Spicy Gochujang Eggs: Elevate Your Breakfast Game Today Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean
Ingredients
Scale
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
- 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.
- 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.
- Prepare Sauce: In a bowl, thoroughly mix together gochujang, soy sauce, sugar, rice vinegar, and chicken stock or water until fully combined and smooth.
- 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.
- 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.
- 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
