Description
Quick and flavorful soft-boiled eggs tossed in a spicy gochujang sauce, perfect for breakfast or brunch.
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
- Bring a small pot of water to a rolling boil. Gently lower the eggs in and start timing. Boil for 6 minutes for soft yolks or 9 minutes for hard-boiled.
- While the eggs cook, whisk together gochujang, soy sauce, sugar, and rice vinegar in a small bowl. Stir in the chicken stock until smooth.
- Drain the eggs and plunge into an ice bath for 3–5 minutes. Peel carefully.
- Heat oil in a small skillet over medium heat. Add minced garlic and stir until fragrant, about 20–30 seconds.
- Pour the gochujang mixture into the skillet. Simmer for 1–2 minutes until glossy; taste and adjust seasoning.
- Halve the peeled eggs and add to the skillet, spooning sauce over to coat. Heat for 30–60 seconds until warmed through.
- Plate eggs, sprinkle with scallions and sesame seeds, and serve immediately.
Notes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Boiling, Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 186mg
Keywords: Spicy Gochujang Eggs