These Super Addictive Gochujang Garlic Eggs Will Change Your LIFE!

Ingredients

• 12 pieces Large Eggs (room temperature)
• 0.5 lb Ground Beef (80% lean, fresh)
• 3 stalks Green Onions (separate whites and greens)
• 3 cloves Garlic (smashed and finely chopped)
• 1 piece Red Chili (thinly sliced, optional for heat)
• 1 piece Green Chili (thinly sliced, optional)
• 2 tbsp Gochujang (Korean Chili Paste) (spicy fermented paste)
• 2 tbsp Chili Pepper Flakes
• 1 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 0.5 tbsp Chicken Bouillon Powder
• 0.5 tbsp Granulated Sugar
• 1 tbsp Honey
• to taste Black Pepper (ground)
• 1 tbsp Vegetable Oil
• 2 cups Water (for simmering)
• 0.5 tbsp Toasted Sesame Oil
• 1 tbsp Toasted Sesame Seeds (generous amount for garnish)

Instructions

1. Prepare Vegetables

   Thinly slice the white and green parts of 3 green onions, keeping them separate. Smash and finely chop 3 garlic cloves. If using, thinly slice the red and green chilies.

   Time: PT5M

2. Make Seasoning Paste

   In a small bowl combine 2 tbsp gochujang, 2 tbsp chili pepper flakes, 1 tbsp soy sauce, 1 tbsp oyster sauce, 0.5 tbsp chicken bouillon powder, 0.5 tbsp sugar, 1 tbsp honey, and a pinch of black pepper. Mix until smooth.

   Time: PT3M

3. Boil Eggs

   Fill a large pot with 8 cups of water and bring to a rolling boil. Gently lower 12 large eggs into the water, stir a few times with a ladle, and simmer on gentle heat for exactly 7 minutes.

   Time: PT12M

   Temperature: boiling

4. Shock Eggs

   Using a slotted spoon, transfer the eggs to a bowl of ice water and let sit for 2 minutes. Peel once cool enough.

   Time: PT2M

5. Cook Ground Beef

   Heat 1 tbsp vegetable oil in a large skillet over medium‑high heat. Add 0.5 lb ground beef, spread evenly, and sear for 1 minute. Flip, break up the meat, and cook another 1‑2 minutes until no pink remains.

   Time: PT3M

   Temperature: medium-high

6. Add Aromatics

   Add the white parts of the green onions and the chopped garlic to the beef. Stir‑fry for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium-high

7. Sauté Seasoning Paste

   Reduce heat to low and add the prepared seasoning paste. Sauté for 2 minutes, stirring constantly, until the oil separates and the paste becomes aromatic. If the paste starts to stick, turn off the heat briefly or add a splash of water.

   Time: PT2M

   Temperature: low

8. Simmer Eggs in Sauce

   Add 2 cups water to the pan, stir, and bring to a boil. Reduce to medium‑high, then gently add the peeled boiled eggs. Simmer uncovered for 7 minutes, allowing the sauce to coat the eggs.

   Time: PT10M

   Temperature: medium-high

9. Finish and Garnish

   Turn off the heat. Stir in the green onion greens, sliced chilies (if using), 0.5 tbsp toasted sesame oil, and a generous sprinkle of toasted sesame seeds. Mix gently.

   Time: PT2M

10. Serve

    Transfer the eggs and sauce to a serving bowl. Serve warm over steamed rice or as a standalone banchan.

    Time: PT1M

Nutrition Facts

Calories

380

Protein

23g

Carbohydrates

7g

Fat

27g

Fiber

1g