If you’re craving something quick, bold, and full of umami, these Spicy Gochujang Eggs are one of my favorite ways to eat protein. They come together with just a handful of pantry staples.
These eggs pack that signature Korean heat and savoriness that makes every bite addictive. The beauty of this dish lies in its simplicity. It’s comforting enough for a lazy lunch at home but flavorful enough to impress anyone you share it with.
The sauce starts with sautéed garlic for a rich aromatic base, then blends gochujang, soy sauce, a touch of sugar, and water to balance heat, salt, and subtle sweetness. As it simmers, it thickens into a glossy, spicy glaze that clings perfectly to soft-boiled or hard-boiled eggs. Each egg soaks up the sauce, becoming little flavor bombs that pair beautifully with a bowl of warm rice.
You can finish the dish with a drizzle of chili crisp for extra crunch, green onions for freshness, or roasted sesame seeds for nuttiness. It’s a dish that feels deeply satisfying yet easy enough to whip up anytime – perfect for when you want something cozy with a little kick.
Ingredients:
- Eggs: The heart of the dish, offering a rich and creamy texture that absorbs all the bold flavors of the sauce.
- Garlic: Adds savory depth and aromatic warmth, building the base of the flavor.
- Gochujang: The star ingredient that delivers that signature Korean spice, umami, and subtle sweetness.
- Water: Helps create a smooth, saucy consistency that coats the eggs evenly.
- Soy Sauce: Brings saltiness and umami, balancing the heat from the gochujang.
- Sugar: Softens the spice and rounds out the flavors with a touch of sweetness.
- Chili Crisp (optional): Adds a crunchy, spicy layer for extra texture and heat.
- Green Onions (optional): Bring brightness and freshness to contrast the rich sauce.
- Roasted Sesame Seeds (optional): Add a nutty aroma and gentle crunch to finish the dish beautifully.
What is Gochujang?
Gochujang adds an incredible depth of flavor with its signature blend of heat, sweetness, and umami. Made from red chili peppers, fermented soybeans, glutinous rice, and salt, gochujang brings a spicy kick. This thick, vibrant red paste has a unique fermentation process that gives it a slight tang and an earthy quality, similar to that of miso or soy sauce but with a touch of sweetness from the glutinous rice.
In Korean cooking, gochujang is a beloved staple, used in everything from stews and marinades to dipping sauces. Its versatility has made it popular in fusion dishes, adding a unique Korean twist and depth to many cuisines.
Spicy Gochujang Eggs
- Total Time: 15 minutes
Ingredients
- 4 eggs
- 3 cloves garlic, minced
- 2 tbsp gochujang (Korean red chili paste)
- 1/2 cup water
- 2 tbsp soy sauce
- 1 tsp sugar
- Optional garnishes: chili crisp, sliced green onions, roasted sesame seeds
Instructions
Air Frying the Eggs:
- To your air fryer, add your eggs and make sure they all are touching the bottom of the air fryer and aren’t stacked.
- Heat your air fryer to 300 F (149 C) and air fry the egg(s) for 8 minutes.
- When it’s done air-frying, immediately submerge your egg(s) into a bowl filled with water and ice cubes before peeling. Tip: for easier peeling, submerge your eggs into the cold water while peeling. Set the eggs aside.
- In a pan, heat a bit of oil over medium heat. Sauté the garlic until fragrant.
- Add the gochujang, water, soy sauce, and sugar. Stir and simmer until the mixture thickens slightly into a glossy sauce.
- Add the boiled eggs and gently roll them in the sauce until evenly coated.
- Serve the spicy gochujang eggs over rice and garnish with chili crisp, green onions, and roasted sesame seeds if desired.
Boiling the Eggs:
- Bring a pot with water filled enough to submerge the egg(s) to a simmer.
- Carefully drop in your eggs to the water and allow to simmer for 7-7 1/2 minutes. You can go for 30 seconds to a minute longer depending on how cooked you want the egg yolks to be.
- When it’s done air-frying, immediately submerge your egg(s) into a bowl filled with water and ice cubes before peeling. Tip: for easier peeling, submerge your eggs into the cold water while peeling. Set the eggs aside.
- In a pan, heat a bit of oil over medium heat. Sauté the garlic until fragrant.
- Add the gochujang, water, soy sauce, and sugar. Stir and simmer until the mixture thickens slightly into a glossy sauce.
- Add the boiled eggs and gently roll them in the sauce until evenly coated.
- Serve the spicy gochujang eggs over rice and garnish with chili crisp, green onions, and roasted sesame seeds if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2
I’ve already made this twice lol so good! Doubled the recipe to prep some for the rest of the week 🙂
Hahaha that is awesome! Thanks for sharing, Maria!