Name: Spicy Gochujang Eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Korean
Ingredients: 8 eggs; 2 tbsp sugar; 1/2 tbsp Korean red pepper; 2 tbsp soy sauce; 1 garlic; 2 tbsp vegetable oil; 1 tbsp pepper paste; 2 cups water or anchovy broth

Spicy Gochujang Eggs

A flavorful journey into Korean cuisine with spicy and sweet boiled eggs.

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FEATURED COMMENT

"These eggs were a game-changer for my breakfast routine! The sauce is perfectly spicy and sweet."

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Dive deep into the world of Korean flavors with these delectably spicy boiled eggs. The combination of sweetness, spiciness, and the rich texture of soft-boiled eggs creates an irresistible dish that can be savored as a snack, breakfast, or a side dish.

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Why This Recipe Will Win You Over:

Authentic Korean flavors in every bite.
A delightful blend of spicy, savory, and sweet.
Perfectly cooked eggs with a slightly runny yolk.

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Making It Your Own

For added umami, use anchovy broth instead of water.
Add some chopped scallions or seaweed for an extra layer of flavor.
Adjust the spiciness to your liking by varying the amount of Korean red pepper.

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Hungry Yet? Dive Right In!

Serve these eggs on a bed of steamed white rice, drizzle with some sesame oil, and garnish with sesame seeds and green onions. It's an instant classic!

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INGREDIENTS

8 eggs
2 tbsp sugar
1/2 tbsp Korean red pepper
2 tbsp soy sauce
1 garlic, minced
2 tbsp vegetable oil
1 tbsp pepper paste
2 cups water (anchovy broth recommended)

INSTRUCTIONS

Boil the eggs.
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Mix the sauce ingredients.
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Cook the sauce.
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Add eggs to the sauce.
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Garnish and serve.

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Enjoy! ♡

Connie Cooks

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Keywords: Korean, Boiled Eggs, Spicy, Sweet, Soft-boiled, Breakfast, Snack, Side dish

Spicy Gochujang Eggs

Total Time:
20 minutes
Yield:
4 servings

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A flavorful journey into Korean cuisine with spicy and sweet boiled eggs.

INGREDIENTS

8 eggs
2 tbsp sugar
1/2 tbsp Korean red pepper
2 tbsp soy sauce
1 garlic, minced
2 tbsp vegetable oil
1 tbsp pepper paste
2 cups water (anchovy broth recommended)

INSTRUCTIONS

Boil eggs for 7-8 minutes ensuring a slightly running yolk.
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Immediately transfer boiled eggs to ice-cold water to cool down.
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Once cooled, peel the eggs.
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In a separate bowl, combine sugar, Korean red pepper, soy sauce, minced garlic, pepper paste, and water (or anchovy broth for a richer flavor).
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Heat a pan over medium flame and pour the sauce mixture.
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Bring the sauce to a boil.
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Gently add the peeled eggs into the boiling sauce.
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Increase the heat to high and let the eggs boil in the sauce for 5 minutes or until the sauce thickens.
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Serve the eggs on white rice, drizzling with sesame oil, and garnishing with sesame seeds and chopped green onions.
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Nutrition Facts

4 servings
150
per serving

(% Daily Value)

Total Fat: 10g (15%)

Sodium: 800mg (33%)

Dietary Fiber: 0.5g (2%)

Protein: 12g

Vitamin C: 0mg (0%)

Potassium: 130mg (4%)

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Cholesterol: 375mg (125%)

Total Carbohydrate: 2g (1%)

Sugars: 2g

Vitamin A: 480µg (16%)

Iron 1.8mg (10%)

Phosphorus 95mg (10%)

Keywords:

Korean, Boiled Eggs, Spicy, Sweet, Soft-boiled, Breakfast, Snack, Side dish