Jenn Harris from LA Times introduced Recipe of Faith & Flower’s Deviled Jidori Eggs.
He wrote “For nearly a decade, Korean flavors have dominated restaurant menus in Los Angeles. Just thank Roy Choi and his Kogi Korean BBQ food truck. You can easily find chicken wings covered in gochujang (fermented chile paste), bulgogi in your tacos and kimchi on anything from burgers to pizza to mac ‘n’ cheese. The spicy fermented cabbage has gone from an essential Korean BBQ banchan, or appetizer, to a condiment you can find on most grocery store shelves — and on menus everywhere.”
Here is the link for its recipe! Enojy!