Kimchi Pickled Eggs Recipe
Kimchi and eggs: a match made in heaven. Take it to the next level and pair kimchi pickled eggs with rice bowls, ramen, sandwiches, and more.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1cup seasoned rice vinegar
- 1cup white vinegar
- Optional: 1 scallion (cut into 1-inch pieces)
- 12large free-range eggs ( boiled and peeled )
- ½cup to 1 cup kimchi (depending on your taste)
- 1(32-ounce) glass jar (washed and dried)
Instructions
Step 1
Gather the ingredients.Step 2
Place a layer of kimchi in the bottom of the jar, then carefully drop 2 to 3 eggs on top.Step 3
Using chopsticks or a fork, place another layer of pieces of kimchi over the eggs, then add another 2 to 3 eggs on top.Step 4
Repeat until all the eggs are used, with the kimchi evenly distributed between the layers.Step 5
Pour in the white and seasoned rice vinegars until the eggs are just covered.Step 6
Tightly cap the jar and refrigerate for at least 24 hours, then consume within a week.