Description
Spicy Gochujang Eggs is a savory and spicy Korean dish featuring boiled eggs in a flavorful gochujang sauce, served over steamed rice. This recipe offers a delicious twist on traditional eggs, perfect for those who enjoy a bit of heat in their meals.
Ingredients
Units
Scale
Seasoning Paste:
- 2 tbsp Korean chili paste (gochujang)
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp chicken bouillon powder
- 1/2 tbsp sugar
- 1 tbsp honey
- Black pepper, to taste
Other Ingredients:
- 3 green onions, divided
- 3 cloves garlic
- 1 green chili pepper (optional)
- 1 mild red chili pepper (optional) (or red bell pepper)
- 10 cups (2,400ml) water, divided
- 12 large eggs
- 1 tbsp neutral-tasting oil
- 1/2 lb (225g) ground beef
- 1/2 tbsp toasted sesame oil
- Generous pinch of toasted sesame seeds
- Hot steamed rice, about 1 cup (210g) for each serving
Instructions
- Prep Ingredients: Thinly slice the green onions, separating the whites and green. Finely chop the garlic cloves. Thinly slice the chili peppers (if using).
- Make the seasoning paste: Combine all the ingredients in a small container and mix well.
- Boil Eggs: Fill a pot with 8 cups of water and bring it to a boil. Carefully lower in the fridge-cold eggs. Once all the eggs are in, give them a few gentle stirs with a ladle. Let the eggs boil gently for 7 minutes. Then, transfer them to an ice water bath to cool. Peel the eggs and set them aside.
- Make Spicy Gochujang Eggs: In a large pan, heat the oil over medium-high heat. Add the ground beef and sear for 1 minute. Add the white parts of the green onions and garlic. Stir-fry for 1 minute. Add the seasoning paste and saute for 2 minutes. Pour in 2 cups of water, add the eggs, and let them simmer in the sauce for 7 minutes. Add the remaining green onions, chili peppers, sesame oil, and sesame seeds. Serve over hot steamed rice.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Spicy Gochujang Eggs can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply boil them again with a splash of water or serve them over hot rice.
Nutrition
- Serving Size: 1 egg with sauce and rice
- Calories: 345
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 380mg
