Description
Gochujang Eggs are a flavorful Korean-inspired snack featuring soft or hard-boiled eggs coated in a spicy, savory marinade made from gochujang, soy sauce, and sesame oil, then garnished with fresh green onions. Perfect for a quick and protein-packed appetizer or side dish.
Ingredients
Scale
Eggs
- 4 eggs
Marinade
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Garnish
- 1 tablespoon green onions, chopped
Instructions
- Boil the Eggs: Place the eggs in a pot of boiling water and cook for about 7 minutes for soft-boiled eggs or up to 10-12 minutes for hard-boiled eggs depending on preference.
- Cool the Eggs: Prepare a bath of cold water mixed with ice cubes. Transfer the boiled eggs immediately to this ice bath to stop the cooking process and make peeling easier.
- Peel the Eggs: Once cooled, gently crack the eggshells and peel the eggs carefully. Set the peeled eggs aside.
- Mix the Marinade: In a bowl, combine gochujang, soy sauce, and sesame oil thoroughly to create a savory and spicy marinade.
- Coat the Eggs: Toss the peeled eggs in the marinade until they are evenly coated with the gochujang mixture, ensuring full flavor coverage.
- Garnish and Serve: Sprinkle chopped green onions on top of the coated eggs before serving to add a fresh and mild onion flavor.
Notes
- Adjust the boiling time to achieve your preferred yolk consistency—softer or fully hard-boiled.
- Use fresh green onions for the best garnish flavor and appearance.
- Gochujang can be spicy; modify quantity to taste or substitute with a milder chili paste if desired.
- Serve these eggs as a side dish, snack, or addition to rice bowls for added protein and flavor.
- Storing leftover coated eggs in the refrigerator overnight can help deepen the flavors.
