I have loved Korean saunas since my friend introduced me to one in 2011. It happened to be WiSpa at the edge of KTown on LA. I was hooked. Sadly there are none here in the desert so we have been deprived since moving. In a random recipe search for something else I found Korean Sauna Eggs which apparently are common snack at the cafes in the saunas that I had missed out on.
I started a batch last night using data from all the recipes I found rolled into one. The trick with these guys is that they are pressure cooked for 1, 2, 3, or 4 hours depending on level of brown nutty good ness you want. I had these blue eggs on hand which I put in the instapot for 2 hours on pressure and let the pot naturally release when done and then just through them into the fridge. With the eggs in the instant pot you need two cups of water and 2 tsp salt
If you have never made eggs in your instapot, one of the joys is the ease in peeling.
Yep. These aren’t bad. This is how they turn out. they peel like a dream and have a brown color with nice nutty flavor.
I decided these would turn into deviled eggs that I would flavor based on their heritage.
Korean red pepper flakes (just a dash), some seasoned soy paste (1/2 tsp), and about 1TBl kimchi. Mix it all up.
Fill your eggs and chill. I garnished with a tiny piece of kimchi and a dab of sriracha.
This were so much better than I planned. The nuttiness of the egg and the soy paste marry perfectly.
This is the first dish I cooked for my partner 25 years ago. It’s relatively inexpensive and usually I can pull it together with pantry staples. There are countless variations but this is the one that I can make from memory and has served me well for over 2 decades.
Olive Oil, 2 1/2 times around the pan
Garlic, 4-5 cloves or more or less to your taste
Anchovies, 1 can flat
Red pepper flakes, 1/2 tsp or a touch more if you like
Tomatoes, 2 cand, whole or sliced ideally but chopped work. Crushed would be last choice
Olives, about 1/4 cup sliced kalamata, oil cured, or similar
Capers, 1-2 tablespoons to taste
Parsley, flat leaf, 1/4-1/2 cup chopped
Pasta of your choice. Long thin is the best like spaghetti. Fettuccini works well too. In these pictures I have a gluten free fresh fettuccine.
Sauté the olive oil, garlic, anchovies and red pepper until the anchovies melt into the oil.
Add the tomatoes and stir periodically while cooking over medium heat
Cook and stir until most the liquid is gone and the oil clearly starts to separate
Add in the olives and reduce more of the liquid until mostly gone
Turn off the heat and add in capers
Stir in the pasta and plate. Topping with the parsley.
Simple salad dressed with olive oil, white pepper and lemon juice.
Gotta have a cocktail…this is my version of a Pomtini that includes grand marnier, home Meade citrus vodka, lime juice, pomegranate and grey goose.