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Spicy Gochujang Eggs
5 from 15 votes

Spicy Gochujang Eggs

Spicy Gochujang Eggs combine mashed eggs with a creamy sauce made from gochujang paste, mayonnaise, toasted sesame oil, and optional brown sugar. The eggs are cooked to a firm yet creamy stage, then mixed with the spicy, slightly sweet, and nutty sauce. This mixture works well as a topping on toasted sourdough with kimchi, sesame seeds, and chives for added flavor and texture.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2
Calories: 472 kcal
Course: Side Dish, Breakfast
Cuisine: Korean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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)
  1. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 472

% 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.