Description
Gochujang Eggs are a delicious Korean dish featuring soft or hard-boiled eggs coated in a spicy and savory gochujang sauce.
Ingredients
Scale
- 6 large eggs
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon green onions, finely chopped
- 1 teaspoon sesame seeds (optional)
Instructions
- In a medium saucepan, bring water to a boil. Carefully add the eggs and boil for 6-7 minutes for soft-boiled eggs or 9-10 minutes for hard-boiled eggs.
- While the eggs are boiling, prepare an ice bath by filling a bowl with ice and cold water.
- Once the eggs are done boiling, transfer them to the ice bath and let them cool for about 5 minutes.
- Peel the eggs gently under running water to make the process easier.
- In a small bowl, whisk together the gochujang, soy sauce, sesame oil, rice vinegar, and honey until smooth.
- Slice the peeled eggs in half and drizzle the gochujang sauce over the cut sides.
- Garnish with chopped green onions and sesame seeds, if using.
- Serve immediately or refrigerate for up to 1 hour before serving for a chilled option.
Notes
- For a creamier texture, add a dollop of mayonnaise to the gochujang sauce.
- Try adding sliced avocado or cucumber on the side for a refreshing contrast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 2 eggs
- Calories: 180
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg
Keywords: Gochujang Eggs, Korean Eggs, Spicy Eggs