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

Ingredient Substitutions

• Instead of Ground Beef: Ground pork, Ground turkey
• Instead of Green Onions: Scallions
• Instead of Garlic: Garlic paste
• Instead of Red Chili: Bell pepper
• Instead of Green Chili: Jalapeño, Bell pepper
• Instead of Gochujang (Korean Chili Paste): Korean chili sauce, Sriracha mixed with miso
• Instead of Chili Pepper Flakes: Red pepper powder
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Soy sauce mixed with a dash of fish sauce
• Instead of Chicken Bouillon Powder: Chicken stock cube
• Instead of Granulated Sugar: Honey, Maple syrup
• Instead of Honey: Maple syrup
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Toasted Sesame Oil: Regular sesame oil

Equipment Needed

• Cutting Board
• Chef's Knife
• Small Mixing Bowl
• Large Pot
• Ladle
• Ice Water Bowl
• Large Skillet or Pan
• Spatula or Wooden Spoon
• Measuring Spoons
• Serving Dish

Critical Steps — Do Not Skip

• Boil the eggs for exactly 7 minutes to achieve a jammy yolk.
• Sauté the gochujang seasoning paste on low heat without burning.
• Simmer the eggs in the sauce for 7 minutes so they absorb the flavors.

Chef Tips from the Video

• For extra depth, add a splash of Korean rice wine (mirin) when sautéing the paste.
• Toast the sesame seeds in a dry pan for 1 minute before using for a richer flavor.
• If you prefer less heat, omit the fresh chilies and increase the sweet component with a bit more honey.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Not recommended; texture of eggs changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Boil and peel the eggs a day ahead; keep them in the refrigerator in a sealed bag.
• Prepare the seasoning paste and store in a small jar for up to 1 week.
• The sauce can be made in advance and reheated gently before adding the eggs.

Frequently Asked Questions