Korean BBQ Egg Salad Sandwich on Hawaiian Bread
The inspiration for this sandwich comes from the simplicity of the Japanese tamago sando, where soft bread and creamy eggs do all the work. This version keeps that structure but shifts the flavor squarely into Korean territory, driven by gochugaru pepper and the balanced seasoning profile of Revolution Barbecue Korean BBQ Rub.
Gochugaru brings a distinctive character that is impossible to miss. It delivers warmth without sharp heat, a slightly fruity red chile flavor, and a deep brick-red color that transforms the eggs visually and on the palate. When mixed into egg salad, that pepper becomes the focal point, coating the richness of the yolks and creating a filling that is creamy, pepper-forward, and unmistakably Korean-inspired.
Hawaiian style bread adds subtle sweetness that works with the gochugaru rather than fighting it, while buttered slices provide richness and structure. The result is a sandwich that looks bold, eats smooth, and delivers warmth that lingers instead of spikes. It is familiar in form, confident in flavor, and built with intention.
