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.
Ingreadient:
- 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)
Direction:
- 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
