When it comes to gatherings in Hawaii, the food table beats all other potlucks I’ve experienced in quantity and quality. Over the years, I’ve gotten to know many island staples and I look forward to my favorites. Even if I can make them at home, having a real mix of cultural and culturally adjacent foods on one plate is a very beautiful thing.
When I was a kid on the continent, I would come across many dishes that I never saw at home, like deviled eggs. While I do enjoy deviled eggs, I probably wouldn’t bring a plate of them to any gathering here except Easter. But then I thought .
.. what if they were Korean-style marinated deviled eggs? In no time at all, I boiled some eggs, waited impatiently for them to soak in the marinade, and deviled them properly with Kewpie mayonnaise.
It hits different. These eggs are good without the deviling, too. They’re great inside a rice ball or plopped into your ramen.
I suggest you do a soft boil on the eggs until the yolk is jammy (in my experience, 6 1/2 minutes at full boil). After marinating, don’t store them in the liquid as they will get saltier. Marinated Deviled Eggs Ingredients: • 12 boiled eggs • 3/4 cups soy sauce • 6 tablespoons honey • 3 tablespoons gochujang • 1 tablespoons sesame oil • 3/4 cup water • 1 tablespoons grated ginger • 5 cloves garlic, minced • 1 red chile pepper, sliced • 1 bunch scallions, minced • 1/4 cup mayonnaise • Sesame seeds (optional) Directions: In a bowl, whisk together .
