Prep:  10 minutes
Cook:  15 minutes
Serves:  4
Average: 4.4 (7 votes)
Recipe by: Australian Eggs
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.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Kimchi and Cheese Egg Salad Bao
Kimchi and Cheese Egg Salad Baos
  1. 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
  2. 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
  3. Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Stir through mayonnaise, kimchi, cheese and hot sauce
  4. 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.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.