Description
Spicy Gochujang Eggs are a captivating fusion of Korean flavors and the humble egg. The bold, umami-rich gochujang paste takes center stage, elevating the eggs to new heights of deliciousness.
Ingredients
Scale
- 6 large eggs
- 2 tablespoon gochujang (Korean red chili paste)
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 3 green onions, sliced (whites and greens separated)
- 1/2 cup water
- 1 tablespoon neutral oil
- 1 teaspoon toasted sesame seeds
- Optional: sliced chili peppers
Instructions
- Bring a pot of water to a boil and gently add the eggs. For jammy eggs, cook for 7 minutes; for hard-boiled, cook for 10 minutes. Immediately transfer the cooked eggs to an ice bath to stop the cooking process, then peel and set them aside.
- Heat a skillet with neutral oil over medium heat, then sauté the garlic and white parts of the green onions until fragrant, about 1 minute. Stir in the gochujang, soy sauce, honey, and water, and let the mixture simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Gently add the peeled eggs to the sauce, rolling them around to ensure they’re evenly coated. Simmer for an additional 2-3 minutes, being careful not to overcook the eggs.
- Remove the pan from the heat and stir in the green parts of the onions, sesame oil, toasted sesame seeds, and sliced chili peppers (if using).
Notes
Spicy Gochujang Eggs are best enjoyed over a bed of steamed rice. Consider serving alongside a simple salad of mixed greens or kimchi slaw.
Nutrition
- Serving Size: 1 egg
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 186mg