Spicy Gochujang Eggs (Print Version)
Bold Korean-inspired eggs in a spicy-sweet gochujang sauce that perfectly balances heat with savory depth for a satisfying morning meal.
# Ingredients:
→ For the Eggs
01 -
2 large eggs (boil for 6 minutes for runny or 9 minutes for hard-boiled)
→ For the Sauce
02 -
2 tablespoons gochujang paste
03 -
1 tablespoon soy sauce
04 -
1 teaspoon sugar
05 -
1 tablespoon rice vinegar
06 -
60 ml chicken stock or water
07 -
1 tablespoon neutral oil
08 -
2 cloves garlic, minced
→ For Garnishing
09 -
1 tablespoon scallion, thinly sliced
10 -
1 tablespoon toasted sesame seeds
# Steps:
01 -
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.
02 -
Transfer the eggs to an ice bath immediately after boiling to halt the cooking process. Let them cool for a few minutes, then peel and set aside.
03 -
In a bowl, mix together gochujang, soy sauce, sugar, rice vinegar, and chicken stock until well combined.
04 -
Heat neutral oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 15 seconds until fragrant. Stir in your sauce mixture and bring it to a gentle simmer.
05 -
Add the peeled eggs to the skillet, cooking for another 3 minutes. Turn them occasionally to ensure they're fully coated in the sauce.
06 -
Serve the eggs over steamed rice, garnishing with sliced scallions and toasted sesame seeds for added texture and flavor.
# Notes:
01 -
Drizzle a little sesame oil on top for extra flavor. Keep an eye on boiling time preferences for desired egg yolk doneness. Ice bath makes peeling easier.