Spicy and Sweet! Fail-Proof Simi’s Kitchen Style Braised Eggs Recipe
Simi’s Kitchen Style Spicy Gochujang Braised Eggs: Make a Delicious Side Dish
Hello there! ‘Bap-sim’ (meaning ‘rice power’) is essential for strength! Eggs are an affordable and complete food, making them a healthy choice, with 1-2 eggs per day being beneficial. While most people make braised eggs with soy sauce, today we’re making a spicy version using gochujang, inspired by ‘Simi’s Kitchen’! Let’s call it ‘Simi’s Kitchen Spicy Braised Eggs’. Shall we get started?
Ingredients
- 6 Eggs
- 100g Korean Green Peppers (Ggwari Pepper)
- 1 Tbsp Soy Sauce
- 100-150ml Water
- 1 Tbsp Gochujang (Korean Red Pepper Paste)
- 1 Red Chili Pepper (optional)
- 1 Cheongyang Pepper (optional)
- 1 Tbsp Honey
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
Tip before boiling eggs! 🥚 Cold eggs straight from the refrigerator are prone to cracking when boiled. Letting them sit at room temperature for about 30 minutes before cooking helps prevent them from breaking. Make sure to do this step!
Step 2
Place the eggs in a pot and cover them with enough water to fully submerge. Add 1 tablespoon of salt and boil for about 15 minutes. Boiling them hard-boiled ensures they maintain their shape during the braising process.
Step 3
Immediately after boiling, plunge the eggs into cold water to cool them down. This makes peeling much easier. Here’s a little trick…
Step 4
The secret to easy-to-peel eggs! Gently roll the boiled eggs under your palm on a cutting board or flat surface to create fine cracks all over. This allows the shell to separate more easily. Now, carefully peel the shells.
Step 5
Here are the boiled eggs, ready for our delicious braised dish. The yolks are perfectly cooked!
Step 6
Thoroughly clean the Korean green peppers. Soak them in cold water with 2 tablespoons of vinegar for about 5 minutes, then rinse them under running water at least three times. Ensure they are completely dry.
Step 7
A secret to infusing flavor into the green peppers! Remove the hard stems and prick each pepper 2-3 times with a fork. This allows the sauce to penetrate deeply, making them much tastier.
Step 8
Slice the red chili pepper and Cheongyang pepper finely to add a bit of heat. If you’re cooking for children or prefer less spice, you can omit these or adjust the quantity.
Step 9
Now, let’s make the braising sauce! In a pot, combine 1 tablespoon of soy sauce and 100-150ml of water. Add 1 tablespoon of gochujang and stir well until there are no lumps. Once the mixture starts to boil vigorously, add the prepared Korean green peppers, red chili pepper, and Cheongyang pepper.
Step 10
When the Korean green peppers begin to soften slightly, add the boiled eggs. Cutting the eggs in half can help them absorb more flavor, but be careful as they can break easily. Braise over medium-high heat until the sauce thickens and coats the ingredients.
Step 11
Finally, add 1 tablespoon of honey and 1 tablespoon of sesame oil to add gloss and a nutty aroma. Let it simmer for a little longer to ensure the sauce evenly coats the eggs and peppers.
Step 12
Finishing touch! Sprinkle some sesame seeds generously for both visual appeal and a delightful nutty crunch. This adds a wonderful texture to the dish.
Step 13
Don’t forget! Spoon the delicious sauce from the bottom of the pot over the eggs and peppers. This ensures you enjoy the full flavor from the first bite to the last. Enjoy this rice-stealing side dish!
