Spicy Gochujang Eggs Recipe

Introduction

Spicy Gochujang Eggs are a flavorful twist on classic boiled eggs, simmered in a rich, spicy Korean-inspired sauce. This dish is quick to prepare and perfect for adding a punch of flavor to your breakfast or meal.

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 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

1. Step 1: 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 medium doneness; adjust timing for runny or hard-boiled as desired.
2. Step 2: Immediately transfer the eggs to an ice bath after boiling to stop the cooking process. Let them cool for a few minutes, then peel the eggs and set aside.
3. Step 3: In a bowl, combine gochujang, soy sauce, sugar, rice vinegar, and chicken stock or water. Stir well until the mixture is smooth and even.
4. Step 4: Heat neutral oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 15 seconds until fragrant but not browned.
5. Step 5: Pour the sauce mixture into the skillet and bring it to a gentle simmer, stirring occasionally.
6. Step 6: Add the peeled eggs to the skillet and cook for an additional 3 minutes, turning them occasionally to coat evenly with the sauce.
7. Step 7: Serve the eggs over steamed rice, garnished with sliced scallions and toasted sesame seeds for extra crunch and flavor.

Tips & Variations

• For a vegetarian version, use vegetable stock instead of chicken stock in the sauce.
• Adjust the amount of gochujang to control the heat level according to your preference.
• Try serving the eggs over noodles or salad greens instead of rice for a different meal style.
• Substitute sesame oil for neutral oil to add a distinct nutty flavor to the sauce.

Storage

Store any leftover eggs and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Note that sauce flavors may intensify after storing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh eggs instead of boiling them first?

This recipe requires boiled eggs to hold their shape in the sauce. Fresh raw eggs would not work well as they may break or undercook.

What is gochujang and where can I buy it?

Gochujang is a Korean fermented red chili paste that is spicy, sweet, and savory. It is widely available in Asian grocery stores and many supermarkets, as well as online.

Spicy Gochujang Eggs Recipe

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Spicy Gochujang Eggs are perfectly boiled eggs coated in a rich, flavorful Korean-inspired sauce made with gochujang, soy sauce, and garlic. This quick stovetop dish combines creamy eggs with a savory, spicy glaze, garnished with scallions and toasted sesame seeds, making it an irresistible appetizer or side over steamed rice.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

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 can be used 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, adjusting slightly to your preferred doneness—6 minutes for runny yolks and 9 minutes for hard-boiled.
2. Ice Bath: Immediately transfer the eggs to an ice bath right after boiling to stop the cooking process. Let them cool for a few minutes, then 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 the mixture is well combined.
4. Cook Sauce: Heat the neutral oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 15 seconds until fragrant. Stir in the sauce mixture and bring it to a gentle simmer, allowing the flavors to meld.
5. Combine Eggs and Sauce: Add the peeled eggs to the skillet with the sauce, cooking for an additional 3 minutes. Turn the eggs occasionally to ensure they are fully coated and absorb the savory sauce.
6. Serve: Serve the vibrant, spicy eggs over steamed rice. Garnish with sliced scallions and toasted sesame seeds to add crunch and an extra layer of flavor.

Notes

• Adjust boiling time to control yolk consistency—less time for runny, more for firm yolks.
• Use Tamari instead of soy sauce for a gluten-free option.
• Vegetarian option can be made by substituting chicken stock with vegetable stock.
• Sesame oil can replace neutral oil for a nuttier flavor.
• Omit sesame seeds if allergic or avoiding nuts and seeds.

Keywords: gochujang eggs, spicy eggs, Korean eggs, boiled eggs recipe, savory eggs, Korean appetizer, easy spicy eggs