Nostalgic Inkigayo Sandwich: A Hearty Brunch Delight
Make the Iconic Inkigayo Sandwich: Perfect for Brunch or a Filling Meal
I’ve recreated the ‘Inkigayo Sandwich,’ which was a massive hit a few years ago, evoking a sense of nostalgia. Though its name might sound unfamiliar, this sandwich is packed with delicious ingredients, making it an excellent option for breakfast or a hearty brunch. It’s a delightful taste of the past!
Key Ingredients
- 4 slices milk bread
- 2 hard-boiled eggs
- 1/2 Tbsp coarse sea salt (for boiling eggs)
- 1 medium potato
- 1/2 cucumber
- 1 Tbsp coarse sea salt (for salting cucumber and onion)
- Pinch of white pepper
- 4 Tbsp mayonnaise
- Pinch of fine salt
- 2 imitation crab sticks
- Strawberry jam
Cooking Instructions
Step 1
First, let’s prepare the ingredients that will create a satisfying filling for our sandwich. Follow along step-by-step to make a delicious sandwich!
Step 2
We need 2 hard-boiled eggs for the filling, but I’m boiling 4 since I have other uses for them. Place the eggs and 1/2 Tbsp of coarse sea salt in a pot and roll them around as they cook. (It’s not crucial to center the yolk for mashing, but it’s good practice for other egg salad recipes.) Boil for about 10 minutes, then rinse under cold water to cool, and peel.
Step 3
Cut the potato into medium-sized pieces and boil for about 10 minutes until tender. Cutting them smaller helps them cook faster, which is convenient.
Step 4
Trim the ends off the cucumber, slice it in half lengthwise, scoop out the seeds with a spoon, and then finely chop it.
Step 5
Finely mince the onion.
Step 6
In a bowl, combine the minced onion and chopped cucumber with 1 Tbsp of coarse sea salt. Let it sit for about 10 minutes to draw out moisture. Afterward, rinse a few times to remove excess salt, remove any chill, and then squeeze out as much water as possible using a clean cloth or paper towels. Excess moisture can make the sandwich soggy.
Step 7
Drain the boiled potatoes, and together with the 2 peeled hard-boiled eggs, mash them in a bowl. It’s nice to leave some texture rather than mashing them completely smooth; this adds to the delightful chewiness of the sandwich.
Step 8
To the mashed potato and egg mixture, add a pinch of fine salt, a dash of white pepper, and 2 Tbsp of mayonnaise. Mix thoroughly until well combined. The seasoning is perfect as is, you could even eat it with a spoon! *^.^*
Step 9
Place the well-squeezed cucumber and onion in a separate bowl. Shred or finely chop the 2 imitation crab sticks and add them to the bowl to mix with the vegetables.
Step 10
Add the remaining 2 Tbsp of mayonnaise and a dash of white pepper to the cucumber, onion, and imitation crab mixture. Toss everything together. The crisp texture of the cucumber and onion provides a fresh and vibrant bite.
Step 11
And there you have it! The two delicious filling components for your Inkigayo Sandwich are ready.
Step 12
Spread a thin layer of strawberry jam onto one side of a slice of milk bread.
Step 13
Carefully layer the potato and egg salad mixture generously onto the bread with jam. Then, top it with the cucumber, onion, and imitation crab salad. Finally, place another slice of bread on top to complete the sandwich.
Step 14
Wrap the sandwich tightly in plastic wrap to help it hold its shape. Chilling it in the refrigerator for a bit will allow the fillings to set, resulting in a neat and appealing sandwich. Wrapping it tightly also makes it easier to store and present.
Step 15
Serve your finished Inkigayo Sandwich with some fresh fruit, a glass of milk, or a cup of coffee for a perfectly satisfying and delightful brunch. Make your day special, or just enjoy a wonderful meal any day!
