Drippy Gochujang Eggs (aka the saucy egg situation)
- cheekychillicooks
- Jul 28
- 2 min read
Updated: Jul 29
These spicy gochujang eggs are unapologetically saucy—like, “dribble it all over rice and lick the spoon” levels of saucy. The gochujang butter glaze is spicy, salty, glossy, and addictive. Whack it in a bowl with steaming hot rice, this can be a main meal or can be served as a side. Bonus: it’s meal prep-friendly and makes you look like you know what you’re doing.
Drippy Gochujang Eggs Recipe
Serves: 4 as a main, 6–8 as a side
Difficulty: Easy
Time: ~45
Ingredients:
For the eggs
8 eggs (or 10–12 if you’re feeling eggy)
1 tbsp vinegar (any)
3 tsp baking powder (or 1 tsp bicarb)
Ice for an ice bath
For the spicy sauce
1 tbsp neutral oil
1 tbsp drizzle of sesame oil
1 white onion finely chopped
2 spring onions (white bits) chopped
2 garlic cloves minced
1-inch ginger minced
2 tbsp gochugaru
2 tbsp gochujang
1 tbsp soy sauce (GF if needed)
350 ml dashi (stock also works)
1 tbsp brown sugar
Pinch chilli flakes
45g cold butter cubed
Optional Garnish
Green parts of spring onions
Sesame seeds
Method:
Boil your eggs like a pro.Bring water to a boil, add vinegar + baking powder, then gently lower in the eggs. Once it’s boiling again, set a timer for 6 mins. Drop straight into an ice bath when done. (Peeling = 1000x easier this way.)
Get saucy.In a pan, heat both oils and fry the onions on medium-low until soft and see-through (5–7 mins). Add garlic + ginger, cook for a minute. Add gochugaru, gochujang, soy, and a splash (50ml) of dashi. Stir. Bubble it.
Build flavour.Chuck in the sugar, caramelise it a bit, then pour in the rest of the dashi. Crank the heat and let it reduce for 10 mins. Stir so it doesn’t catch and burn.
Eggs in. Butter in.Pop your peeled eggs into the sauce. Spoon that spicy goodness all over them. After 5 mins, drop in the cold butter. Watch that sauce go glossy glossy.
Serve up.Bowl of hot rice. Saucy eggs on top. Spring onions + sesame if you’re feeling extra.
Comments