Spicy Gochujang Eggs
Bold, saucy, and ready in 20 minutes, these Spicy Gochujang Eggs are cooked directly in a rich Korean chili sauce and served over steamed rice for a deeply satisfying meal any time of day.
Equipment
- Non-stick skillet
- Small mixing bowl
- Lid for skillet
Ingredients
- 4 large eggs
- 2 tablespoons gochujang paste
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 2 garlic cloves minced
- 1 tablespoon neutral oil vegetable or avocado oil
- 2 tablespoons water
- 2 green onions thinly sliced
- 1 teaspoon sesame seeds
- steamed rice for serving
Instructions
- Mix the sauce: In a small bowl, whisk together the gochujang, soy sauce, sesame oil, honey, and water until smooth. Set aside.
- Heat the pan: Warm a non-stick skillet over medium heat and add the neutral oil.
- Cook the garlic: Add the minced garlic and stir for 30 seconds until fragrant, not browned.
- Add the sauce: Pour the gochujang mixture into the pan and let it simmer for 1 minute, stirring gently.
- Crack in the eggs: Carefully crack the eggs directly into the sauce, spacing them apart. Reduce heat to medium-low.
- Cover and cook: Place a lid on the pan and cook for 3 to 4 minutes, until whites are set and yolks are still slightly runny.
- Garnish and serve: Remove from heat, top with green onions and sesame seeds, and serve immediately over warm steamed rice.
Notes
- Keep heat at medium or lower once the eggs go in - gochujang burns quickly due to its natural sugars.
- Make a larger batch of the sauce and store it in the fridge for up to one week.
- For fully cooked yolks, add one extra minute under the lid.
- Use tamari and certified gluten-free gochujang for a fully gluten-free version.