Spicy Gochujang Eggs
Spicy Gochujang Eggs combine perfectly cooked eggs with a vibrant, savory, and spicy Korean sauce. A quick and flavorful meal.
Ingredients
Main Ingredients
- 4 large eggs
- 1 tbsp neutral oil like canola or vegetable oil
Gochujang Sauce
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce low-sodium or tamari for gluten-free
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1-2 cloves garlic, minced
- 2 tbsp water
Garnish
- 1 green onion, thinly sliced
- 1 tsp sesame seeds
Instructions
- Prepare Eggs: For soft-boiled eggs: Bring a pot of water to a rolling boil. Gently lower eggs into the boiling water and cook for 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath for 2 minutes, then peel carefully. For fried eggs: Heat neutral oil in a non-stick pan over medium heat. Crack eggs into the pan and cook until whites are set and yolks are runny (about 2-3 minutes), or to your desired doneness.
- Make Gochujang Sauce: While the eggs are cooking, prepare the sauce. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and water until the mixture is smooth and well combined. Taste the sauce and adjust the sweetness or spice level if desired.
- Assemble and Serve: Arrange the prepared eggs on a serving plate or over a bed of steamed rice. Drizzle the vibrant gochujang sauce generously over the eggs. Garnish with thinly sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your flavorful Spicy Gochujang Eggs!
Notes
- For extra runny yolks, cook soft-boiled eggs for just 5-6 minutes.
- Always use an ice bath for soft-boiled eggs; it stops cooking and makes peeling easier.
- Don't be afraid to adjust the sauce to your personal preference for spice and sweetness.