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Spicy Gochujang Eggs Recipe

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★★★★★

4.7 from 145 reviews

Spicy Gochujang Eggs offer a flavorful twist to your breakfast with perfectly boiled eggs coated in a rich, savory, and slightly sweet Korean-inspired gochujang sauce. This simple yet delicious recipe combines tender eggs with a vibrant sauce made from gochujang, soy sauce, garlic, and rice vinegar, garnished with scallions and toasted sesame seeds for an extra burst of texture and taste.

Ingredients

Scale

For the Eggs

  • 2 large eggs

For the Sauce

  • 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)

For Garnishing

  • 1 tablespoon scallion, sliced (can substitute with chives or green onions)
  • 1 tablespoon toasted sesame seeds (omit if avoiding seeds or nuts)

Instructions

  1. Boil the Eggs: Bring a pot of water to a rolling boil. Carefully add the eggs and cover the pot. Set a timer for 7 minutes to achieve a medium-soft yolk, but you can adjust between 6 minutes for runny or 9 minutes for hard-boiled eggs based on your preference.
  2. Ice Bath: Immediately transfer the eggs to an ice bath after boiling to stop further cooking. Let them cool for a few minutes, then gently peel the eggs and set them aside.
  3. Prepare Sauce: In a bowl, whisk together gochujang, soy sauce, sugar, rice vinegar, and chicken stock or water until well combined, creating a balanced, spicy, and slightly tangy sauce.
  4. Cook Sauce: Heat neutral oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 15 seconds until fragrant. Pour the sauce mixture into the skillet and bring it to a gentle simmer, stirring occasionally to meld the flavors.
  5. Combine Eggs and Sauce: Add the peeled eggs to the skillet, cooking them for about 3 minutes. Turn the eggs occasionally to ensure they are evenly and fully coated with the savory gochujang sauce.
  6. Serve: Plate the eggs over steamed rice or your preferred base. Garnish with sliced scallions and toasted sesame seeds to add freshness and a satisfying crunch. Serve immediately for best flavor and texture.

Notes

  • Adjust the boiling time to customize egg doneness: 6 minutes for runny yolks, 7 for medium, and 9 for hard-boiled.
  • You can use vegetable stock or water for a vegetarian or lighter option instead of chicken stock.
  • Sesame oil can replace neutral oil for extra nutty flavor but be careful not to burn it.
  • If you prefer less heat, reduce the amount of gochujang or mix it with a mild chili paste.
  • Garnishes like chives or green onions can be used instead of scallions according to what you have on hand.
  • Serve with steamed rice or toast for a complete meal.
  • For gluten-free, substitute soy sauce with Tamari.

Keywords: Gochujang eggs, Korean breakfast, spicy eggs, easy breakfast recipe, boiled eggs, savory sauce, Korean sauce, egg recipes

Find it online: https://jedentaglecker.com/spicy-gochujang-eggs-recipe/