Korean Food, Baking, DIY's & So Much More!

Kimchi Bacon Deviled Eggs


My parents are coming for their first visit to our new home in St. Croix this week and of course the first thing I did upon booking tickets for them was to create a detailed menu for each day and meal of their stay.  It’s not surprising that kimchi came up the most often.  However, after the classic kimchi jjigae stew, pancakes or noodles, I wanted to feature it in a unique way.  A way that even my folks had never experienced.  That is how these bacon kimchi deviled eggs came to be.  My father is a huge fan of both deviled eggs and kimchi.  After all, he’s the one who introduced me to bacon, egg and jam sandwiches so I’m certain that a complimentary but unique revamp of one of our shared favorite foods wasn’t going to be too much of a stretch.

Kimchi by nature has a bright and spicy zip.  Yolks on the other hand have the undeniable rich and creamy texture that I just knew that this would be a good match.  It reminded me of living in the south when my neighbor taught me to tip in a bit of pickle juice to mayo-based salads {like egg, chicken, potato, etc}, to “liven things up.”  Similarly, the kimchi sauce inside and the kimchi garnish outside work together to accent the flavors of the classic deviled egg.  Also since it’s blended, it’s not as bold or spicy, making this ideal to present to those who are unfamiliar with kimchi.

In my video, I teach you the method my mama taught me on how to make the egg shells break down much easier.  There’s nothing worse than a difficult egg-peeling process, especially when you’re faced with a ton to make.  For the ingredients, they’re all pretty common place with the exception of kimchi.  I highly recommend homemade kimchi.  The sauce that pools beneath it is sure to be exceptional with a homemade variety, minus the extra tangle of odd, mass market ingredients.  I chose bacon as an extra garnish but radish matchsticks, scallions, truffle oil or anything else your heart desires would work as well.

5.0 from 1 reviews
Kimchi Bacon Deviled Eggs
Prep time
Cook time
Total time
Serves: 6 eggs
  • 3 eggs {2 week old eggs are best}
  • 2 ts vinegar
  • 1 tb kimchi sauce
  • 1 tb mayo
  • Pinch of black pepper and sugar
  • Garnish: chopped bacon and kimchi
  1. In a pot, cover your eggs with at least an inch of water.
  2. Add in 2 ts of vinegar.
  3. Bring the pot to a boil, turn off the heat and clamp on the lid for 10 minutes.
  4. Drain the water and submerge the eggs into an ice bath for 10 minutes.
  5. Halve each egg and collect the yolks in a bowl.
  6. Add kimchi sauce, mayo, pepper and sugar to the yolks and cream together.
  7. Either spoon the filling into each egg half or pipe in. I used a pastry bag and large open star tip.
  8. Top each egg with chopped bacon and kimchi.



Kimchi Tuna Kimbap – Korean Sushi Rolls


I have such fond memories of enjoying these as a child as they served as our after-school snack growing up.  This was especially the case since we often dined on American school lunches.  Just as Korean was my first language, my first memories of food are of those revolving around a table full of Korean stews and side dishes.  Korean food has an unforgettable taste.  Even as a young child, after several days of eating too many pizzas or burgers, I always craved comfort food, which for me was always Korean food.  These remind me of days when I knew I had something to look forward to at home to enjoy with my brothers.  These tuna kimchi kimbap rolls were simple enough for even my parents to whip up, despite working full time.

These remind me that no matter how busy we were, we could always look forward to wholesome handmade meals.  These were great for us since they were portable if we were going to piano or violin lessons.  They also had the sustenance of the rice and tuna but with the healthy punch of the kimchi and in case you were wondering, how the rice is prepared is what primarily sets this apart from Japanese sushi.  Sometimes, my mother would keep them long and whole so we could eat them like a burrito but other times, she could sit and enjoy these with us with kimchi jjigae.  Trust me.  If you like kimchi, there’s something so satisfying about the cool crunch of it from the roll contrasting with the bubbling soft bite of it from the stew.

5.0 from 1 reviews
Kimchi Tuna Kimbap - Korean Sushi Rolls
Prep time
Cook time
Total time
Serves: 2 rolls
  • ½ c sticky short grain sushi rice
  • ½ tb toasted sesame oil
  • Salt and pepper to taste
  • 2 toasted nori sheets
  • 1 tin of tuna in olive oil
  • ½ c chopped kimchi
  1. Prepare the rice as instructed.
  2. When cooked, stir in sesame oil, salt and pepper.
  3. Divide the rest of your ingredients into two parts.
  4. With the shiny side of the nori down, spread rice halfway up the sheet. Adding a bit of rice on the top of the sheet will help the roll sticker better later.
  5. Add in your tuna and kimchi.
  6. Using firm but constant pressure, begin rolling up your kimbap. A sushi mat will help get it even and tight.
  7. If desired, rub a bit of sesame oil on the outside of each roll before slicing up.



<< Previous Posts