Kim Chee Deviled Eggs

6 eggs, hard boiled and peeled

Recipe and photo by Sara Newberry

1/2 cup kim chee, minced, plus more for garnish 

1/4 cup mayonnaise

2 tablespoons rice vinegar 

2 tablespoons gochujang (Korean chili paste)

1/2 teaspoon sesame oil

Diced cooked bacon, for garnish 

Toasted sesame seeds, for garnish 

Cut eggs in half lengthwise and scoop yolks into a medium mixing bowl. Mash with a fork until broken up, then stir in remaining ingredients. Season to taste with salt and pepper. Pipe or spoon yolk mixture into egg white shells top with additional minced kimchi and diced cooked bacon. Serve right away.