Spicy and Zesty Braised Eggs with Korean Peppers
How to Make Deliciously Spicy and Zesty Braised Eggs with Korean Peppers – A Perfect Side Dish
Here’s a recipe for spicy and zesty braised eggs with Korean peppers (gwari gochu) that’s simple yet full of flavor. This side dish, packed with protein from the eggs and a satisfying crunch from the peppers, is so delicious it’ll make you want to finish a whole bowl of rice. It’s an irresistible egg dish that you can enjoy frequently without getting tired of it. Let’s get started on making this fantastic side dish!
Main Ingredients
- 8 hard-boiled eggs
- 7 Korean green peppers (Gwari Gochu)
- 1/4 onion
- 2 stalks green onions
- 1 cube anchovy broth (dashima coin stock)
- 1 cup water (200ml)
Seasoning Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- A pinch of Black Pepper
For Boiling Eggs
- 1 Tbsp Coarse Salt
- 1 Tbsp Vinegar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- A pinch of Black Pepper
For Boiling Eggs
- 1 Tbsp Coarse Salt
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
First, wash the eggs thoroughly. Soaking them in a light vinegar water solution (1 cup water with 1 Tbsp vinegar) for a while helps remove any dirt from the shell and makes peeling easier after boiling. Fill a pot with enough water to cover the eggs, then add 1 Tbsp coarse salt and 1 Tbsp vinegar. Once the water starts boiling, carefully add the eggs and boil for about 8 minutes to achieve a texture between hard-boiled and soft-boiled. Be careful not to overcook, or the yolks might become dry and crumbly.
Step 2
After boiling, rinse the eggs under cold water and carefully peel off the shells. Trim the stems off the Korean green peppers and cut them in half lengthwise. Slice the onion thinly. Chop the green onions.
Step 3
Now, let’s make the delicious seasoning sauce. In a pot, combine the sugar, gochugaru (chili flakes), and soy sauce, and mix them well.
Step 4
Next, add the oligosaccharide (or corn syrup) and gochujang (chili paste). Stir thoroughly until all the ingredients are evenly combined to form a smooth paste.
Step 5
Pour 1 cup (200ml) of water into the mixed seasoning sauce. Add the cube of anchovy broth (dashima coin stock) and the sliced onion. Bring the mixture to a simmer, then gently add the prepared boiled eggs.
Step 6
Reduce the heat to medium-low. Baste the eggs with the sauce using a spoon as it simmers, allowing the flavors to penetrate the eggs. Continue to cook until the sauce has reduced to a desired consistency. Once the sauce is slightly thickened, add the Korean green peppers and cook for another 2-3 minutes. Finally, stir in the chopped green onions. Your spicy and zesty braised eggs are now complete!
Step 7
Transfer the finished braised eggs to a serving dish. Garnish with a sprinkle of toasted sesame seeds for added aroma and flavor.
Step 8
Enjoy your delicious braised eggs, featuring a delightful combination of spicy seasoning, tender eggs, and crisp Korean green peppers! This is a truly satisfying side dish that pairs perfectly with a bowl of hot, freshly cooked rice.
