Name: Spicy Gochujang Eggs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 large eggs; 2 tablespoons gochujang (can substitute with another red chili paste); 1 tablespoon soy sauce (use Tamari for gluten-free); 1 teaspoon sugar (brown sugar can be used for deeper flavor); 1 tablespoon rice vinegar (can substitute with apple cider vinegar); 1/4 cup chicken stock or water (vegetable stock for vegetarian option); 1 tablespoon neutral oil (can substitute with sesame oil); 2 cloves garlic, minced (adjust based on preference); 1 tablespoon scallion, sliced (can substitute with chives or green onions); 1 tablespoon toasted sesame seeds (omit if avoiding seeds or nuts)

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Introduction

Spicy Gochujang Eggs are a flavorful way to spice up your breakfast routine. These eggs are coated in a savory, spicy sauce that combines Korean chili paste with garlic and soy. Perfect served over steamed rice for a delicious start to your day.

A white bowl filled with six soft-boiled eggs covered in a reddish-orange spicy oil sauce, garnished with small green onion pieces and white sesame seeds. One of the eggs is cut in half and held by two metal spoons, showing a shiny, slightly runny yolk with the same reddish oil sauce glistening on it. The eggs have a glossy texture with some chili flakes visible. The bowl is placed on a wooden board with a white cloth on the side, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs (boil for 6 minutes for runny or 9 minutes for hard-boiled)
2 tablespoons gochujang (can substitute with another red chili paste)
1 tablespoon soy sauce (use Tamari for gluten-free)
1 teaspoon sugar (brown sugar can be used for deeper flavor)
1 tablespoon rice vinegar (can substitute with apple cider vinegar)
1/4 cup chicken stock or water (vegetable stock can be used for vegetarian option)
1 tablespoon neutral oil (can substitute with sesame oil)
2 cloves garlic, minced (adjust based on preference)
1 tablespoon scallion, sliced (can substitute with chives or green onions)
1 tablespoon toasted sesame seeds (omit if avoiding seeds or nuts)

Instructions

Step 1: Bring a pot of water to a rolling boil. Carefully add the eggs and cover. Set a timer for 7 minutes, adjusting based on your preferred doneness.
Step 2: Transfer the eggs to an ice bath immediately after boiling to stop the cooking process. Let them cool for a few minutes, then peel and set aside.
Step 3: In a bowl, mix together gochujang, soy sauce, sugar, rice vinegar, and chicken stock or water until well combined.
Step 4: Heat neutral oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 15 seconds until fragrant.
Step 5: Stir in the sauce mixture and bring it to a gentle simmer.
Step 6: Add the peeled eggs to the skillet, cooking for another 3 minutes. Turn them occasionally to coat fully in the sauce.
Step 7: Serve the eggs over steamed rice and garnish with sliced scallions and toasted sesame seeds for added crunch.

Tips & Variations

Use brown sugar instead of white sugar for a richer flavor in the sauce.
Substitute chicken stock with vegetable stock to make the dish vegetarian.
Adjust garlic amount based on your tolerance for pungency, or use roasted garlic for a milder taste.
If sesame seeds are unavailable or unwanted, sprinkle some crushed nuts or crispy fried shallots for texture.
For extra heat, add a pinch of Korean chili flakes or a dash of hot sauce to the sauce mixture.

Storage

Store cooked eggs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving to avoid overcooking the eggs.

How to Serve

A white bowl filled with six brown eggs, some whole and some cut in half showing bright yellow yolks with a soft texture, all covered in a glossy reddish-brown sauce. The sauce has a shiny, oily surface with small white sesame seeds and chopped green spring onions scattered on top. Two silver spoons are inside the bowl, resting on the eggs and sauce. The bowl is placed on a wooden board over a white marbled surface with a light beige cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw eggs instead of boiled?

This recipe is designed for boiled eggs to hold their shape in the sauce. Using raw eggs would change the texture and cooking process significantly.

Is gochujang very spicy?

Gochujang has a moderate heat with a deep, slightly sweet flavor. You can adjust the amount used based on your spice preference or substitute with a milder red chili paste.