Korean Egg Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Korean egg salad has become my go to lunch because it comes together in less than an hour and costs almost nothing to make. The combination of soy sauce, gochujang, and sesame oil creates that authentic Korean flavor I crave, while fresh ginger adds a nice kick and helps with digestion. I love how the soft boiled eggs pair with the crisp cucumber and carrots, and the sesame seeds on top give it such a satisfying crunch. It's simple enough for a weeknight meal but impressive enough to serve to guests.
Ella x
Ingredients
- 4 pieceeggs
- 1 pieceginger(grated)
- 1 piecegreen onions(thinly sliced)
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonbrown sugar
- 1 teaspoongochujang
- 1 tablespoonsesame oil
- 1 pinchsalt
- 1 pinchpepper
- 2 teaspoonsesame seeds
- 237 mlcucumber(diced)
- 237 mlcarrots(diced)
Detail level
Instructions
- 1
Hard-boil the eggs by placing them in a pot of cold water and bringing to a boil. Remove from heat and let sit for 12-15 minutes. Then, drain and rinse the eggs with cold water.
- 2
In a blender or food processor, combine grated ginger, green onions, soy sauce, rice vinegar, brown sugar, and gochujang. Blend until smooth.
- 3
In a large bowl, whisk together the blended mixture and sesame oil until well combined.
- 4
Add the salt and pepper to the bowl and whisk until dissolved.
- 5
Add the diced cucumber and carrots to the bowl and stir until they are evenly coated with the dressing.
- 6
Once the eggs have cooled, peel them and chop them into small pieces. Add the chopped eggs to the bowl and stir until they are evenly coated with the dressing.
- 7
Transfer the egg salad to a serving bowl and top with sesame seeds.
- 8
Serve the Korean egg salad chilled or at room temperature.
- 9
Garnish with additional green onions and sesame seeds if desired.
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