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Spicy Gochujang Eggs Recipe

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★★★★★

4.9 from 694 reviews

Spicy Gochujang Eggs is a flavorful Korean-inspired dish featuring boiled eggs simmered in a rich and spicy sauce made with gochujang, chili flakes, and a savory mix of ground beef, garlic, and green onions. Served alongside steamed white rice and garnished with toasted sesame seeds and sesame oil, this dish combines bold heat and umami in a quick, satisfying meal perfect for busy weeknights.

Ingredients

Scale

Main 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

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

  1. Prepare Ingredients: Separate the white parts and green parts of the green onions. Mince the garlic cloves and slice the green and red chili peppers if using. Set aside.
  2. Boil Eggs: Bring about 10 cups of water to a boil in a large pot. Gently add the 12 eggs and boil for about 7-8 minutes for medium-hard yolks. Then, transfer the eggs into cold water to cool before peeling.
  3. Cook Ground Beef: Heat 1 tablespoon of neutral oil in a large skillet or pan over medium heat. Add the white parts of the green onions and minced garlic, sauté until fragrant. Add the ground beef and cook until browned and no longer pink, breaking it up as it cooks.
  4. Add Peppers and Seasoning Paste: Stir in the sliced green and red chili peppers (if using). Mix together the seasoning paste ingredients: gochujang, gochugaru, soy sauce, oyster sauce, chicken bouillon powder, sugar, honey, and black pepper. Add this paste to the cooked beef mixture and stir well to combine, cooking for another 2-3 minutes to develop flavors.
  5. Simmer Eggs in Sauce: Add about 2 cups of water to the skillet with the beef and seasoning paste to create a sauce. Bring to a gentle simmer. Carefully add the peeled eggs into the sauce, allowing them to simmer for about 5 minutes so they absorb the spicy flavors.
  6. Finish and Garnish: Drizzle the toasted sesame oil over the dish. Sprinkle generously with toasted sesame seeds and the green parts of the green onions for freshness and texture.
  7. Serve: Plate the spicy gochujang eggs alongside steamed white rice (about 1 cup per serving). Enjoy this warm, spicy, and comforting Korean-inspired meal.

Notes

  • If you prefer less heat, omit the green and red chili peppers, or reduce the amount of gochugaru chili flakes.
  • You can substitute the ground beef with ground pork or a plant-based meat alternative if desired.
  • The eggs can be boiled to your preferred doneness, but medium-hard yolks work best to absorb the sauce flavors.
  • Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently before serving.
  • For a spicier kick, add extra gochujang or a dash of hot sauce when simmering the eggs.

Keywords: gochujang eggs, spicy eggs, Korean recipes, ground beef recipes, weeknight dinner, spicy Korean dish, gochugaru, sesame oil, boiled eggs in sauce

Find it online: https://hannahdelgado.com/spicy-gochujang-eggs-recipe/