Spicy Gochujang Eggs
Transform ordinary eggs into a flavorful dish with spicy gochujang, soy sauce, and garlic—a perfect breakfast, snack, or meal option.
Ingredients
Main Ingredients
- 2 large 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
Preparation
- Boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. For runny yolks, boil for 6 minutes; for hard-boiled, 9 minutes. Transfer to cold water and cool.
- Prepare the sauce: In a bowl, mix gochujang, soy sauce, sugar, rice vinegar, and chicken stock or water until well combined.
Cooking
- Sauté garlic: In a skillet, heat neutral oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Combine eggs and sauce: Pour the prepared sauce into the skillet, let simmer for a few minutes, then gently add the boiled eggs and coat them.
Serving
- Garnish the dish with sliced scallions and toasted sesame seeds before serving.
Notes
Serve warm with steamed rice or crusty bread for a balanced meal. You can adjust the heat level by experimenting with different brands of gochujang.