Korean · Dinner
Spicy Braised Eggs With Chili
Soft-boiled eggs braised in a Korean-style broth of gochujang, gochugaru, soy sauce and garlic, simmered until the sauce thickens and clings to the shells. Served over steamed rice with scallion and sesame seeds, this dish balances sharp chili heat with savory-sweet depth.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
410Calories
15.8gProtein
16.2gFat
48.2gCarbs
9.2gSugar
2.8gFiber
1640mgSodium
372mgChol
3.1gSat Fat
320mgPotassium
78mgCalcium
2.7mgIron
0.8mcgVitamin B12
3mgVitamin C
vegetarian
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Bring water to a boil, gently lower eggs in and boil 6 minutes for jammy yolks, then transfer to an ice bath for 2 minutes and peel.
2
Build
Whisk gochujang, gochugaru, soy sauce, vegetable stock and sugar in a small skillet over medium heat until smooth, about 2 minutes.
3
Braise
Add garlic and simmer 3 minutes until slightly thickened, then nestle peeled eggs into sauce and simmer 5 minutes over medium-low heat until glazed deep red-brown.
4
Finish
Remove from heat, stir in sesame oil until the sauce glistens, then spoon rice into a bowl and top with halved eggs, sauce, scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs (200g)
- 4 tbsp4 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 tbsp4 tbsp soy sauce
- 1 cup240ml vegetable stock
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sugar
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 1/3 cup260g cooked white rice, for serving
