Kimchi Chicken Salad Sandwich Recipes

KIMCHI TUNA SALAD

Steps:

• Place a colander in a medium bowl and drain the kimchi. Coarsely chop the kimchi; you should have about 2 cups.
• To the medium bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. Stir in the tuna and celery, breaking up the tuna into large chunks.
• Add the chopped kimchi and ginger, and stir to combine. Because each batch of kimchi tastes different, it's important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it's too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
• Serve with a sprinkle of sesame seeds, if desired. The salad keeps in the refrigerator for up to 3 days.

KIMCHI EGG SALAD SANDWICH

Steps:

• Place the eggs in a sauce pan, cover with water and bring to a boil.
• Turn off the heat, cover and let sit for seven minutes.
• Transfer the eggs to a large bowl filled with cold water and let cool.
• Meanwhile cook the bacon and set aside.
• Saute the kimchi in the bacon grease until caramelized, about 3-5 minutes.
• Peel the eggs and mash to the desired consistency mixing in the kimchi, bacon, mayonnaise, gochujang, green onion and sesame seeds.
• Assemble sandwich.