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.
Ingredients
- 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!