Kimchi Pickled Eggs Recipe

Name: Kimchi Pickled Eggs Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1485 min
Yield: 12 servings
Cuisine: Korean,Asian,American,Fusion
Ingredients: 1 cup seasoned rice vinegar; 1 cup white vinegar; 1 scallion, cut into 1-inch pieces, optional; 12 large free-range eggs, boiled and peeled; 1/2 to 1 cup kimchi, depending on your taste

Kimchi pickled eggs offer a versatile addition to rice bowls, ramen, or sandwiches.

⭐ 4.8 (12 reviews) Prep: 30 minCook: 15 minTotal: 1485 minYields: 12 servings

Category Tags:

Side Dish Snack Breakfast Appetizer

Cuisine Tags:

Korean Asian American Fusion

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Instructions

Layer kimchi and eggs in a jar, distributing the kimchi evenly between egg layers.
Pour white and seasoned rice vinegars into the jar until the eggs are just covered.
Cap the jar tightly, then refrigerate for a minimum of 24 hours and consume within seven days.

Nutritional Info (per serving)

Calories: 87 kcal

Carbohydrate: 1 g

Cholesterol: 187 mg

Fiber: 0 g

Protein: 6 g

Saturated Fat: 2 g

Sodium: 125 mg

Sugar: 1 g

Fat: 5 g

Unsaturated Fat: 0 g