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 revising my bean meatball recipe to become a brat seasoned sausage and see where we go…served along some dressed up sauerkraut.
For the beans…This is a bit labor intensive. This time I’m using pintos. Soaked, then boiled until cooked through just so they are finished and creamy inside. I used 16 ounces and boiled with about a teaspoon mustard seed to add a little flavor that will build with the brat seasoning. Next I used:
8 ounces mushrooms sliced small abs sautéed down with the onion
1/2 onion small dice and sautéed with the beans
1/2-3/4 cup almond flour
Teaspoon white pepper
Teaspoon onion powder
1 Teaspoon mustard seed
Mix it all up and roll into sausages and wrap in plastic wrap.
Steam the sausages like 15-20 minutes and then move to freezer. Once frozen, the sausages can be cooked straight from frozen.
For the sauerkraut…This recipe is inspired by a recipe in my great grandmothers recipe box that she learned from her own mother. Using a raw kraut keeps this cold salad as true to original , and preserved the probiotic punch of the sauerkraut. For mine I use:
Raw sauerkraut at the quantity you would like. I generally cook for two so 1 cup is sufficient for us especially since I will be adding other ingredients
Raw carrot, grated, to your taste. Probably 1-2
Grated raw daikon. About 1/4-1/2 cup. I was amazed to find the prevalence of radish in Eastern European cooking.
1 green onions chopped
1/2 stalk celery medium chop
Black pepper to taste
Just about a tablespoon of sugar. I’m not a fan of a lot of sweet so you might want a dash more for yourself
2 Tablespoon apple cider vinegar
2 Tablespoon olive oil (that’s my go to oil)
1-2 garlic cloves (or more if you are me)
Dash of red pepper flakes
Scant teaspoon of salt
Black pepper to taste
Mix all the sauerkraut ingredients and give the flavors time to marry for a few hours.