I stumbled upon kimchi for the first time many years back, during the pre-internet era of the 1980s. I frequented a tiny Asian grocery store in my college town, where I would often pick up unfamiliar items to sample. The store’s staff, while not fluent in English, were always welcoming and used gestures to help guide my purchases. For kimchi, the simple instruction was, “Just eat.” I obliged and bought a jar.
Once home, I opened the jar of the pungent, spicy cabbage and began experimenting. Lacking any real knowledge of Korean cuisine but full of curiosity, I tossed it into salads, layered it on sandwiches, mixed it with cottage cheese, and even paired it with my basic stir-fries.
Over time, my understanding of Korean cuisine deepened, thanks in part to a Korean neighbor who showed me how to whip up a quick batch of homemade kimchi right in our backyard. This experience led me to explore traditional dishes such as Kimchi-Jigae.
Kimchi Enhances Any Dish
It’s been exciting to witness kimchi’s rise in popularity across the U.S. in recent years, a trend largely fueled by the growing interest in fermentation. The beauty of fermentation is that it transforms simple ingredients like cabbage into a rich, flavorful condiment that can elevate almost any meal.
Kimchi’s combination of saltiness, spiciness, sourness, and crunch makes it a versatile addition to countless recipes. These days, I still find myself reaching for a jar of kimchi to spice up a meal—whether it’s thrown into a bowl, melted into a grilled cheese, spread on a peanut butter bagel, or my personal favorite, mixed into egg salad.
A simple combination of boiled eggs, mayo, and chopped kimchi creates a deliciously complex, slightly spicy egg salad. It’s perfect for a sandwich or as a dip with lettuce and veggies. For those new to kimchi, you might start with a smaller amount and gradually add more. I initially made this salad as a way to temper the bold flavors of kimchi with the creamy mildness of mayo and eggs.
How to Prepare My 3-Ingredient Kimchi Egg Salad
To whip up approximately 2 cups of egg salad (sufficient for about three sandwiches), you’ll need:
– 6 large eggs, hard boiled, peeled, and chopped
– 1/2 cup of kimchi, drained and chopped
– 1/4 cup mayonnaise
Simply mix the chopped eggs, kimchi, and mayonnaise in a medium bowl. You can enjoy this zesty mixture as a sandwich filler, in lettuce wraps, or with a side of fresh veggies.
Remember, any leftovers should be stored in a sealed container in the refrigerator and are best if consumed within three days.
Tips for Buying Kimchi
When I first discovered kimchi, it was a fiery orange color, bursting with chilies. Now, as kimchi becomes more mainstream in America, you’ll find jars labeled as mild or medium to accommodate different spice preferences.
Always look for kimchi in the refrigerated section of your grocery store. Similar to yogurt, kimchi contains live, beneficial bacteria that remain dormant in the cold. It’s common for a jar of kimchi to become slightly bubbly over time, but make sure to keep it refrigerated to maintain its quality.
Similar Posts
- Trader Joe’s $3.49 ALDI Bargain is Back in Stock – Grab Yours Now!
- Trader Joe’s $4.79 Freezer Must-Have: Why I Always Keep It Stocked!
- Obsessed with This 4-Ingredient Chicken Salad Recipe? Here’s Why!
- Discover Trader Joe’s $3.99 Freezer Must-Have That’s Flying Off Shelves!
- 12 Quick Dinner Solutions for Busy Weeknights from Your Pantry
Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
