I was hungover as hell. I hadn’t left my bed all day except to fill a glass of water and then later to visit the toilet as a result of said glass of water. Of the two of us, Tom’s drinking abilities are classically English. I am the quiet, less capable drunk. For me, Korea has not been kind.
I was due to appear at a girl’s night with a dish in hand. The arrival time was set for 7:30pm. My watch said 5pm, and I was still in my underpants. I rolled out of bed and shuffled to the fridge. I was determined to make something that didn’t require going to the store. And so this recipe was born.
I say this is a hangover cure because although painful at the start, the recipe forced me from the claws of my bedroom and actually did some good. Moving around, focusing my brain, left me with a clear head by the time the next party started. And I was only 15 minutes late.
Kimchi Deviled Eggs
- a dozen eggs
- Japanese mayonnaise
- sheets of nori
- salt if needed
This ingredient list is pretty simple and for the most part, deviled eggs are not that tough to make. Peeling the eggs takes some patience, and if you are hung over like I was, you would give anything to have someone do it for you. But once you get over that hump, you are pretty much home free.
Boil the eggs for 10 minutes and then plunge in an ice water bath.
I ended up adding a little more of the kimchi liquid because I wanted a stronger kimchi flavour, but then this also made the mixture a little too runny. A friend of mine who’s a chef recommended making my own mayo as it won’t tend to overwhelm the rest of the ingredients. Next time, for sure.
Put the mix in a piping bag and squeeze into the egg halves.