Korean Egg Salad Sandwich

Steps

1. 1

   Place 8 eggs in a medium pot and fill with cold water until the eggs are fully submerged. Bring the water to a boil over high heat.

2. 2

   Once boiling, immediately turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 12 minutes.

   Start 12-minute timer
3. 3

   Carefully remove the eggs from the pot and immediately place them into an ice bath (a bowl filled with cold water and ice) for 5 minutes to stop the cooking process.

   Start 5-minute timer
4. 4

   Peel the cooled eggs. Cut each egg in half, placing all the yolks into a mixing bowl and setting the whites aside on a cutting board.

5. 5

   To the bowl with the yolks, add the Kewpie mayo, gochujang, Dijon mustard, rice vinegar, sugar, salt, and pepper. Mash the yolks with a fork or spoon while mixing until the dressing is fully combined and smooth.

6. 6

   Finely chop the reserved egg whites into small pieces. Gently fold the chopped whites into the yolk mixture until incorporated.

7. 7

   Add the thinly sliced green onions and fold again until evenly distributed.

8. 8

   Serve the egg salad immediately on toasted bread (sourdough is recommended) and top with toasted sesame seeds. For the best flavor, allow the salad to chill in the fridge for a few hours before serving.