Spicy and Sweet Braised Eggs with Korean Chili Peppers
A Perfect Side Dish! Delicious Braised Eggs with a Spicy Kick from Korean Chili Peppers
This is my mom’s classic braised egg recipe, jazzed up with spicy Korean chili peppers for a touch of heat and flavor. It’s a comforting and tasty side dish that brings back fond childhood memories.
Main Ingredients- 15 large eggs
- 2 handfuls of Korean chili peppers (Ggwari-gochu, about 100g)
- 10 cloves whole garlic
- 1 stalk green onion
Braising Sauce- 1/2 cup (100ml) kelp stock
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp mirin or rice wine
- 3 Tbsp jocheong (rice syrup) or oligodang (corn syrup)
- Pinch of black pepper
- Pinch of sesame seeds
- Pinch of sesame oil
For Boiling Eggs- 2 Tbsp vinegar
- 1 Tbsp coarse salt
- 1/2 cup (100ml) kelp stock
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp mirin or rice wine
- 3 Tbsp jocheong (rice syrup) or oligodang (corn syrup)
- Pinch of black pepper
- Pinch of sesame seeds
- Pinch of sesame oil
For Boiling Eggs- 2 Tbsp vinegar
- 1 Tbsp coarse salt
Cooking Instructions
Step 1
Rinse the eggs clean. Place them in a pot with enough water to cover. Add 2 Tbsp of vinegar and 1 Tbsp of coarse salt, then boil for about 15 minutes for hard-cooked eggs. (If you prefer soft-boiled eggs, reduce the boiling time to under 10 minutes.)
Step 2
While the eggs are boiling, trim the stems off the Korean chili peppers and wash them thoroughly. Slice the green onion diagonally.
Step 3
In a bowl, combine 2 Tbsp gochujang, 1 Tbsp fine gochugaru, 2 Tbsp soy sauce, 1 Tbsp mirin, 3 Tbsp jocheong, and a pinch of black pepper. Mix well to create the sauce. Whisk in 1/2 cup of kelp stock until smooth. (For a milder version suitable for children, you can substitute some gochugaru with ketchup for a sweet and spicy flavor.)
Step 4
Once the eggs are boiled, immediately plunge them into cold water. This helps the shells peel off more easily. Peeling the eggs while submerged in water makes it even simpler.
Step 5
In a wide pan or wok, add the prepared sauce and bring it to a simmer over medium heat. Once the sauce is bubbling, add the peeled eggs, whole garlic cloves, and Korean chili peppers. Let it simmer over medium-low heat, stirring occasionally, until the sauce thickens and coats the ingredients beautifully.
Step 6
When the sauce has reduced significantly and has adhered well to the eggs and peppers, add the sliced green onion, sesame seeds, and a drizzle of sesame oil for a glossy finish. Your delicious braised eggs with Korean chili peppers are now ready!
