Korean Devilled Eggs
Korean Devilled Eggs
Ingredients
For the Eggs
- 6 Burford Brown eggs
For the Marinade
- 200 ml dark soy
- 200 ml light soy
- 100 ml water
- 100 ml rice wine vinegar
- 50 ml honey
- 50 ml kejap manis
- 4 garlic cloves, finely sliced
- 1 red chilli, finely sliced
- 5 spring onions, sliced (both white and green parts)
- 25 g fresh ginger, finely sliced
For the Yolk Mixture
- 1 tablespoon gochujang chilli paste
- 2 tablespoons Kewpie mayonnaise
- as needed chives, chopped
- as needed salt, to taste
- as needed pepper, to taste
For Coating and Garnish
- as needed black sesame seeds
- as needed white sesame seeds
- as needed marinade, reserved for dressing
Instructions
- 1
Bring water to a boil in a medium saucepan. Carefully place the 6 Burford Brown eggs into the boiling water. Boil for exactly 6 minutes.
⏱️ 6 min
- 2
Immediately transfer the boiled eggs to a bowl of iced water to stop the cooking process. Once completely cooled, carefully peel the eggs.
⏱️ 10 min
- 3
In a container large enough to hold the eggs, combine the dark soy, light soy, water, rice wine vinegar, honey, and kejap manis. Add the finely sliced garlic cloves, finely sliced red chilli, sliced spring onions (both white and green parts), and finely sliced fresh ginger. Mix all the marinade ingredients together thoroughly.
⏱️ 5 min
- 4
Place the peeled eggs into the prepared marinade, ensuring they are fully submerged. Cover the container and let the eggs soak in the marinade for 24 hours in the refrigerator.
⏱️ 1440 min
- 5
After 24 hours, remove the marinated eggs from the container. Cut each egg in half lengthwise. Carefully scoop out the yolks into a medium bowl, reserving the egg whites.
⏱️ 5 min
- 6
To the scooped-out yolks, add the 1 tablespoon of gochujang chilli paste, 2 tablespoons of Kewpie mayonnaise, and the chopped chives. Season to taste with salt and pepper. Mash the mixture with a fork and mix thoroughly until smooth and well combined.
⏱️ 5 min
- 7
Take each hollowed egg white and gently roll its cut side in a mix of black and white sesame seeds to coat evenly. Transfer the yolk mixture into a piping bag fitted with a star tip. Pipe the yolk mixture back into the hollowed egg whites.
⏱️ 10 min
- 8
Drizzle some of the reserved marinade over the assembled Korean Devilled Eggs before serving. Serve immediately as a canapé, picnic addition, or snack.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Devilled Eggs
For the Eggs
- 6 Burford Brown eggs
For the Marinade
- 200 ml dark soy
- 200 ml light soy
- 100 ml water
- 100 ml rice wine vinegar
- 50 ml honey
- 50 ml kejap manis
- 4 garlic cloves, finely sliced
- 1 red chilli, finely sliced
- 5 spring onions, sliced (both white and green parts)
- 25 g fresh ginger, finely sliced
For the Yolk Mixture
- 1 tablespoon gochujang chilli paste
- 2 tablespoons Kewpie mayonnaise
- as needed chives, chopped
- as needed salt, to taste
- as needed pepper, to taste
For Coating and Garnish
- as needed black sesame seeds
- as needed white sesame seeds
- as needed marinade, reserved for dressing
Instructions
- 1
Bring water to a boil in a medium saucepan. Carefully place the 6 Burford Brown eggs into the boiling water. Boil for exactly 6 minutes.
⏱️ 6 min - 2
Immediately transfer the boiled eggs to a bowl of iced water to stop the cooking process. Once completely cooled, carefully peel the eggs.
⏱️ 10 min - 3
In a container large enough to hold the eggs, combine the dark soy, light soy, water, rice wine vinegar, honey, and kejap manis. Add the finely sliced garlic cloves, finely sliced red chilli, sliced spring onions (both white and green parts), and finely sliced fresh ginger. Mix all the marinade ingredients together thoroughly.
⏱️ 5 min - 4
Place the peeled eggs into the prepared marinade, ensuring they are fully submerged. Cover the container and let the eggs soak in the marinade for 24 hours in the refrigerator.
⏱️ 1440 min - 5
After 24 hours, remove the marinated eggs from the container. Cut each egg in half lengthwise. Carefully scoop out the yolks into a medium bowl, reserving the egg whites.
⏱️ 5 min - 6
To the scooped-out yolks, add the 1 tablespoon of gochujang chilli paste, 2 tablespoons of Kewpie mayonnaise, and the chopped chives. Season to taste with salt and pepper. Mash the mixture with a fork and mix thoroughly until smooth and well combined.
⏱️ 5 min - 7
Take each hollowed egg white and gently roll its cut side in a mix of black and white sesame seeds to coat evenly. Transfer the yolk mixture into a piping bag fitted with a star tip. Pipe the yolk mixture back into the hollowed egg whites.
⏱️ 10 min - 8
Drizzle some of the reserved marinade over the assembled Korean Devilled Eggs before serving. Serve immediately as a canapé, picnic addition, or snack.
⏱️ 1 min