Korean-Style Japanese Curry Eggs

Ingredients

• 4 large Eggs (Boiled, then pan-fried)
• 1 small Onion (Sliced into strips)
• 2 tablespoons Neutral oil (For pan-frying eggs)
• 1 tablespoon Butter (For caramelizing onion)
• 1 cube Japanese curry roux cube (Brands like Golden Curry or Vermont Curry)
• 1 cup Water (For dissolving curry)
• 1 teaspoon Kochukaru (Korean chili flakes) (Optional, for spice)
• 2 servings Cooked rice (For serving)
• 1 stalk Green onion (Sliced, for garnish)

Instructions

1. Boil the eggs

   Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes for hard-boiled eggs.

   Time: PT12M

2. Prepare ice bath and peel eggs

   Transfer boiled eggs to an ice bath (bowl of ice water) for 5 minutes. Peel eggs once cool.

   Time: PT7M

3. Slice onion

   While eggs are boiling/cooling, slice a small onion into thin strips.

   Time: PT3M

4. Pan-fry the eggs

   Heat 2 tablespoons of neutral oil in a skillet over medium heat. Add peeled eggs and pan-fry, turning, until golden and blistered all over (about 4 minutes). Remove eggs and set aside.

   Time: PT5M

   Temperature: Medium heat

5. Caramelize the onion

   In the same skillet, add 1 tablespoon butter. Add sliced onion and cook on low heat, stirring occasionally, until soft and caramelized (about 8 minutes).

   Time: PT8M

   Temperature: Low heat

6. Add spice (optional)

   Add 1 teaspoon kochukaru (Korean chili flakes) to the onions and stir for 30 seconds.

   Time: PT0M30S

   Temperature: Low heat

7. Make curry sauce

   Add 1 cup water and 1 Japanese curry cube to the skillet. Stir until curry cube is fully dissolved and sauce thickens (about 3 minutes).

   Time: PT3M

   Temperature: Medium heat

8. Simmer eggs in curry

   Return pan-fried eggs to the skillet. Simmer in curry sauce for 2 minutes, turning to coat.

   Time: PT2M

   Temperature: Medium-low heat

9. Serve

   Serve curry eggs over hot cooked rice. Garnish with sliced green onion.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

16g

Carbohydrates

54g

Fat

16g

Fiber

3g

Ingredient Substitutions

• Instead of Eggs: Medium eggs, Duck eggs
• Instead of Onion: Shallots, Yellow onion
• Instead of Neutral oil: Canola oil, Vegetable oil, Sunflower oil
• Instead of Butter: Margarine, Olive oil
• Instead of Japanese curry roux cube: 1 tbsp curry powder + 1 tsp cornstarch + 1 tsp sugar (not exact)
• Instead of Kochukaru (Korean chili flakes): Red pepper flakes, Cayenne pepper, Omit for no spice
• Instead of Cooked rice: Brown rice, Quinoa, Cauliflower rice
• Instead of Green onion: Parsley, Chives, Omit

Equipment Needed

• Medium saucepan
• Large skillet or frying pan
• Slotted spoon (optional)
• Knife
• Cutting board
• Mixing bowl (for ice bath) (optional)
• Serving bowls/plates

Critical Steps — Do Not Skip

• Boil the eggs properly for easy peeling.
• Pan-fry eggs until golden for texture.
• Caramelize onions slowly for sweetness.
• Dissolve curry cube fully for a smooth sauce.

Chef Tips from the Video

• Use day-old rice for best texture.
• Try adding steamed vegetables for extra nutrition.
• You can halve or quarter eggs for easier eating.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; eggs and curry sauce may change texture.

Room temperature: Do not store at room temperature for food safety.

Make-Ahead Tips

• Boil and peel eggs up to 2 days in advance; store in fridge.
• Onion can be sliced ahead and kept in an airtight container.