Spicy & Sweet Gochujang Braised Eggs: The Ultimate Side Dish!
Golden Recipe! Spicy & Sweet Gochujang Braised Eggs
Introducing a simple yet incredibly delicious gochujang braised egg recipe, perfect as a staple side dish. Made with simple ingredients, it delivers a fantastic flavor that will have you reaching for more rice. The chewy eggs and crisp vegetables combine to make this dish an instant favorite. Follow along and try it yourself!
Main Ingredients- 10 Eggs
- 1 bag of Shishito peppers (approx. 150g)
- 1 medium Onion
- 3 Scallions
- 2 cups (400ml) Anchovy-Kelp Broth
Spicy & Sweet Gochujang Braising Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 2 Tbsp Soy Sauce
- 2 Tbsp Corn Syrup or Oligodang
- Pinch of Black Pepper
- 1 cup (200ml) Anchovy-Kelp Broth (for simmering)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 2 Tbsp Soy Sauce
- 2 Tbsp Corn Syrup or Oligodang
- Pinch of Black Pepper
- 1 cup (200ml) Anchovy-Kelp Broth (for simmering)
Cooking Instructions
Step 1
Hello everyone! Today, I’m going to share a simple yet incredibly delicious recipe for ‘Spicy & Sweet Gochujang Braised Eggs’. This is the perfect side dish for any meal!
Step 2
First, let’s boil the eggs. Fill a pot with enough water to cover the 10 eggs. Add 1/2 tsp of salt and 1 tsp of vinegar to the water. This helps the eggshells peel easily and prevents the eggs from cracking while boiling. Bring to a boil over high heat, then reduce to medium heat and cook for about 10 minutes until hard-boiled. Once cooked, transfer the eggs to cold water to cool, then peel them.
Step 3
Now, let’s make the delicious braising sauce. In a bowl, combine 2 Tbsp Gochujang, 1 Tbsp Gochugaru, 1 Tbsp Sugar, 2 Tbsp Soy Sauce, 2 Tbsp Corn Syrup (or Oligodang), and a pinch of black pepper. Mix well until thoroughly combined. (Adjusted quantities for Soy Sauce and Corn Syrup based on the original recipe for clarity.)
Step 4
In a wide, deep pan or a large skillet, pour in 2 cups (400ml) of anchovy-kelp broth and whisk in the gochujang sauce mixture. Bring the sauce to a boil over medium heat. Once boiling, carefully add the peeled boiled eggs to the sauce.
Step 5
Thinly slice the onion and trim the stems off the shishito peppers, then wash them. Add the sliced onions and shishito peppers to the pan with the boiling sauce and eggs. The shishito peppers will add a mild spiciness and aroma, while the onions contribute sweetness and texture.
Step 6
Now, continue to simmer for about 8 minutes until the sauce thickens and becomes slightly reduced. Gently shake the pan occasionally or spoon some of the sauce over the eggs to ensure they are evenly coated with the flavor. This will help the eggs absorb the delicious sauce.
Step 7
Once the sauce has reduced to a desirable consistency, add the chopped scallions. Simmer for just a little longer to allow the fragrant scallions to meld with the sauce. This adds a wonderful fresh aroma. (Integrated the simmering step with scallion addition for a more natural flow.)
Step 8
Transfer the finished gochujang braised eggs to a serving plate. Drizzle with a little sesame oil and sprinkle with toasted sesame seeds and more chopped scallions for a visually appealing garnish. Your delicious gochujang braised eggs are now ready!
