These gochujang eggs are a creamy, umami-packed, spicy egg salad. Served on sourdough toast, it makes the most delicious breakfast for two – and just as easily for one. Or serve it with steamed white rice with kimchi for dinner.
Servings2
Ingredients
- 4 large eggs
- ½ tablespoon gochujang paste , more to taste*
- 2 tablespoons mayonnaise
- ½ teaspoon toasted sesame oil
- ¼ teaspoon brown sugar (optional)
- salt and freshly ground black pepper
To Serve (Optional)
- 2 thick slices of sourdough bread
- butter
- 4 tablespoons kimchi , roughly chopped
- 1 teaspoon toasted sesame seeds
- 1 teaspoon thinly sliced chives , or green onion (green parts only)
Instructions
- Bring a pot of water to a boil. Once boiling, carefully add the eggs. Cook for 7½ minutes*, then remove them from the pot and place them in an ice bath to cool down.
- Grab a small bowl and mix the gochujang paste, mayo, sesame oil and brown sugar (if using) until well combined. Taste and add more gochujang if you want it spicier – I always add another ½ tablespoon.
- Peel the cooled eggs and rinse off any remaining pieces of shell. Place the peeled eggs in a medium bowl and mash with a fork. Stir in the sauce mixture. Season to taste with salt and freshly ground black pepper – I add a ¼ teaspoon of salt.
To serve (optional serving suggestion)
- Toast crusty sourdough bread and spread it with butter. Divide the kimchi between the toast slices. Then spoon over the gochujang egg mayo and top with a sprinkling of toasted sesame seeds and chives or thinly sliced green onions.
Notes
- Gochujang paste is a spicy fermented Korean red pepper paste – not the same as gochujang sauce. It's available in different levels of spiciness, so always adjust your gochujang paste to taste. You can always sprinkle some gochugaru (Korean chilli powder) or red pepper flakes for more heat.
- In this recipe, I like the eggs almost hard-boiled with the yolks still creamy but not runny. You can also opt for soft-boiled eggs with a runnier yolk (5 minutes), the egg mayo mixture will be more saucy and eggy. And if you're not into creamy egg yolks, cook the eggs for up to 10 minutes.
- I love to serve gochujang eggs on toasted bread for a Korean-inspired breakfast, but you can just as easily serve it on steamed white rice for a main course rice bowl with some stir-fried veggies and more kimchi.
- Make a double batch of gochujang eggs for meal prep and refrigerate it in an airtight container for up to 3 days.