Description
Spicy Gochujang Eggs are a vibrant Korean-inspired dish that combines perfectly boiled eggs with a bold, spicy-sweet gochujang sauce. Ideal for breakfast, a flavorful appetizer, or a savory side, this quick and versatile recipe brings a delicious punch of umami and spice to your meal, enhanced by fragrant garlic, tangy vinegar, and a hint of sweetness. Garnished with fresh scallions and toasted sesame seeds, it’s a satisfying way to elevate everyday eggs with authentic Korean flavors.
Ingredients
Scale
For the Eggs
- 2 large eggs (boil for 6 minutes for runny yolk or 9 minutes for hard-boiled yolk)
For the Sauce
- 2 tablespoons gochujang (Korean red chili paste; substitute with another red chili paste if needed)
- 1 tablespoon soy sauce (use Tamari for gluten-free option)
- 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 (such as canola or vegetable oil; sesame oil can substitute for added flavor)
- 2 cloves garlic, minced (adjust amount for preference)
For Garnishing
- 1 tablespoon scallion, sliced (or substitute with chives or green onions)
- 1 tablespoon toasted sesame seeds (omit if avoiding seeds or nuts)
Instructions
- Boil the Eggs: Bring a pot of water to a rolling boil. Carefully add the 2 large eggs and cover the pot. Set a timer for 7 minutes for a jammy yolk (adjust between 6 to 9 minutes based on preference). This cooking time balances a slightly runny to fully set yolk.
- Ice Bath: Immediately transfer the boiled eggs to a prepared ice bath to stop the cooking process and cool them thoroughly, which also facilitates easier peeling. Let the eggs sit for at least 5 minutes before peeling and setting them aside.
- Prepare Sauce Mixture: In a mixing bowl, combine 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 tablespoon rice vinegar, and 1/4 cup chicken stock or water. Stir gently until all ingredients are well incorporated into a smooth sauce.
- Cook Sauce and Garlic: Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 15 seconds until fragrant but not browned, then pour in the pre-mixed sauce. Bring the mixture to a gentle simmer, stirring occasionally to meld the flavors.
- Combine Eggs and Sauce: Add the peeled eggs into the skillet with the simmering sauce. Cook the eggs in the sauce for 3 minutes, turning them occasionally so they are evenly coated with the spicy-sweet glaze.
- Serve: Serve the vibrant gochujang-coated eggs over steamed jasmine rice (optional for meal serving). Garnish with sliced scallions and toasted sesame seeds for a fresh crunch and nutty flavor. For an extra flavor boost, drizzle a little sesame oil over the top if desired.
Notes
- Optional: Add a drizzle of sesame oil on top before serving for an extra nutty aroma and taste.
- Monitor boiling time carefully to achieve your preferred egg yolk texture—avoid overcooking to prevent rubberiness.
- Always use an ice bath immediately after boiling to stop cooking and aid in peeling the eggs easily.
- If the sauce is too thin, simmer longer to reduce and thicken, but watch carefully to prevent burning.
- Keep heat at medium-high but adjust as needed to maintain a gentle simmer and prevent garlic from burning.
- Leftover sauce can be saved and used as a flavorful condiment for grilled vegetables or rice dishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean
Keywords: Spicy Gochujang Eggs, Korean eggs recipe, gochujang sauce, spicy eggs, breakfast eggs, Korean cuisine, boiled eggs recipe, Asian egg dishes
