Brian and Jim Eat

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.

I’m making these again