Description
Bright, bold, and impossibly simple, these Spicy Gochujang Eggs transform ordinary boiled eggs into a saucy, umami-packed treat that works for breakfast, lunch, or a snack.
Ingredients
- 6 large eggs
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 3 green onions, sliced (whites and greens separated)
- 1/2 cup water
- 1 tablespoon neutral oil
- 1 teaspoon toasted sesame seeds
- Optional: sliced chili peppers
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Instructions
- 1. Bring a pot of water to a boil. Carefully add the eggs and cook for 7 minutes for jammy eggs or 10 minutes for hard-boiled. Transfer the cooked eggs to an ice bath to cool, then peel them and set them aside.
- 2. In a skillet, heat the neutral oil over medium heat. Add the minced garlic and the white parts of the green onions. Sauté until fragrant, about 1 minute.
- 3. Stir in the gochujang, soy sauce, honey, and water. Mix well and bring the sauce to a simmer. Allow it to cook for 2–3 minutes, until the sauce thickens slightly.
- 4. Reduce the heat to medium-low and gently add the peeled eggs to the simmering sauce. Carefully roll the eggs to ensure they’re evenly coated with the flavorful mixture. Let the eggs simmer for an additional 2–3 minutes.
- 5. Turn off the heat and stir in the green parts of the onions, sesame oil, toasted sesame seeds, and sliced chili peppers (if using).
Notes
- None