In a small bowl or jar, add the vinegar, water and sugar. Stir until the sugar dissolves.
½ cup apple cider vinegar, ¼ cup water, ¼ cup white sugar
Add the julienned carrots and radishes and let sit for 20 to 30 minutes. In the meantime, you can hard-boil the eggs.
¼ cup carrots, ¼ cup radishes
For the Eggs:
To hard boil the eggs, place them in a pot and cover with water by 1”. Bring to a boil, cover with a lid and turn the heat off. Let them sit there and cook for 15 minutes.
6 large eggs
Drain the eggs and run cool water over them. Peel the eggs and then slice them in half lengthwise.
Carefully remove the egg yolks from the sliced eggs, making sure to keep the cooked egg white intact. Transfer the egg yolks to a medium bowl and mash them completely with a fork.
Add the mayo, kimchi, green onions and sesame oil. Mix until smooth. Season with salt, to taste.
3 tablespoons mayonnaise, ¼ cup kimchi, 2 tablespoons green onions, 1 tablespoon sesame oil
Use a small spoon or pastry bag to transfer the egg yolk mixture into the empty egg white halves. The filling should come a little above the top of the egg.
Top the deviled eggs with the pickled veggies, black sesame seeds and fresh cilantro. Serve!
Notes
Using a pastry bag to pipe your filling into the eggs will ensure the cleanest and most appealing presentation. However, if you do not have a pastry bag available, simply filling a plastic sandwich bag and carefully cutting off the corner to make a small hole will also suffice.
Be sure to refrigerate your kimchi deviled eggs and consume them within 2 to 4 days, while the pickled veggies are still crisp and fresh. Store them in a sealed container to maintain freshness for as long as possible.