Spicy Gochujang Eggs

I have to say these Gochujang Eggs were much tastier than I expected. The gochujang sauce is filled with umami and it is slightly sweet. I like my eggs to be jammy and not too runny, but you can cook them however you want.

Can't get enough of Gochujang? Try my Kimchi Soup With Chicken next!

🌶️ About This Recipe

Gochujang eggs are like the Korean version of shakshuka but much tastier in my opinion. The first time I had them was at my Korean friend’s house. His mom called it her version of tteokbokki but with eggs instead of rice cakes. This recipe is based on hers but with a few minor tweaks from myself.

⏲️ How Long To Boil The Eggs?

The most important step is to cook the eggs perfectly. I prefer mine to be jammy and not runny at all but you can cook them to whatever doneness you prefer.

For jammy eggs, you want to cook them for seven minutes exactly. There should be enough water in the pot so that the eggs are fully submerged, and the water should be at a rolling boiling.

After cooking, the eggs should be immediately submerged in ice water to stop them from cooking any further. This also makes them easier to peel because the cold water separates the egg white from the shell.

🧂 Ingredients

• Eggs: This recipe uses eight eggs but it only serves two people. I don't know why but you can eat of ton of them without feeling super full. Four per person was the perfect amount for me and my wife.
• Gochujang (Korean red pepper paste): I like using the extra spicy version of gochujang paste, but you can use whatever spiciness you want. The spiciness is usually indicated on the back of the box.
• Chicken stock: I'm using chicken bouillon powder mixed with water. You can also just use water.
• Soy sauce
• Rice vinegar
• Sugar
• Garlic
• Oil for frying.

🔪 Instructions

STEP 1: Bring a small pot of water to a boil. There should be enough water to fully submerge the eggs. Carefully add the eggs and set the timer for 7 minutes. Cover the pot with a lid until the water boils again and then reduce the heat to low.

After 7 minutes, immediately transfer the eggs to an ice bath. Wait a little bit for the eggs to cool down, then peel them and set aside.

STEP 2: In a small bowl, combine gochujang, soy sauce, sugar, rice vinegar, and chicken stock (or water).

STEP 3: Heat one tablespoon of oil in a skillet over medium-high heat. Add the garlic and cook for 15 seconds. Add the sauce mixture and bring it to a simmer.

STEP 4: Add the peeled eggs and cook for another 3 minutes. Rotate the eggs so that both sides get cooked in the sauce. Serve over rice, garnished with scallions and toasted sesame seeds. Enjoy!

Store leftovers in an air-tight container in the refrigerator for up to 5 days.

📋 Recipe

Spicy Gochujang Eggs

I have to say these Gochujang Eggs were much tastier than I expected. The gochujang sauce is filled with umami and it is slightly sweet. I like my eggs to be jammy and not too runny, but you can cook them however you want.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Korean

Servings 2 people

Calories 379 kcal

Ingredients

  

1x2x3x

• ▢ 8 large eggs
• ▢ 2 tablespoons gochujang
• ▢ 1 tablespoon soy sauce
• ▢ ½ tablespoon sugar
• ▢ 1 teaspoon rice vinegar
• ▢ ⅔ cup chicken stock (or water)
• ▢ 1 tablespoon neutral oil
• ▢ 1 clove garlic (minced)

For garnishing

• ▢ 1 scallion (sliced)
• ▢ toasted sesame seeds

Instructions

 

• Bring a small pot of water to a boil. There should be enough water to fully submerge the eggs. Carefully add the eggs and set the timer for 7 minutes. Cover the pot with a lid until the water boils again and then reduce the heat to low. After 7 minutes, immediately transfer the eggs to an ice bath. Wait a little bit for the eggs to cool down, then peel them and set aside.
• In a small bowl, combine gochujang, soy sauce, sugar, rice vinegar, and chicken stock (or water).
• Heat one tablespoon of oil in a skillet over medium-high heat. Add the garlic and cook for 15 seconds. Add the sauce mixture and bring it to a simmer.
• Add the peeled eggs and cook for another 3 minutes. Rotate the eggs so that both sides get cooked in the sauce. Serve over rice, garnished with scallions and toasted sesame seeds. Enjoy!

Notes

Eggs: For runny eggs, boil them for only 6 minutes. For hard eggs, boil them for 9 minutes.

Storage: Store leftovers in an air-tight container in the refrigerator for up to 5 days.

Nutrition

Calories: 379kcalCarbohydrates: 13gProtein: 26gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 657mgSodium: 871mgPotassium: 411mgFiber: 0.2gSugar: 7gVitamin A: 985IUVitamin C: 3mgCalcium: 109mgIron: 4mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!

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