Spicy Gochujang Eggs
User Reviews
5
Spicy Gochujang Eggs
Description
Spicy Gochujang Eggs are prepared by boiling large eggs to a texture where the yolks are creamy but not runny, then peeling and mashing them. A sauce made from Korean fermented red chili paste (gochujang), mayonnaise, toasted sesame oil, and optional brown sugar is blended to achieve a spicy, rich, and slightly sweet flavor profile. The eggs are combined with this sauce and seasoned with salt and pepper, allowing the distinct tangy spiciness of the gochujang to shine through without overpowering the eggs.
The preparation balances creamy egg texture with the umami and heat of the gochujang, complemented by the richness of mayonnaise and the nuttiness of sesame oil. When served on thick toasted sourdough bread spread with butter and topped with chopped kimchi, sesame seeds, and sliced green onions or chives, the dish offers a variety of textures and contrasting flavors: creamy, spicy, tangy, and crunchy.
This dish functions well as a Korean-inspired breakfast or light meal. It can also be served over steamed rice accompanied by stir-fried vegetables and additional kimchi for a fuller meal. The egg mixture can be made ahead and stored refrigerated up to three days for convenient meal prep.
Ingredients
- 4 egg large
- ½ tablespoon gochujang paste , more to taste*
- 2 tablespoons mayonnaise
- ½ teaspoon sesame oil toasted
- ¼ teaspoon brown sugar (optional)
- salt freshly ground
- black pepper freshly ground
To Serve (Optional)
- 2 sourdough bread thick slices
- butter
- 4 tablespoons kimchi , roughly chopped
- 1 teaspoon sesame seeds toasted
- 1 teaspoon chives or green onion (green parts only, thinly sliced
Instructions
- Bring a pot of water to a boil. Once boiling, carefully add the eggs. Cook for 7½ minutes*, then remove them from the pot and place them in an ice bath to cool down.
- Grab a small bowl and mix the gochujang paste, mayo, sesame oil and brown sugar (if using) until well combined. Taste and add more gochujang if you want it spicier – I always add another ½ tablespoon.
- Peel the cooled eggs and rinse off any remaining pieces of shell. Place the peeled eggs in a medium bowl and mash with a fork. Stir in the sauce mixture. Season to taste with salt and freshly ground black pepper – I add a ¼ teaspoon of salt.
To serve (optional serving suggestion)
- Toast crusty sourdough bread and spread it with butter. Divide the kimchi between the toast slices. Then spoon over the gochujang egg mayo and top with a sprinkling of toasted sesame seeds and chives or thinly sliced green onions.
Notes
- Adjust the amount of gochujang paste according to your preferred spice level; add more for increased heat.
- Cook eggs to desired doneness: 7½ minutes for creamy yolks, less time for runnier yolks, or longer for fully hard yolks.
- Serve on toasted buttered sourdough bread with kimchi, sesame seeds, and chives for textural and flavor contrasts.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 5g | 2% |
| Protein | 23g | 46% |
| Fat | 40g | 62% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 666mg | 222% |
| Sodium | 430mg | 18% |
| Potassium | 279mg | 6% |
| Fiber | 0.04g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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