Description
Elevate your breakfast with these creamy, spicy gochujang eggs that bring a cozy Korean-inspired comfort to your mornings.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1/4 cup chicken stock or water
- 1 tablespoon neutral oil
- 2 cloves garlic, minced
- 1 tablespoon scallion, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Boil the eggs in a pot of water for 6 minutes for runny yolk or 9 minutes for hard-boiled. Transfer eggs to an ice bath.
- In a small bowl, mix gochujang, soy sauce, sugar, rice vinegar, and chicken stock (or water) until smooth.
- Heat neutral oil in a skillet over medium heat, add minced garlic, and sauté until fragrant, about 30 seconds.
- Add the gochujang mixture to the skillet and let it simmer for a few minutes.
- Carefully peel the cooled eggs and slice them in half. Place egg halves into the skillet to soak in the sauce for a minute.
- Transfer eggs to a plate, drizzle with more sauce, and garnish with sliced scallions and toasted sesame seeds.
Notes
Hard-boiled eggs can be prepared a day ahead for convenience. Customize toppings based on preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Boiling, Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 2 egg halves
- Calories: 210
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 186mg