Description
A deliciously spicy and flavorful dish made with eggs and gochujang sauce.
Ingredients
Scale
- 2 pieces Eggs
- 3 tablespoons Gochujang
- 2 tablespoons Soy Sauce
- 1 tablespoon Sugar
- 1 tablespoon Rice Vinegar
- 2 tablespoons Chicken Stock
- 1 tablespoon Neutral Oil
- 2 cloves Garlic
- 1 tablespoon Scallion
- 1 tablespoon Toasted Sesame Seeds
Instructions
- Boil the Eggs: Bring a pot of water to a boil. Once bubbling, carefully add the eggs, cover, and boil for 6–9 minutes according to your preferred doneness.
- Ice Bath: Once the eggs are done, transfer them to an ice bath to halt the cooking process. Let cool for a few minutes to make peeling easier.
- Prepare Sauce: In a mixing bowl, combine gochujang, soy sauce, sugar, rice vinegar, and chicken stock. Whisk until well blended, then set aside.
- Cook Sauce: Heat a splash of neutral oil in a skillet over medium-high heat. Sauté minced garlic until fragrant, about 15 seconds, then add the sauce mixture to the skillet. Simmer gently for a couple of minutes.
- Combine Eggs and Sauce: Add the peeled eggs to the skillet and gently turn to coat them evenly in the sauce. Cook for an additional 3 minutes.
- Serve: Plate the eggs over steamed rice, garnishing with sliced scallions and a sprinkle of toasted sesame seeds.
Notes
- Boil for 6 minutes for runny yolk or 9 minutes for hard-boiled.
- Main flavor source is gochujang; substitute with another red chili paste if needed.
- Use Tamari for a gluten-free version of soy sauce.
- Brown sugar can be used for a deeper flavor.
- Can substitute rice vinegar with apple cider vinegar.
- Use water or vegetable stock for a vegetarian option.
- Neutral oil can be substituted with sesame oil.
- Adjust garlic amount based on preference.
- Optional substitutes for scallion include chives or green onions.
- Omit toasted sesame seeds if avoiding seeds or nuts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 15 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 10 grams
- Cholesterol: 180 milligrams