Spicy Gochujang Eggs: Elevate Your Breakfast Game Today Recipe

Introduction

Spicy Gochujang Eggs offer a flavorful twist to your regular boiled eggs, combining a savory Korean chili paste sauce with perfectly cooked eggs. This dish is quick to prepare and makes a delicious breakfast or snack that wakes up your taste buds.

Ingredients

• 2 large eggs
• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon soy sauce (use Tamari for gluten-free)
• 1 teaspoon sugar (brown sugar can be used for deeper flavor)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1/4 cup chicken stock or water (vegetable stock for vegetarian option)
• 1 tablespoon neutral oil (or substitute with sesame oil)
• 2 cloves garlic, minced
• 1 tablespoon scallion, sliced (or chives/green onions)
• 1 tablespoon toasted sesame seeds (optional)

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 boil, or adjust time based on your preferred doneness (6 minutes for runny yolk, 9 for hard-boiled).
2. Step 2: Immediately transfer the boiled eggs to an ice bath to stop the cooking process. Let them cool for a few minutes, then peel and set aside.
3. Step 3: In a bowl, mix together gochujang, soy sauce, sugar, rice vinegar, and chicken stock (or water) until smooth and well combined.
4. Step 4: Heat neutral oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 15 seconds until fragrant.
5. Step 5: Stir in the sauce mixture and bring to a gentle simmer.
6. Step 6: Add the peeled eggs to the skillet and cook for another 3 minutes, turning occasionally to coat the eggs evenly in the sauce.
7. Step 7: Serve the eggs over steamed rice. Garnish with sliced scallions and toasted sesame seeds for extra flavor and texture.

Tips & Variations

• Use sesame oil instead of neutral oil for a nuttier taste.
• Add a splash of honey for a touch of sweetness if you prefer milder spice.
• Try substituting chicken stock with vegetable stock to make the dish vegetarian.
• For extra heat, sprinkle some red pepper flakes or gochugaru on top before serving.
• Use freshly minced garlic to maximize flavor impact.

Storage

Store leftover eggs and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat until warmed through, or microwave briefly. Avoid overheating to prevent toughening the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft-boiled eggs instead of medium-boiled?

Yes, you can boil the eggs for 6 minutes for a runnier yolk. Just be gentle when peeling and handling so they don’t break in the skillet.

What can I substitute if I don’t have gochujang?

You can substitute gochujang with another red chili paste or a mix of chili sauce and miso paste for a similar spicy, savory flavor.

Spicy Gochujang Eggs: Elevate Your Breakfast Game Today Recipe

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4.8 from 118 reviews

This Spicy Gochujang Eggs recipe offers a flavorful twist to your breakfast with perfectly boiled eggs coated in a savory and spicy Korean-inspired gochujang sauce. It’s quick to prepare and ideal for anyone looking to elevate their morning meal with bold, tangy, and umami-packed flavors.

• Author: Joe
• 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)
• 1 teaspoon sugar (brown sugar can be used for deeper flavor)
• 1 tablespoon rice vinegar (can substitute with apple cider vinegar)
• 1/4 cup chicken stock or water (vegetable stock can be used 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. Set a timer for 7 minutes to achieve medium-boiled eggs with a slightly soft center, adjusting time if you prefer runny (6 minutes) or hard-boiled (9 minutes) eggs.
2. Ice Bath: Immediately transfer the boiled eggs into an ice bath to stop the cooking process. Let them cool for a few minutes, then peel the eggs carefully and set aside.
3. Prepare Sauce: In a bowl, combine gochujang, soy sauce, sugar, rice vinegar, and chicken stock or water. Mix until the sauce is smooth and well incorporated.
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. Stir in the prepared sauce mixture and bring it to a gentle simmer, allowing the flavors to meld.
5. Combine Eggs and Sauce: Add the peeled eggs to the skillet with the simmering sauce. Cook for about 3 minutes, turning the eggs occasionally to coat them evenly with the spicy gochujang sauce.
6. Serve: Plate the vibrant eggs over steamed rice. Garnish with sliced scallions and toasted sesame seeds for a fresh and crunchy finish. Serve immediately for best flavor and texture.

Notes

• Adjust boiling time based on your desired egg yolk consistency: 6 minutes for runny, 7 for medium, 9 for hard-boiled.
• You can substitute soy sauce with Tamari for a gluten-free option.
• For a vegetarian or vegan version, use vegetable stock and omit eggs or substitute with a plant-based alternative.
• Sesame oil in place of neutral oil adds a nuttier flavor but can overpower if used too much.
• Gochujang varies in spiciness; adjust the amount according to your heat preference.
• Serve with steamed rice or as a topping for noodles or salad bowls for versatility.

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