Korean Egg Salad Sandwich
Korean Egg Salad Sandwich
Ingredients
For the Egg Salad
- 8 eggs
- 1/4 cup Kewpie mayonnaise
- 2 tablespoons gochujang, to 3 tablespoons
- 1 teaspoon Dijon mustard
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1 pinch salt
- 1 pinch black pepper
- 2 green onions, thinly sliced
For Serving
- 4 slices bread, toasted
- 1 teaspoon toasted sesame seeds, as needed, for topping
Instructions
- 1
Place the 8 eggs in a medium pot and cover them with cold water, ensuring they are fully submerged. Bring the water to a rolling boil over high heat.
⏱️ 5 min
- 2
Once the water boils, immediately turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 12 minutes.
⏱️ 12 min
- 3
While the eggs are sitting, prepare an ice bath by filling a medium bowl with ice and cold water. After 12 minutes, carefully remove the eggs from the hot water using a slotted spoon and immediately transfer them to the ice bath. Let them cool for 5 minutes.
⏱️ 5 min
- 4
Once cooled, peel the eggs from their shells. Cut each egg in half lengthwise. Scoop the yolks into a large mixing bowl and set the egg whites aside on a cutting board.
⏱️ 5 min
- 5
To the egg yolks in the mixing bowl, add the Kewpie mayonnaise, gochujang, Dijon mustard, rice vinegar, granulated sugar, salt, and black pepper. Using a fork or a potato masher, mash the yolks while mixing all the ingredients until fully combined into a smooth, orange-colored mixture. Set aside.
⏱️ 5 min
- 6
Chop the reserved egg whites into small, bite-sized pieces.
⏱️ 3 min
- 7
Gently fold the chopped egg whites into the yolk mixture using a spatula. Once the egg whites are incorporated, add the thinly sliced green onions and fold again until all ingredients are evenly combined throughout the egg salad.
⏱️ 2 min
- 8
Serve the Korean Egg Salad immediately on toasted bread, topping with toasted sesame seeds if desired. For best results and enhanced flavor, allow the egg salad to chill in the refrigerator for a few hours before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Egg Salad Sandwich
For the Egg Salad
- 8 eggs
- 1/4 cup Kewpie mayonnaise
- 2 tablespoons gochujang, to 3 tablespoons
- 1 teaspoon Dijon mustard
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1 pinch salt
- 1 pinch black pepper
- 2 green onions, thinly sliced
For Serving
- 4 slices bread, toasted
- 1 teaspoon toasted sesame seeds, as needed, for topping
Instructions
- 1
Place the 8 eggs in a medium pot and cover them with cold water, ensuring they are fully submerged. Bring the water to a rolling boil over high heat.
⏱️ 5 min - 2
Once the water boils, immediately turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 12 minutes.
⏱️ 12 min - 3
While the eggs are sitting, prepare an ice bath by filling a medium bowl with ice and cold water. After 12 minutes, carefully remove the eggs from the hot water using a slotted spoon and immediately transfer them to the ice bath. Let them cool for 5 minutes.
⏱️ 5 min - 4
Once cooled, peel the eggs from their shells. Cut each egg in half lengthwise. Scoop the yolks into a large mixing bowl and set the egg whites aside on a cutting board.
⏱️ 5 min - 5
To the egg yolks in the mixing bowl, add the Kewpie mayonnaise, gochujang, Dijon mustard, rice vinegar, granulated sugar, salt, and black pepper. Using a fork or a potato masher, mash the yolks while mixing all the ingredients until fully combined into a smooth, orange-colored mixture. Set aside.
⏱️ 5 min - 6
Chop the reserved egg whites into small, bite-sized pieces.
⏱️ 3 min - 7
Gently fold the chopped egg whites into the yolk mixture using a spatula. Once the egg whites are incorporated, add the thinly sliced green onions and fold again until all ingredients are evenly combined throughout the egg salad.
⏱️ 2 min - 8
Serve the Korean Egg Salad immediately on toasted bread, topping with toasted sesame seeds if desired. For best results and enhanced flavor, allow the egg salad to chill in the refrigerator for a few hours before serving.
⏱️ 5 min