Description
These spicy gochujang eggs are coated in a rich, savory-sweet Korean-inspired sauce that perfectly complements jammy or fully cooked eggs. A quick and flavorful dish ideal for meals, sides, or snacks.
Ingredients
6 large eggs
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon sesame seeds
1 green onion, finely chopped
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 6–7 minutes for jammy eggs or 9–10 minutes for fully set yolks.
- Transfer the eggs to an ice bath and let cool completely before peeling.
- In a bowl, mix gochujang, soy sauce, sugar, rice vinegar, water, sesame oil, and minced garlic until smooth.
- Lightly score the peeled eggs with shallow cuts or leave them whole.
- Heat a pan over medium-low heat and add the sauce mixture, allowing it to simmer slightly.
- Add the eggs to the pan and spoon the sauce over them continuously for 2–3 minutes until well coated and heated through.
- Remove from heat and garnish with sesame seeds and chopped green onions before serving.
Notes
Adjust spice level by reducing gochujang or adding honey for sweetness.
Add mirin or chili flakes for deeper flavor variation.
Include sautéed onions or tofu for extra texture and protein.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a pan over low heat to avoid rubbery eggs.
Serve with rice, noodles, or vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 370 mg
