How to Make Kimchi Pickled Eggs

Kimchi Pickled Egg in Soup

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  • Total: 45 mins
  • Prep: 30 mins
  • Cook: 15 mins
  • Pickling time: 24 hrs
  • Yield: 12 eggs

A fried egg over kimchi fried rice is a classic comfort food, as is a bowl of steaming ramen with a half perfect soft-boiled egg perched on top. The combination of these two ideas inspired these kimchi pickled eggs, an extra-flavorful garnish for rice bowls, ramen, salads, and sandwiches.

The original preparation calls for pickling the eggs in the kimchi jar along with the strongest kimchi at the bottom of the jar, where it's hopefully been aging for at least a few weeks. This results in the most pronounced flavor and fastest pickling time, but there are two other methods for making these tasty little fridge jewels. Pickling eggs traditionally in brine along with kimchi — the recipe you'll see below — and "swaddling" eggs in kimchi leaves in a brine-less variation will result in the kind of deliciousness you're bound to see any time kimchi teams up with eggs (see all three methods in the video).

When a preparation is this simple, the ingredients really shine. That's why we highly recommend using the highest-grade eggs you can find for the best possible flavor.

Ingredients

  • 1/2 cup rice vinegar
  • 1/2 cup white vinegar
  • 1/2 cup filtered water
  • 1 tablespoon granulated sugar
  • Optional: 1 scallion (cut into 1-inch pieces)
  • 12 large free-range eggs (boiled and peeled)
  • 1/2 cup to 1 cup kimchi (depending on your taste)
  • 1 (32-ounce) glass jar (washed and dried)

Steps to Make It

  1. Gather the ingredients.

  2. In a medium pot, combine the rice vinegar, white vinegar, water, and sugar and bring to a boil. Stir, then remove from heat and cool completely.

  3. Place a layer of kimchi in the bottom of the jar, then carefully drop 2 to 3 eggs on top.

  4. Using chopsticks or a fork, place another layer of pieces of kimchi over the eggs, then add another 2 to 3 eggs on top.

  5. Repeat until all the eggs are used, with the kimchi evenly distributed between the layers.

  6. Pour in the brine until the eggs are just covered. Save any extra brine for quick-pickling anything.

  7. Tightly cap the jar and refrigerate for at least 24 hours, then consume within a week.

Recipe Tip

  • Use these to make deviled eggs, with Japanese kewpie mayonnaise, a sprinkle of black or toasted sesame seeds, nori flakes, and sliced scallions.

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