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Spicy Gochujang Eggs Recipe
Marigold Voss

Spicy Gochujang Eggs

Bold, spicy, and savory gochujang eggs simmered in a rich Korean-style sauce. This quick and flavorful dish is perfect with rice for a satisfying meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 People
Course: Main Course, Side Dish
Cuisine: Korean
Calories: 210
Ingredients Method Video Notes

Ingredients
  

  • 4 large Eggs boiled and peeled
  • 1 tbsp Oil sesame or vegetable
  • 2 tbsp Gochujang Korean chili paste
  • 1 tbsp Soy sauce low sodium
  • 1 tbsp Sugar adjust to taste
  • ½ cup Water for sauce
  • 2 cloves Garlic minced
  • 1 tsp Sesame oil for flavor
  • 1 tbsp Green onions chopped, for garnish
  • 1 tsp Sesame seeds optional garnish

Method
 

  1. Heat oil in a saucepan over medium heat.
  2. Add minced garlic and sauté until fragrant.
  3. In a bowl, mix gochujang, soy sauce, sugar, and water.
  4. Pour the sauce into the pan and bring to a gentle simmer.
  5. Add boiled eggs and coat them evenly with the sauce.
  6. Simmer for 8–10 minutes, turning eggs occasionally.
  7. Drizzle sesame oil over the eggs and mix gently.
  8. Remove from heat once sauce thickens slightly.
  9. Garnish with green onions and sesame seeds before serving.

Video

Notes

  • Adjust gochujang for spice level preference.
  • Best served with steamed rice.
  • You can slice eggs for better sauce absorption.
  • Store leftovers in the fridge for up to 2 days.