling.
• The longer the eggs are left to pickle, the stronger the flavor will be. Adjust the pickling time to your preference.
• These pickled eggs can be served cold or at room temperature.

Storage and Serving

• Store any leftover kimchi pickled eggs in an airtight container in the refrigerator.
• Serve the pickled eggs as a snack or use them as a topping for salads, sandwiches, or rice bowls.
• These eggs can be enjoyed cold or at room temperature.