Description
A delicious recipe for eggs simmered in a spicy gochujang sauce, perfect over steamed rice.
Ingredients
Scale
- 2 pieces Eggs
- 3 tablespoons Gochujang
- 2 tablespoons Soy Sauce
- 1 tablespoon Sugar
- 1 tablespoon Rice Vinegar
- 2 tablespoons Chicken Stock
- 1 tablespoon Neutral Oil
- 2 cloves Garlic
- 1 tablespoon Scallion
- 1 tablespoon Toasted Sesame Seeds
Instructions
- Boil the Eggs: Bring a pot of water to a boil. Once bubbling, carefully add the eggs, cover, and boil for 6–9 minutes according to your preferred doneness.
- Ice Bath: Once the eggs are done, transfer them to an ice bath to halt the cooking process. Let cool for a few minutes to make peeling easier.
- Prepare Sauce: In a mixing bowl, combine gochujang, soy sauce, sugar, rice vinegar, and chicken stock. Whisk until well blended, then set aside.
- Cook Sauce: Heat a splash of neutral oil in a skillet over medium-high heat. Sauté minced garlic until fragrant, about 15 seconds, then add the sauce mixture to the skillet. Simmer gently for a couple of minutes.
- Combine Eggs and Sauce: Add the peeled eggs to the skillet and gently turn to coat them evenly in the sauce. Cook for an additional 3 minutes.
- Serve: Plate the eggs over steamed rice, garnishing with sliced scallions and a sprinkle of toasted sesame seeds.
Notes
- Adjust garlic amount based on preference.
- Use Tamari for a gluten-free version of the recipe.
- Brown sugar can be used for a deeper flavor.
- For vegetarian options, replace chicken stock with water or vegetable stock.
- Can substitute rice vinegar with apple cider vinegar.
- Omit toasted sesame seeds if avoiding seeds or nuts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling, Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg