Spicy & Sweet Gochujang Braised Eggs
Spicy & Sweet Gochujang Braised Eggs
How to Make Spicy & Sweet Gochujang Braised Eggs: A Perfect Rice-Companion Side Dish for All Ages
Tired of the same old soy sauce braised eggs? Introducing our Spicy & Sweet Gochujang Braised Eggs, a dish that will awaken your taste buds with its perfect balance of Korean flavors. This recipe is guaranteed to make you finish a bowl of rice in no time!
Main Ingredients- 8 eggs
- 15 Korean green chili peppers (approx. 60-70g)
- 150cc water
For Boiling the Eggs- 1.5 liters water
- 3-4 Tbsp vinegar (approx. 24-32g)
Spicy & Sweet Braising Sauce- 3 Tbsp gochugaru (Korean chili flakes) (21g)
- 3 Tbsp sugar (30g)
- 2 Tbsp soy sauce (jin-ganjang) (16g)
- 2 Tbsp mirin (sweet rice wine) (16g)
- 2 Tbsp corn syrup (mulyeot) (24g)
- 1 Tbsp minced garlic (20g)
- 1 Tbsp chopped green onion (12g)
- 2 Tbsp gochujang (Korean chili paste) (60g)
- 2 pinches black pepper
- 1.5 liters water
- 3-4 Tbsp vinegar (approx. 24-32g)
Spicy & Sweet Braising Sauce- 3 Tbsp gochugaru (Korean chili flakes) (21g)
- 3 Tbsp sugar (30g)
- 2 Tbsp soy sauce (jin-ganjang) (16g)
- 2 Tbsp mirin (sweet rice wine) (16g)
- 2 Tbsp corn syrup (mulyeot) (24g)
- 1 Tbsp minced garlic (20g)
- 1 Tbsp chopped green onion (12g)
- 2 Tbsp gochujang (Korean chili paste) (60g)
- 2 pinches black pepper
Cooking Instructions
Step 1
First, prepare the green onions. Finely chop a mix of the white and green parts. This will add a lovely aromatic depth to the dish.
Step 2
Trim the stems off the Korean green chili peppers. Cut them into 3-4 pieces. If you prefer to enjoy them whole for a more visually appealing dish, you can leave them as they are.
Step 3
In a large bowl, combine all the sauce ingredients. For the gochugaru, it’s best to use medium-coarse flakes rather than very fine or very coarse ones. When stir-frying, using jin-ganjang (regular soy sauce) is recommended as it’s more heat-resistant and prevents the sauce from burning.
Step 4
If you don’t have mirin, you can substitute it with sake or soju. Mirin is a fantastic ingredient for removing any gamey smells and adding a subtle sweetness to dishes, so it’s worth having a bottle in your pantry for various culinary uses.
Step 5
Add the remaining sauce ingredients, including sugar, corn syrup, minced garlic, chopped green onion, gochujang, and black pepper. Mix everything thoroughly until well combined. To allow the flavors to meld beautifully and eliminate any raw chili flake taste, let the sauce rest in the refrigerator for at least 6 to 12 hours. This aging process significantly enhances the depth of flavor.
Step 6
To boil the eggs, add 3-4 tablespoons of vinegar to 1.5 liters of water. Adding vinegar helps the egg whites coagulate quickly if the egg cracks during boiling, preventing the contents from spilling out and keeping the eggs intact. This is a helpful tip, especially for beginners.
Step 7
Take the eggs out of the refrigerator about an hour before boiling to let them reach room temperature. Place the eggs in the boiling water and cook over high heat for 10-12 minutes. For a softer, jammy yolk (half-boiled), reduce the boiling time to about 7 minutes once the water comes to a boil. Be mindful that adding eggs before the water boils can make it difficult to gauge the doneness.
Step 8
Once boiled, briefly immerse the eggs in cold water for about 10 seconds to quickly cool them down. Then, peel them as soon as they are cool enough to handle. If you prefer not to use cold water, you can drain the hot eggs and let them cool completely at room temperature; they often peel surprisingly well even when fully cooled.
Step 9
As you can see, even if the eggshells have minor cracks, the vinegar helps the whites set quickly, preventing any leakage and resulting in perfectly cooked eggs. Cracks often occur not due to the eggs being too cold, but because the shells themselves are fragile or due to the eggs bumping into each other during boiling. So, rest assured!
Step 10
For easier peeling, gently roll the hard-boiled egg on a hard surface to create tiny cracks all over the shell before peeling. Alternatively, you can try shaking the eggs with water in a container or using your forehead for a fun peeling experience!
Step 11
In a wok or pot, add 150cc of water and pour in all the prepared and aged sauce.
Step 12
Bring the sauce to a boil over high heat. Once boiling, add all the peeled eggs. Reduce the heat to medium and gently toss the eggs in the sauce for 4-5 minutes, allowing them to absorb the flavors as they braise.
Step 13
When the sauce has reduced by about half, add all the Korean green chili peppers. Increase the heat back to high.
Step 14
Stir-fry over high heat, constantly mixing, until the sauce becomes thick and glossy. This should take about 1-2 minutes. The sauce will thicken considerably.
Step 15
Enjoy the delicious braised green chili peppers as a side dish. For the eggs, cut them in half and spoon the rich sauce over them. They make an excellent accompaniment to rice.
Step 16
While delicious immediately, for an even richer flavor, store the eggs and sauce in an airtight container, spooning extra sauce over the eggs. Refrigerate to allow the flavors to deepen. When ready to serve, portion out what you need and briefly reheat in the microwave for an enhanced taste experience.
