Craving a flavor explosion that's both simple and incredibly satisfying? Look no further than these addictive Gochujang Garlic Eggs! This Korean-inspired side dish is a perfect blend of sweet, savory, spicy, and garlicky goodness, transforming humble eggs into a culinary masterpiece. The vibrant red hue of the gochujang paste is as enticing as the rich, umami taste that awaits your palate. It’s the perfect complement to rice, noodles, or even as a standalone snack. Imagine tender, perfectly cooked eggs coated in a glossy, flavorful sauce that’s bursting with aromatic garlic.
This recipe is surprisingly quick and easy to make, utilizing readily available ingredients to deliver maximum flavor. Whether you're a seasoned cook or a kitchen novice, you'll find this recipe incredibly accessible. Ready to transform your breakfast, lunch, or dinner with a taste of Korea? Let's dive into the step-by-step instructions and create these irresistible Gochujang Garlic Eggs together!
Tools Needed
- Pot
- Small container
- Large pan
- Ladle
Ingredients
- Eggs: 12 large
- Ground beef: 0.5 lb
- Green onions: 3
- Garlic: 3 cloves
- Gochujang (Korean chili paste): 2 tbsp
- Gochugaru (Korean chili flakes): 2 tbsp
- Soy sauce: 1 tbsp
- Oyster sauce: 1 tbsp
- Chicken bouillon powder: 0.5 tbsp
- Sugar: 0.5 tbsp
- Honey: 1 tbsp
- Black pepper: to taste
- Green and red chilies (optional)
- Sesame oil: 0.5 tbsp
- Sesame seeds: generous amount
- Water: 8 cups + 2 cups
Step-by-Step Instructions
Step 1. Prepare Ingredients and Seasoning Paste
- Thinly slice three green onions, separating the whites and greens.
- Smash and finely chop three cloves of garlic.
- Thinly slice green and red chilies (optional).
- Combine gochujang, gochugaru, soy sauce, oyster sauce, chicken bouillon powder, sugar, honey, and black pepper in a small container. Mix well.
Step 2. Cook the Eggs and Beef
- Boil 8 cups of water, add 12 eggs, and cook on gentle heat for 7 minutes. Stir gently with a ladle.
- Shock the cooked eggs in ice water to make peeling easier.
- Heat 1 tbsp of oil in a large pan over medium-high heat. Add ground beef, sear for 1 minute per side, then break it up and cook for 1-2 minutes until no longer pink.
- Add the white parts of the green onions and garlic to the beef, stir-fry for 1 minute.
Step 3. Simmer Eggs in Gochujang Sauce
- Reduce heat to low, add the seasoning paste, and sauté for 2 minutes.
- Add 2 cups of water to the pan, stir, and bring to a boil. Reduce heat to medium-high.
- Add the peeled eggs and simmer for 7 minutes.
Step 4. Finish and Garnish
- Turn off the heat. Add the green onion greens, chilies (if using), sesame oil, and sesame seeds. Mix well.
Read more: Bibimbap Recipe: Delicious Korean Mixed Rice & Vegetables
Tips
- Keeping the yolks centered during egg cooking.
- Sautéing the gochujang paste to enhance the flavor.
- Preventing the chili paste from burning by using low heat or adding water.
Nutrition
- N/A
FAQs
1. Can I use a different type of chili paste instead of gochujang?
While gochujang provides the unique flavor profile, you can experiment! Korean chili flakes (gochugaru) or even a sweeter chili paste could work, but the flavor will be different. Start with a small amount and adjust to your taste.
2. How can I make this recipe spicier?
Add more gochujang! You can also add a pinch of gochugaru (Korean chili flakes) or a dash of your favorite hot sauce for an extra kick. Adjust to your preferred spice level.
These addictive Gochujang Garlic Eggs are a testament to the magic of simple ingredients elevated to extraordinary flavor. From breakfast to a quick weeknight side, they're incredibly versatile and guaranteed to become a family favorite. Enjoy the delicious results, and don't be surprised if you find yourself making a double batch next time!