Name: Spicy Gochujang Eggs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 3 green onions, separated (white and green parts); 3 garlic cloves, minced; 1 green chili pepper (optional – skip if sensitive to heat); 1 mild red chili pepper or red bell pepper (optional); 10 cups (2,400 ml) water, separated; 12 large eggs; 1 tablespoon neutral oil (such as vegetable or canola oil); 1/2 pound (225 g) ground beef; 1/2 tablespoon toasted sesame oil; A generous pinch of toasted sesame seeds; Steamed white rice, about 1 cup (210 g) per serving; 2 tablespoons Korean chili paste (gochujang); 2 tablespoons Korean chili flakes (gochugaru); 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1/2 tablespoon chicken bouillon powder; 1/2 tablespoon sugar; 1 tablespoon honey; Freshly ground black pepper, to taste

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Introduction

Spicy Gochujang Eggs are a flavorful and comforting Korean-inspired dish that combines tender eggs with a spicy, savory sauce. Perfect for a quick weeknight dinner, this recipe brings together bold spices and simple ingredients for a satisfying meal served over steamed rice.

The image shows a close-up of about a dozen boiled eggs cooked in a dark pan, each egg coated with a thick reddish-orange sauce mixed with small chunks of dark brown minced meat and some green chopped herbs sprinkled over the top. The eggs have a smooth light yellow color underneath the sauce, while the sauce pools slightly around them, creating a glossy texture with bits of spices and meat spread evenly over and around the eggs. The pan's inside is black with some gloss, contrasting with the bright colors of the sauce and eggs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 green onions, separated (white and green parts)
3 garlic cloves, minced
1 green chili pepper (optional)
1 mild red chili pepper or red bell pepper (optional)
10 cups (2,400 ml) water, separated
12 large eggs
1 tablespoon neutral oil
1/2 pound (225 g) ground beef
1/2 tablespoon toasted sesame oil
A generous pinch of toasted sesame seeds
Steamed white rice, about 1 cup (210 g) per serving
Seasoning Paste:
2 tablespoons Korean chili paste (gochujang)
2 tablespoons Korean chili flakes (gochugaru)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 tablespoon chicken bouillon powder
1/2 tablespoon sugar
1 tablespoon honey
Freshly ground black pepper, to taste

Instructions

Step 1: Bring 8 cups of water to a boil in a large pot. Carefully add the eggs and cook for 7 minutes for soft-boiled eggs with slightly runny yolks. Adjust timing if you prefer firmer yolks.
Step 2: While eggs boil, prepare the seasoning paste by mixing gochujang, gochugaru, soy sauce, oyster sauce, chicken bouillon powder, sugar, honey, and black pepper in a bowl. Set aside.
Step 3: In a skillet, heat the neutral oil over medium heat. Add the white parts of green onions, minced garlic, and chopped chili peppers if using. Sauté until fragrant, about 2 minutes.
Step 4: Add ground beef to the skillet and cook until browned and cooked through, breaking it apart as it cooks.
Step 5: Pour the seasoning paste into the skillet with the beef mixture, stir well, and cook for another 2 minutes to combine flavors.
Step 6: Once eggs are done, transfer them to a bowl of cold water to cool slightly. Peel the eggs carefully.
Step 7: Add the toasted sesame oil to the beef and sauce mixture and stir. Adjust seasoning if needed.
Step 8: To serve, place steamed white rice in bowls, top with the beef and sauce mixture, then halve the eggs and arrange them on top. Sprinkle with toasted sesame seeds and chopped green parts of the green onions.

Tips & Variations

For a vegetarian version, substitute ground beef with firm tofu crumbles or mushrooms.
If you’re sensitive to heat, omit the green chili pepper and reduce gochugaru or use a mild chili powder.
Adding a splash of rice vinegar to the sauce can add a nice tangy balance to the rich flavors.
Use leftover steamed rice or cook fresh rice in advance to save time.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the eggs, or enjoy the dish cold over rice as a quick snack.

How to Serve

A close-up of a black pan filled with about a dozen hard-boiled eggs cooked in a rich reddish-brown spicy sauce with visible small chunks of minced meat and bits of red pepper, each egg fully coated in the sauce with glistening textures and sprinkled with small green herb pieces, all arranged closely together and sitting in a pool of thick sauce. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the beef and sauce mixture ahead and refrigerate it. Add the eggs fresh when serving to maintain their texture.

What can I substitute for gochujang if I can’t find it?

Gochujang can be substituted with a mixture of miso paste and chili paste or a combination of soy sauce and chili flakes, though the flavor will be slightly different.