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Description
A fiery and flavorful snack featuring hard-boiled eggs coated in a spicy Korean-inspired sauce.
Ingredients
Scale
- 6 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 inch fresh ginger, grated
- 1 teaspoon granulated sugar
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds, for garnish
- 1 green onion, thinly sliced, for garnish
Instructions
- Hard boil eggs: Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes for hard-boiled eggs. Transfer eggs to an ice bath for 5 minutes to stop cooking, then peel.
- Prepare sauce: In a small bowl, whisk together soy sauce, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, sugar, and water until well combined.
- Cook eggs in sauce: Heat vegetable oil in a medium non-stick skillet over medium heat. Add the peeled hard-boiled eggs and cook for 2-3 minutes, gently turning, until lightly golden brown in spots.
- Simmer: Pour the prepared sauce over the eggs in the skillet. Bring to a gentle simmer and cook for 5-7 minutes, gently rolling the eggs occasionally, until the sauce thickens and coats the eggs.
- Serve: Remove from heat. Transfer the spicy eggs and sauce to a serving dish. Garnish with sesame seeds and sliced green onions. Serve warm as a snack, side dish, or over rice.
Notes
- For an optional kick, add a pinch of red pepper flakes to the sauce.
- Ensure the sauce does not reduce too much or burn during simmering.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Snack
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 120
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 185mg