Description
Gochujang Eggs are a flavorful Korean-inspired snack featuring soft or hard-boiled eggs coated in a spicy, savory gochujang sauce. This quick and easy recipe combines the bold heat of fermented chili paste with soy sauce and sesame oil, finished with a fresh garnish of green onions for a perfect umami-packed bite.
Ingredients
Scale
Eggs
- 4 eggs
Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Garnish
- 1 tablespoon green onions, chopped
Instructions
- Boil the Eggs: Place the eggs in a pot of boiling water and cook for about 7 minutes for soft-boiled eggs or extend the time for harder yolks if preferred.
- Ice Bath: Immediately transfer the eggs to a bowl filled with cold water and ice to stop the cooking process and make peeling easier.
- Peel the Eggs: Once cooled, gently peel the eggs, being careful not to break the whites, and set them aside.
- Prepare the Sauce: In a mixing bowl, combine the gochujang, soy sauce, and sesame oil until well blended to create a spicy, savory coating.
- Coat the Eggs: Toss the peeled eggs in the sauce mixture, ensuring each egg is evenly covered with the flavorful gochujang blend.
- Garnish and Serve: Sprinkle the chopped green onions over the coated eggs for a fresh, aromatic finish, then serve immediately.
Notes
- Adjust the boiling time depending on your preferred yolk consistency.
- For less spice, reduce the amount of gochujang or add a small amount of honey to the sauce.
- These eggs make a great snack or a flavorful addition to rice bowls and salads.
- Store any leftovers in an airtight container in the refrigerator and consume within 2 days.
