Korean · Dinner
Spicy Egg Stew
Korean spicy egg stew poaches eggs whole in a bubbling gochujang-and-gochugaru broth built on anchovy stock with softened onion, garlic, zucchini and scallion. The stew simmers in an earthenware pot until the whites set, finished with sesame oil and more scallion, and served bubbling hot with steamed rice.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
334Calories
20.1gProtein
15.5gFat
28.2gCarbs
6.9gSugar
2.9gFiber
1408mgSodium
403mgChol
4.2gSat Fat
650mgPotassium
110mgCalcium
3.4mgIron
1.5mcgVitamin B12
10mgVitamin C
gluten-free-adaptable
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
whisk gochujang, gochugaru, soy sauce and sugar into the stock until smooth and no lumps remain.
2
Sweat
warm a small earthenware pot over medium heat with sesame oil. Add onion, garlic, zucchini and scallion whites; cook 2 minutes until translucent.
3
Simmer
pour the seasoned stock into the pot and bring to a bubble over medium-high heat. Reduce to medium and simmer 5 minutes until zucchini is tender.
4
Poach
crack the 2 eggs directly into the simmering broth, cover, and cook over medium-low heat 4 to 5 minutes until whites set but yolks remain soft.
5
Finish
scatter scallion greens over the top and let sit off heat 1 minute so broth settles to a gentle simmer.
6
Plate
bring the pot straight to the table still bubbling, with rice served alongside in a separate small bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2 cup480ml anchovy stock
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 11 onion (140g)
- 11 small zucchini (160g)
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp sugar
- a pinch of salt
- 1 cup180g cooked white rice, to serve
