Spicy Gochujang Eggs

Today, let’s make spicy gochujang eggs. This dish is often called the archrival of Soy-Marinated Eggs (a.k.a. mayak eggs), and it’s been a favorite in Korea over the past few years. So, today, let’s find out together how addictive they really are!

Spicy Gochujang Eggs

Ingredients:

• 3 green onions, divided
• 3 cloves garlic
• 1 green chili pepper (optional)
• 1 mild red chili pepper (optional) (or red bell pepper)
• 10 cups (2,400ml) water, divided
• 12 large eggs
• 1 tbsp neutral-tasting oil
• 1/2 lb (225g) ground beef
• 1/2 tbsp toasted sesame oil
• Generous pinch of toasted sesame seeds
• Hot steamed rice, about 1 cup (210g) for each serving

Seasoning Paste:

• 2 tbsp Korean chili paste (gochujang)
• 2 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp chicken bouillon powder
• 1/2 tbsp sugar
• 1 tbsp honey
• Black pepper, to taste

Instructions:

PREP INGREDIENTS

1. Prep the vegetables: Thinly slice the green onions, separating the whites and green. Finely chop the garlic cloves. Thinly slice the chili peppers (if using).

2. Make the seasoning paste: Combine all the ingredients in a small container and mix well.

BOIL EGGS

1. Fill a pot with 8 cups of water and bring it to a boil. Carefully lower in the fridge-cold eggs.  Once all the eggs are in, give them a few gentle stirs with a ladle. ( This will help keep the yolks nice and centered.)

2. Let the eggs boil gently for 7 minutes. Then, transfer them to an ice water bath to cool. Peel the eggs and set them aside.

MAKE SPICY GOCHUJANG EGGS

1. In a large pan, heat the oil over medium-high heat. Once it gets nice and hot, add the ground beef. Spread it out and let it sear for 1 minute or until the bottom is nicely browned. Flip, break up the beef, and cook for 1 to 2 minutes or until no longer pink.

2. Add the white parts of the green onions and garlic. Stir-fry for 1 minute or until fragrant.

3. Reduce the heat to low. Add the seasoning paste and saute for 2 minutes. Be careful not to burn it. (If you’re worried about burning, turn the heat off and saute using residual heat, or add a splash of water.)

4. Pour in the 2 cups of water. Stir well and bring it to a boil. Reduce the heat to medium-high and add the eggs. Let them simmer in the sauce for 7 minutes.

5. Turn the heat off. Add the remaining green onions, chili peppers (if using), sesame oil, and sesame seeds. Give everything a final mix.

6. To serve, scoop the egg(s) from the sauce and place them over hot steamed rice. Drizzle with extra sauce from the pan and a touch of sesame oil. Enjoy!

Storing and Reheating Leftovers

• Spicy Gochujang Eggs can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply boil them again with a splash of water or serve them over hot rice.

WATCH FULL VIDEO

YOU MAY ALSO LIKE:

• Gyeranjang (Soy Marinated Eggs)
• Gochujang Chicken One-Pot Rice
• Ground Beef One-Pot Rice

Spicy Gochujang Eggs

Recipe by Aaron and Claire

Makes:

12

eggs

Ingredients

• 3 green onions, divided

• 3 cloves garlic

• 1 green chili pepper (optional)

• 1 mild red chili pepper (optional) (or red bell pepper)

• 10 cups (2,400ml) water, divided

• 12 large eggs

• 1 tbsp neutral-tasting oil

• 1/2 lb (225g) ground beef

• 1/2 tbsp toasted sesame oil

• Generous pinch of toasted sesame seeds

• Hot steamed rice, about 1 cup (210g) for each serving

• Seasoning Paste:

• 2 tbsp Korean chili paste (gochujang)

• 2 tbsp Korean chili pepper flakes (gochugaru)

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1/2 tbsp chicken bouillon powder

• 1/2 tbsp sugar

• 1 tbsp honey

• Black pepper, to taste

Directions

• Prep Ingredients
• Prep the vegetables: Thinly slice the green onions, separating the whites and green. Finely chop the garlic cloves. Thinly slice the chili peppers (if using).
• Make the seasoning paste: Combine all the ingredients in a small container and mix well.
• Boil Eggs
• Fill a pot with 8 cups of water and bring it to a boil. Carefully lower in the fridge-cold eggs.  Once all the eggs are in, give them a few gentle stirs with a ladle. ( This will help keep the yolks nice and centered.)
• Let the eggs boil gently for 7 minutes. Then, transfer them to an ice water bath to cool. Peel the eggs and set them aside.
• Make Spicy Gochujang Eggs
• In a large pan, heat the oil over medium-high heat. Once it gets nice and hot, add the ground beef. Spread it out and let it sear for 1 minute or until the bottom is nicely browned. Flip, break up the beef, and cook for 1 to 2 minutes or until no longer pink.
• Add the white parts of the green onions and garlic. Stir-fry for 1 minute or until fragrant.
• Reduce the heat to low. Add the seasoning paste and saute for 2 minutes. Be careful not to burn it. (If you’re worried about burning, turn the heat off and saute using residual heat, or add a splash of water.)
• Pour in the 2 cups of water. Stir well and bring it to a boil. Reduce the heat to medium-high and add the eggs. Let them simmer in the sauce for 7 minutes.
• Turn the heat off. Add the remaining green onions, chili peppers (if using), sesame oil, and sesame seeds. Give everything a final mix.
• To serve, scoop the egg(s) from the sauce and place them over hot steamed rice. Drizzle with extra sauce from the pan and a touch of sesame oil. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml    
• Spicy Gochujang Eggs can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply boil them again with a splash of water or serve them over hot rice.