Description
Gochujang Eggs are a flavorful Korean-inspired dish featuring boiled eggs coated in a spicy and savory gochujang sauce, garnished with fresh green onions. Perfect as a snack or a unique side dish, this recipe combines the richness of eggs with the bold umami flavors of fermented chili paste.
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 Eggs: Boil the eggs in water for about 7 minutes if you prefer soft-boiled eggs or cook slightly longer for hard-boiled consistency.
- Cool Eggs: Prepare a bath of cold water and ice, then transfer the boiled eggs to it immediately to stop the cooking process and make peeling easier.
- Peel Eggs: Once cooled, carefully peel the eggs and set them aside on a plate.
- Prepare Sauce: In a mixing bowl, combine gochujang, soy sauce, and sesame oil thoroughly to make the spicy, savory sauce.
- Coat Eggs: Toss the peeled eggs in the sauce mixture until they are completely and evenly coated.
- Garnish and Serve: Sprinkle chopped green onions over the coated eggs for freshness and serve immediately.
Notes
- You can adjust the cooking time of the eggs to achieve your preferred yolk consistency.
- For an extra kick, add a dash of garlic powder or a sprinkle of toasted sesame seeds.
- This dish is best served fresh but can be stored in the fridge for up to 2 days.
- If you prefer less spice, reduce the amount of gochujang accordingly.
- Use fresh green onions for the best garnish flavor and appearance.
