Kimchi and cheese is the flavour combination you need to try! Bold, spicy and savoury, these Korean egg salad baos will spice up any party or picnic.
Ingredients
6 extra-large eggs (approx. 59g each)
1 ½ tablespoons whole egg mayonnaise
¼ cup chopped kimchi
⅓ cup (50g) grated sharp cheddar
2 teaspoons sriracha hot sauce, plus extra to serve
8 bao buns
1 green onion, finely shredded to garnish
Black and white sesame seeds (optional)
Method
Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides
Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on
Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Stir through mayonnaise, kimchi, cheese and hot sauce
Follow packet instructions to steam bao buns. Fill bao buns with egg salad and top with green onion and extra hot sauce. Sprinkle with sesame seeds. Serve warm
Tips & Hints
Alternatively, use the traditional method for making hard boiled eggs:
Half fill a saucepan with cold water and gently lower the eggs into pan.
Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes.
Use a slotted spoon to remove the eggs from the water.
Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
Use any spicy hot Asian sauce available.
Bao buns are available from the freezer section of most supermarkets.
