Description
Spicy Gochujang Eggs are a bold Korean-inspired breakfast made with soft-boiled eggs simmered in a sweet-spicy gochujang sauce. Quick, comforting, and packed with flavor, they’re perfect for busy mornings or easy meals any time of day.
Ingredients
For the Eggs
2 large eggs
For the Sauce
2 tablespoons gochujang
1 tablespoon soy sauce or tamari
1 teaspoon sugar or brown sugar
1 tablespoon rice vinegar or apple cider vinegar
1/4 cup chicken stock or water
1 tablespoon neutral oil or sesame oil
2 cloves garlic, minced
For Garnish
1 tablespoon scallions, sliced
1 tablespoon toasted sesame seeds
Instructions
Bring a pot of water to a rolling boil. Carefully add the eggs, cover, and cook for 6–7 minutes for jammy yolks or 9 minutes for hard-boiled.
Transfer eggs immediately to an ice bath to stop cooking. Once cooled, peel and set aside.
In a bowl, whisk together gochujang, soy sauce, sugar, rice vinegar, and chicken stock until smooth.
Heat oil in a skillet over medium-high heat. Add garlic and sauté for about 15 seconds until fragrant.
Pour in the sauce and bring to a gentle simmer.
Add the peeled eggs and cook for 3 minutes, turning gently to coat.
Serve warm over rice and garnish with scallions and sesame seeds.
Notes
Adjust boiling time based on preferred yolk doneness.
For less heat, reduce gochujang slightly and add more stock.
A drizzle of sesame oil adds extra depth of flavor.
Ice bath helps make peeling much easier.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Boiling, Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 200
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 200 mg