Gochujang Eggs Recipe

My soft-boiled eggs drenched in a sweet and spicy sauce elevate a simple meal. I love the bold mix of gochujang, soy sauce, and honey, which creates a unique tangy kick that makes each bite irresistible. It warms me and delivers a flavor explosion that feels both comforting and innovative.

I love making these Gochujang Eggs because they bring together a balanced flavor profile that’s both sweet and spicy while keeping things healthy and satisfying. I think the combination of 4 large soft-boiled eggs with 2 tablespoons gochujang, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar creates a sauce that’s bold and tangy.

I always mix in 1 tablespoon honey to add a touch of sweetness, along with a clove of minced garlic and 1 teaspoon sesame oil to give that extra kick. Adding 1/4 cup water helps achieve the perfect consistency in the sauce.

My recipe is a great option for a hearty meal that’s ready in just 20 minutes, making it a popular choice among my tasty egg recipes and Asian egg breakfast ideas. I like finishing it off with a handful of chopped green onions which not only looks great but also gives a fresh burst of flavor.

Why I Like this Recipe

1. I love how the eggs come out perfectly soft-boiled every time and give it that nice, tender bite.
2. The sweet and spicy sauce is seriously my jam—it’s got that amazing kick that makes every bite exciting even though it’s really simple to make.
3. I dig that it only takes about 20 minutes to whip up, so whenever im in a rush or just super hungry, I can easily throw it together.
4. And honestly, the touch of green onions on top not only looks cool but also adds a fresh flavor that makes the whole dish pop.

Ingredients

• Eggs: Packed with protein and healthy fats, they’re essential for energy and good nutrition.
• Gochujang: This spicy paste gives an intense kick with a mix of heat and subtle sweetness.
• Soy sauce: It adds a salty, umami flavor that really makes the dish pop, dont you think?
• Rice vinegar: Offers a tangy note that cuts through the richness and balances out flavors.
• Honey: Brings natural sweetness that contrasts nicely with the spicy and sour elements.
• Garlic and Sesame oil: They provide a robust aroma and depth which uplifts the overall taste.

Ingredient Quantities

• 4 large eggs, soft-boiled
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon sesame oil
• 1/4 cup water
• Optional: a handful of chopped green onions for garnish

How to Make this

1. First, carefully place the eggs in a pot of boiling water and let them cook for about 6 to 7 minutes so they turn out soft-boiled. Once done, transfer them to an ice bath to cool, then peel them gently.

2. While the eggs are cooling, mix together the gochujang, soy sauce, rice vinegar, and honey in a small bowl.

3. Add the minced garlic, sesame oil, and water into the bowl, and stir everything until well combined.

4. Pour this sauce mixture into a small saucepan and heat it on medium heat.

5. Let the sauce simmer for about 3 to 5 minutes until it starts to thicken a little bit, stirring now and then.

6. Once the sauce is ready, taste it and adjust if needed, then remove the pan from the heat.

7. Place the peeled eggs on a serving plate and drizzle the warm sauce evenly over them.

8. For a finishing touch, sprinkle some chopped green onions on top, then serve right away while its still warm.

Equipment Needed

1. A large pot for boiling the eggs
2. A stove for heating the water and sauce
3. A bowl to make the ice bath
4. A small bowl for mixing the sauce ingredients
5. A small saucepan for simmering the sauce
6. A slotted spoon or regular spoon to remove and transfer the eggs
7. Measuring spoons and a measuring cup for the ingredients
8. A knife and cutting board for mincing garlic and chopping green onions

FAQ

• Q: What makes these gochujang eggs so flavorful?
  A: The spicy-sweet sauce with gochujang mixed with soy sauce, rice vinegar, and honey really gives it that bold, tangy punch.
• Q: How do I get the eggs perfectly soft-boiled?
  A: Make sure you boil the eggs for about 6-7 minutes then plunge them in cold water immediately so they stop cooking. That way you get yummy, slightly runny yolks.
• Q: Can I change the ingredients to suit my taste?
  A: Yeah, you totally can. Feel free to add more honey if you like it sweeter or even extra garlic if you are into that flavor.
• Q: How long can I store the sauce?
  A: In an airtight container in the fridge, the sauce usually stays good for about 3 to 5 days.
• Q: Do I have to use rice vinegar or can I substitute it with something else?
  A: You can substitute with apple cider vinegar if you don’t have rice vinegar. It might change the flavor a bit, but it still works fine.

Gochujang Eggs Recipe Substitutions and Variations

• If you dont have gochujang, you can mix sriracha with a bit of miso paste to roughly recreate that spicy, fermented flavor.
• Instead of soy sauce, try tamari or coconut aminos if you need a gluten-free option.
• Rice vinegar can be swapped with apple cider vinegar or white wine vinegar if that’s what you have on hand.
• If you’re out of honey, a bit of maple syrup or agave nectar should work just fine for sweetness.
• And if you don’t have fresh garlic, you can use garlic powder. Just use a little less since it’s more potent.

Pro Tips

1. One thing i learned is that timing is everything with these eggs so setting a timer for 6 or 7 minutes helps a lot so they dont get overcooked
2. When you make the sauce, make sure to keep an eye on it. If you like it thicker, let it simmer a tad longer but dont forget to stir every now and then
3. Plunging the eggs into an ice bath right away is super helpful not only for stopping the cooking process but also for peeling them easier later
4. Taste the sauce as you go and tweak it if you need to. A little extra soy sauce or honey can balance out the spicy kick if its too strong for your taste