Spicy Gochujang Eggs: Elevate Your Breakfast Game Today Recipe

Introduction

Spicy Gochujang Eggs are a flavorful twist on your classic boiled eggs, bringing bold Korean-inspired flavors to the breakfast table. These saucy, savory eggs are perfect for anyone looking to elevate their morning routine with a bit of heat and depth.

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, cover the pot, and set a timer for 7 minutes. Adjust the time if you prefer runny or hard-boiled eggs.
2. Step 2: Immediately transfer the eggs to an ice bath to stop the cooking process. Let cool for a few minutes, then peel and set aside.
3. Step 3: In a bowl, whisk together gochujang, soy sauce, sugar, rice vinegar, and chicken stock until smooth and 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 the sauce mixture into the skillet and bring to a gentle simmer.
6. Step 6: Add peeled eggs to the skillet and cook for 3 minutes, turning occasionally to coat the eggs evenly with the sauce.
7. Step 7: Serve the eggs over steamed rice and garnish with sliced scallions and toasted sesame seeds for extra flavor and crunch.

Tips & Variations

• Use Tamari instead of soy sauce for a gluten-free option.
• Substitute brown sugar for white sugar to add a richer sweetness.
• Replace chicken stock with vegetable stock to make this dish vegetarian-friendly.
• Try sesame oil instead of neutral oil for a nuttier aroma.
• Swap scallions with chives or green onions for a similar fresh garnish.
• Omit toasted sesame seeds if you want to avoid seeds or nuts.

Storage

Store leftover sauced eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or stock to prevent drying out. For best texture, enjoy the eggs soon after cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use something other than gochujang?

Yes, you can substitute gochujang with another red chili paste or a mix of chili flakes and miso paste to replicate the flavor and heat.

How do I adjust the spice level?

To reduce spice, use less gochujang or add a little honey or sugar to balance the heat. To increase it, add more gochujang or a pinch of chili powder.

Spicy Gochujang Eggs: Elevate Your Breakfast Game Today Recipe

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Spicy Gochujang Eggs are a flavorful Korean-inspired breakfast dish featuring perfectly boiled eggs simmered in a savory and slightly spicy gochujang-based sauce. This recipe balances the heat of red chili paste with the umami of soy sauce and the tang of rice vinegar, finished with aromatic garlic and a touch of sweetness. Garnished with scallions and toasted sesame seeds, these eggs can elevate your morning meal served over steamed rice or enjoyed on their own.

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

Ingredients

Scale 1x2x3x

For the Eggs

• 2 large eggs

For the Sauce

• 2 tablespoons gochujang (can substitute with another red chili paste)
• 1 tablespoon soy sauce (use Tamari for gluten-free option)
• 1 teaspoon sugar (brown sugar for deeper flavor)
• 1 tablespoon rice vinegar (can substitute with 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 (adjust based on preference)

For Garnishing

• 1 tablespoon scallion, sliced (can substitute with chives or green onions)
• 1 tablespoon toasted sesame seeds (omit if avoiding seeds or nuts)

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 with a slightly runny center, or adjust the time based on your preferred doneness.
2. Ice Bath: Immediately transfer the boiled eggs to an ice bath to stop the cooking process. Let them cool for a few minutes before peeling off the shells and setting the eggs aside.
3. Prepare Sauce: In a bowl, thoroughly mix together gochujang, soy sauce, sugar, rice vinegar, and chicken stock or water until fully combined and smooth.
4. Cook Sauce: Heat the neutral oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 15 seconds until fragrant. Pour in the prepared sauce mixture and bring to a gentle simmer, stirring occasionally.
5. Combine Eggs and Sauce: Add the peeled eggs into the skillet with the simmering sauce. Cook for an additional 3 minutes, gently turning the eggs occasionally to coat them well in the savory spicy sauce.
6. Serve: Serve the vibrant, saucy eggs over steamed rice. Garnish generously with sliced scallions and toasted sesame seeds for added texture and flavor.

Notes

• You can adjust the boiling time to get your preferred egg doneness: 6 minutes for runny yolk, 9 minutes for fully hard-boiled.
• For a vegetarian or vegan option, use vegetable stock and omit eggs or replace with firm tofu.
• Substitute soy sauce with tamari to make the recipe gluten-free.
• If sesame oil is used instead of neutral oil, it will impart a nuttier flavor to the sauce.
• To reduce spice, decrease the amount of gochujang or use a milder chili paste.
• Serve with steamed rice, noodles, or as a topping for salads and grain bowls.

Keywords: Gochujang eggs, spicy eggs, Korean breakfast, boiled eggs with sauce, savory eggs, egg recipe, Korean cuisine, easy breakfast, gochujang sauce