Description
Spicy Gochujang Eggs is a flavorful Korean dish featuring eggs simmered in a spicy and savory gochujang-based sauce, served over steamed rice. The dish is topped with aromatic toasted sesame oil and seeds for added depth of flavor.
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 green onions, chop garlic, and slice chili peppers. Make the seasoning paste by combining all ingredients.
- Boil Eggs: Boil eggs in water for 7 minutes, then cool and peel.
- Make Spicy Gochujang Eggs: Sear ground beef, add vegetables, then add seasoning paste and water. Simmer eggs in the sauce for 7 minutes. Add remaining ingredients and mix well.
- To Serve: Place eggs over hot steamed rice, drizzle with sauce, and sesame oil. Enjoy!
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 (approximately 175g)
- Calories: 270
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 380mg
