Description
Elevate your breakfast with these Spicy Gochujang Eggs, combining creamy eggs with bold gochujang flavor.
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 scallions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Boil water in a medium saucepan. Gently add the eggs and cook for 6 minutes for runny yolk or 9 minutes for hard-boiled.
- In a small bowl, mix together gochujang, soy sauce, sugar, rice vinegar, and chicken stock or water.
- Heat the oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant and slightly golden. Stir in the sauce and let it simmer for a couple of minutes.
- Once the eggs are done, cool them slightly, peel, and cut in half.
- Drizzle the gochujang sauce over the halved eggs. Sprinkle with scallions and sesame seeds.
- Serve immediately and enjoy!
Notes
Make hard-boiled eggs in advance and store in the refrigerator for up to a week. Reheat the sauce fresh when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg (1/2)
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 186mg