Spicy Gochujang Eggs Recipe

Introduction

Spicy Gochujang Eggs offer a flavorful twist on simple boiled eggs, coated in a savory and spicy Korean-inspired sauce. This dish is perfect for adding a punch of heat and umami to your meal, ideal for breakfast, lunch, or a light dinner.

Ingredients

• 2 large eggs
• 2 tablespoons gochujang (Korean red chili paste)
• 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

1. Step 1: Bring a pot of water to a rolling boil. Carefully add the eggs and cover. Set a timer for 7 minutes for a medium-boiled egg; adjust timing if you prefer runny or hard-boiled yolks.
2. Step 2: Transfer the eggs to an ice bath immediately after cooking to stop the cooking process. Let them cool for a few minutes, then peel and set aside.
3. Step 3: In a bowl, mix gochujang, soy sauce, sugar, rice vinegar, and chicken stock (or water) until well combined.
4. Step 4: Heat neutral oil in a skillet over medium-high heat. Add minced garlic and sauté for about 15 seconds until fragrant.
5. Step 5: Stir in the prepared sauce mixture and bring it to a gentle simmer.
6. Step 6: Add the peeled eggs to the skillet. Cook for another 3 minutes, turning occasionally to coat them fully in the savory sauce.
7. Step 7: Serve the eggs over steamed rice, garnished with sliced scallions and toasted sesame seeds for extra flavor and crunch.

Tips & Variations

• For a gluten-free version, substitute soy sauce with tamari.
• Use brown sugar instead of white sugar for a richer taste.
• Replace chicken stock with vegetable stock to keep this dish vegetarian.
• Swap neutral oil with sesame oil for a nuttier flavor, but use sparingly to avoid overpowering the sauce.
• Adjust garlic amount to your taste—add more for a stronger aroma or less for subtlety.
• Omit sesame seeds if avoiding nuts or seeds.

Storage

Store leftover sauced eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the eggs or serving them cold alongside fresh sauce is also a delicious option.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these eggs ahead of time?

Yes, you can boil and peel the eggs a day ahead and store them in the fridge. Prepare the sauce and combine just before serving for the best texture.

What can I serve with Spicy Gochujang Eggs?

These eggs pair wonderfully with steamed rice, but they also go well with noodles, salad greens, or as a protein-packed snack on their own.

Spicy Gochujang Eggs Recipe

Print Recipe

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Spicy Gochujang Eggs are a flavorful Korean-inspired dish featuring perfectly boiled eggs coated in a savory, spicy gochujang sauce. This quick and easy recipe balances the heat of chili paste with the tanginess of rice vinegar and the richness of garlic-infused oil, making it a delicious addition to steamed rice or as a standalone snack.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

For the Eggs

• 2 large eggs

For the Sauce

• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon soy sauce (or Tamari for gluten-free)
• 1 teaspoon sugar (brown sugar can be used)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1/4 cup chicken stock or water (vegetable stock for vegetarian option)
• 1 tablespoon neutral oil (can substitute with sesame oil)
• 2 cloves garlic, minced

For Garnishing

• 1 tablespoon scallion, sliced (or chives/green onions)
• 1 tablespoon toasted sesame seeds (optional)

Instructions

1. Boil the Eggs: Bring a pot of water to a rolling boil. Carefully add the eggs and cover the pot. Set a timer for 7 minutes for medium-boiled eggs. Adjust time to 6 minutes for runny yolks or 9 minutes for hard-boiled as preferred.
2. Ice Bath: Immediately transfer the boiled eggs into an ice bath to stop cooking. Let them cool for a few minutes, then peel the eggs and set them aside.
3. Prepare Sauce: In a bowl, whisk together gochujang, soy sauce, sugar, rice vinegar, and chicken stock or water until the mixture is smooth and well combined.
4. Cook Sauce: Heat neutral oil in a skillet over medium-high heat. Add minced garlic and sauté for about 15 seconds until fragrant but not browned. Stir in the prepared sauce mixture and bring it to a gentle simmer.
5. Combine Eggs and Sauce: Add peeled eggs to the skillet with the sauce. Cook for an additional 3 minutes, turning the eggs occasionally to ensure they become fully coated and infused with the savory, spicy sauce.
6. Serve: Plate the eggs over steamed rice or your choice of base. Garnish with sliced scallions and toasted sesame seeds for added flavor and texture. Serve immediately for best taste.

Notes

• Adjust boiling time depending on your preferred egg doneness for runny to hard-boiled yolks.
• Use gluten-free soy sauce (Tamari) for a gluten-free version.
• Substitute chicken stock with vegetable stock to make the recipe vegetarian.
• Sesame oil can be used in place of neutral oil for added nuttiness.
• To make this recipe vegan, replace eggs with firm tofu and adapt cooking accordingly.
• Gochujang can be substituted with another red chili paste if necessary, but it may alter the traditional flavor profile.

Keywords: spicy eggs, gochujang eggs, Korean recipe, boiled eggs with sauce, savory eggs