Description
A delightful mix of creamy eggs and spicy gochujang sauce, perfect for elevating your breakfast.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1/4 cup chicken stock or water
- 1 tablespoon neutral oil
- 2 cloves garlic, minced
- 1 tablespoon scallion, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Boil the eggs in a saucepan for 6-9 minutes, then transfer to ice water for 5 minutes.
- Combine gochujang, soy sauce, sugar, rice vinegar, and chicken stock in a bowl and whisk until smooth.
- Heat neutral oil in a skillet over medium heat, add minced garlic, and stir until fragrant.
- Pour the sauce mixture into the skillet with garlic and simmer for 2-3 minutes until thickened.
- Peel the cooled eggs and cut them in half lengthwise.
- Plate the eggs, cut side up, and spoon the spicy sauce over each half. Garnish with scallions and sesame seeds.
Notes
Try customizing with lime juice, avocado, herb garnishes or pair with roasted sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Breakfast
- Method: Boiling and Skillet Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 2 egg halves with sauce
- Calories: 200
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 372mg