Korean Egg Salad

Instructions

1. 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. 2

   In a blender or food processor, combine grated ginger, green onions, soy sauce, rice vinegar, brown sugar, and gochujang. Blend until smooth.

3. 3

   In a large bowl, whisk together the blended mixture and sesame oil until well combined.

4. 4

   Add the salt and pepper to the bowl and whisk until dissolved.

5. 5

   Add the diced cucumber and carrots to the bowl and stir until they are evenly coated with the dressing.

6. 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. 7

   Transfer the egg salad to a serving bowl and top with sesame seeds.

8. 8

   Serve the Korean egg salad chilled or at room temperature.

9. 9

   Garnish with additional green onions and sesame seeds if desired.