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:
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.
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