Spicy & Sweet Gochujang Braised Eggs: A Perfect Rice Companion
Gochujang Braised Eggs: A Delicious Korean Side Dish
Introducing ‘Gochujang Gyeran Jorim’, a beloved Korean dish that’s both spicy and sweet, guaranteed to become a staple on your dinner table! These braised eggs are packed with flavor, featuring a perfectly balanced sweet and spicy gochujang sauce, tender eggs, and the subtle crunch of onions and a kick of chili pepper. It’s the ultimate ‘bap-doduk’ (rice thief) that makes you want to finish your rice bowl in no time! Easy to make and incredibly satisfying, this recipe is perfect for both everyday meals and special occasions.
Main Ingredients- 10 large eggs
- 1 medium onion
- 2 Korean green chilies (Cheongyang peppers)
- A small bunch of green onions
- Sesame seeds, for garnish
- 2 cups Anchovy-Kelp Broth (2 cups water + 1 dashima/kombu pack)
Braising Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Brown Sugar
- 2 Tbsp Corn Syrup or Oligodang
- 1 Tbsp Rice Wine (Mirin or similar)
- A pinch of Black Pepper
For Boiling Eggs (Optional)- 1 Tbsp Salt
- 1 Tbsp Vinegar
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Brown Sugar
- 2 Tbsp Corn Syrup or Oligodang
- 1 Tbsp Rice Wine (Mirin or similar)
- A pinch of Black Pepper
For Boiling Eggs (Optional)- 1 Tbsp Salt
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
The foundation of a flavorful dish is a good broth! In a pot, combine about 3-4 cups of water (using a paper cup as a measure) and an anchovy-kelp broth pack. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to extract a rich broth. Remove the broth pack. Turn off the heat and let the broth rest briefly. This homemade broth will add a wonderful depth of flavor to your braised eggs.
Step 2
Prepare the aromatics and vegetables. Slice the onion into medium-thick strips (about 0.5 cm). Remove the stems from the Korean green chilies and slice them diagonally. Slice the green onions diagonally into about 1 cm thick pieces; these will add a fragrant finish.
Step 3
About an hour before boiling, take the eggs out of the refrigerator and let them come to room temperature. This helps prevent them from cracking during boiling. Fill a pot with enough water to cover the eggs. Add 1 tablespoon of salt and 1 tablespoon of vinegar to the water. The vinegar and salt help make the eggshells easier to peel. Bring the water to a boil over high heat.
Step 4
Once the water starts boiling, reduce the heat to medium and boil the eggs for about 8-10 minutes. Adjust the cooking time based on your preference for how firm you like your yolks. Be careful not to overcook, as the yolks can become too dry.
Step 5
As soon as the eggs are done boiling, immediately transfer them to a bowl of cold water. This rapid cooling process (called ‘ice bath’) causes the eggshells to contract, making them much easier to peel.
Step 6
Once the eggs have cooled sufficiently, gently peel off the shells. Tapping them lightly on a hard surface and then peeling will help remove the shells cleanly.
Step 7
Now, let’s make the delicious braising sauce! In a bowl, combine 2 tablespoons of gochujang, 2 tablespoons of gochugaru, 3 tablespoons of soy sauce, 1 tablespoon of brown sugar, 2 tablespoons of corn syrup (or oligodang), 1 tablespoon of rice wine, and a pinch of black pepper. Stir everything together with a spoon until well combined and smooth. Using brown sugar will add a richer flavor compared to white sugar.
Step 8
Pour the prepared anchovy-kelp broth (2 cups) into a pot. Add all of the prepared braising sauce. Stir well with a spoon to dissolve the sauce into the broth, ensuring there are no lumps. Bring this mixture to a boil over high heat.
Step 9
Once the sauce and broth are boiling vigorously, add the sliced onion and diagonally sliced green chilies. Let them simmer together for about 2-3 minutes. The onions will become slightly translucent and release their sweetness, while the chilies will infuse the sauce with their pleasant spiciness.
Step 10
Carefully add the peeled boiled eggs (9-10 eggs; you can save one for tasting or snacking!) to the pot. Reduce the heat to medium and let the eggs simmer in the sauce for about 5-7 minutes, or until the sauce has thickened and the eggs are beautifully colored. Gently roll the eggs around occasionally to ensure they are evenly coated with the sauce. The goal is for the eggs to absorb the vibrant color and flavor of the gochujang sauce.
Step 11
Finally, garnish with the diagonally sliced green onions and a sprinkle of toasted sesame seeds. Your delicious spicy and sweet Gochujang Braised Eggs are ready! Serve them over a bowl of hot rice for an incredibly satisfying meal. Don’t discard the leftover sauce – it makes a fantastic seasoning for bibimbap too!
