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Spicy Gochujang Eggs

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Elevate your meals with these Spicy Gochujang Eggs, combining creamy yolks and a flavorful chili sauce for a delightful experience.

Ingredients

Scale
  • 4 large eggs
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 green onion, chopped
  • Salt and pepper to taste
  • Optional toppings: sesame seeds, chopped cilantro

Instructions

  1. Boil the Eggs: Start by bringing a pot of water to a boil. Carefully add the eggs and let them cook for about 6-7 minutes for soft-boiled or 9-10 minutes if you prefer them hard-boiled.
  2. Cool Down the Eggs: Transfer the eggs to an ice bath to cool quickly and prevent further cooking.
  3. Peel the Eggs: Gently peel the eggs and set them aside.
  4. Whisk Together the Sauce: In a small bowl, whisk together the gochujang, soy sauce, and sesame oil until well combined.
  5. Slice the Eggs: Carefully slice each egg in half to reveal the vibrant yolk.
  6. Drizzle the Sauce: Generously drizzle the gochujang mixture over the halved eggs.
  7. Garnish and Serve: Sprinkle with chopped green onions, sesame seeds, and cilantro if desired.

Notes

These eggs are best enjoyed fresh but can be stored in the fridge for up to two days without the sauce.

Nutrition

Find it online: https://delishrecipezbylucy.com/spicy-gochujang-eggs/

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