Spicy Gochujang Eggs

Spicy gochujang eggs are a quick, deeply savoury dish with soft-set eggs coated in a rich, glossy Korean chilli sauce. The flavour is bold yet balanced, with gentle heat, sweetness, and a savoury umami finish. This is an easy recipe that feels special, perfect for a speedy lunch or a comforting dinner. From start to finish, it takes around 20 minutes.

Ingredients

For the eggs

• 4 large eggs
• 1 tbsp vegetable oil

For the gochujang sauce

• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, finely grated
• 2 tbsp water

To finish

• 1 tsp toasted sesame seeds
• 1 spring onion, finely sliced

How to Make Spicy Gochujang Eggs

• Prepare the eggs: Place the eggs in a saucepan and cover with cold water. Bring to the boil, then simmer for 6 to 7 minutes for jammy yolks, or 9 minutes for fully set yolks.
• Cool and peel: Transfer the eggs to cold water and leave for 5 minutes. Peel carefully and set aside.
• Mix the sauce: In a small bowl, stir together the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and water until smooth.
• Cook the sauce: Heat the vegetable oil in a frying pan over medium heat. Add the sauce and simmer gently for 2 to 3 minutes until slightly thickened and glossy.
• Coat the eggs: Add the peeled eggs to the pan and turn gently until fully coated in the sauce.
• Finish and serve: Sprinkle with sesame seeds and sliced spring onion, then serve immediately.

Tips

How do I stop the eggs overcooking?

Cool the eggs in cold water as soon as they finish boiling. This stops the cooking and keeps the yolks creamy.

Can I make the sauce less spicy?

Reduce the gochujang slightly and add an extra teaspoon of honey to soften the heat.

Why does my sauce taste too salty?

Different gochujang brands vary in saltiness. Add a splash of water to rebalance the flavour.

Serving Suggestions

• Serve over steamed jasmine rice
• Add to ramen or noodle bowls
• Enjoy with toasted sourdough or flatbread

Storage

Room temperature

This dish is best served straight away and should not be kept at room temperature for more than 1 hour.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat gently on the hob.

Freezing

Freezing is not recommended, as the eggs will become rubbery once thawed.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 12 g
• Protein: 13 g
• Fat: 14 g
• Saturated fat: 3 g
• Sodium: 720 mg

Nutrition values are estimates and may vary.

FAQs