Spicy Gochujang Eggs
Spicy Gochujang Eggs are a delightful twist on your breakfast routine, combining the rich flavors of Korean cuisine with the simplicity of a classic egg dish. This easy recipe features perfectly boiled eggs drizzled in a spicy-sweet gochujang sauce that tantalizes your taste buds. Ready in just 20 minutes, these eggs are not only quick to prepare but also offer versatility in serving options. Enjoy them over rice, atop toast, or as part of a vibrant brunch spread. With their protein-packed goodness and customizable spice levels, Spicy Gochujang Eggs make for an exciting and satisfying meal that will elevate your breakfast game.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Boiling
- Cuisine: Korean
Ingredients
Scale
- 2 large eggs
- 2 tablespoons gochujang
- 1 tablespoon soy sauce (or Tamari for gluten-free)
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1/4 cup chicken stock (or water)
- 1 tablespoon neutral oil (or sesame oil)
- Garlic and scallions for garnish
Instructions
- Boil the eggs: In a pot of boiling water, gently add eggs. Cook for 6 minutes for runny yolks or 9 minutes for hard-boiled. Transfer to an ice bath to stop cooking.
- Make the sauce: In a bowl, mix gochujang, soy sauce, sugar, and rice vinegar until combined.
- Cook aromatics: Heat oil in a non-stick skillet over medium heat. Sauté minced garlic for about 30 seconds until fragrant.
- Combine: Add the sauce mixture and stock to the skillet; simmer for 2-3 minutes until slightly thickened.
- Serve: Peel eggs, cut in half if desired, drizzle with sauce, and garnish with sliced scallions.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 186mg