These Peanut Gochujang Chili Eggs are one of my new favorite ways to eat eggs. They take less than 10 minutes to rustle up, making them a great midweek dinner.
These are inspired by my spicy peanut butter noodles sauce and egg curry recipe. There's something about jammy eggs in a spicy peanut sauce that just hits the spot.
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Hey hey! I don't know about you but I LOVE eating jammy eggs for dinner. There's something so comforting a delicious spicy gochujang sauce with soft boiled eggs and sticky rice. And devouring a bowl sat on the couch watching Off Campus. The perfect chill evening.
This recipe comes together in no time, especially if you use store-bought microwavable sticky rice. I hope you love it as much as I do and feel free to serve it alongside some extra protein like shredded chicken or tofu!
Enjoy!
Em xx
Main Ingredients
Eggs: I'm using medium-large eggs for this recipe and I've stored them in my pantry, not in the fridge.
Gochujang: this is a Korean fermented red pepper paste. It's a thick paste that has a gorgeous deep red colour. The flavor is slightly smoky, slightly sweet, and packs a punch when it comes to the spice levels. If you've got a pot of gochujang in your fridge, make sure to save my gnocchi gochujang lasagna recipe, my top gochujang chicken recipes, and my gochujang cabbage recipe!!
Peanut butter: I love using crunchy peanut butter for this recipe, but feel free to use smooth. I'd also highly recommend using a peanut butter with no added sugar. We don't want these peanut gochujang chili eggs to taste like a dessert!!
For the full ingredients list with measurements and instructions, scroll down this blog to the recipe card.
How to make peanut gochujang chili eggs (with photos)
Step 1: Place 4 room temperature eggs into boiling water and cook for 6 minutes. Then, place into a bowl of cold water.
Step 2: Place a small/medium skillet on medium-low heat and drizzle with vegetable oil. Once hot, add in the garlic and ginger. Stir-fry for 30 seconds until aromatic and softened.
Step 3: Next up, add in the gochujang, peanut butter, light soy sauce, rice wine vinegar, and a grinding of black pepper. Stir to combine then pour in the stock. Simmer for a couple of minutes.
Step 4: Once the eggs are cooked and peeled, transfer them to the peanut gochujang sauce pan and coat them in the sauce.
Step 5: Divide your sticky rice between two bowls and top with the jammy eggs and peanut gochujang chili sauce. Sprinkle with chopped chives and sesame seeds. Enjoy my friend!
FAQs
For jammy yolks, carefully lower room-temperature eggs into a pan of boiling water and cook them for six minutes. Immediately transfer the eggs to a bowl of very cold water to stop them from cooking further. Leave them for a few minutes before peeling.
If your eggs are fridge-cold, they may need an additional 30 seconds of cooking time.
Gochujang gives this recipe its distinctive savoury, smoky and spicy flavour, so there is no exact replacement. In a pinch, you can combine ½ tablespoon of miso paste with two tablespoons of sriracha or another chilli sauce. The flavour will be different, but it will still create a delicious spicy sauce for the eggs.
Yes. Simply replace the chicken stock with vegetable stock. Check the labels on your gochujang and other sauces if you are following a strict vegetarian diet, as ingredients can vary between brands.
These eggs are delicious served over sticky rice, jasmine rice or short-grain rice. You can also serve them with noodles, steamed greens, cucumber salad, sautéed mushrooms or roasted broccoli. For extra texture, finish the bowls with chopped chives, spring onions, sesame seeds, crushed peanuts or crispy onions.
The sauce will continue to thicken as it simmers and cools. If it becomes too thick, stir in an extra splash of chicken or vegetable stock until it reaches your preferred consistency. Keep the heat at medium or medium-low, as high heat can cause the sauce to catch on the bottom of the pan.
Store the eggs and peanut gochujang sauce in an airtight container in the fridge for up to two days. Keep the rice in a separate container where possible. Reheat the sauce and rice thoroughly, then add the eggs towards the end so that the yolks do not overcook.
More dinner recipe ideas
If you tried this Peanut Gochujang Chili Eggs or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Peanut Gochujang Chili Eggs
Ingredients
- 4 eggs room temperature
- 2 garlic cloves finely chopped or grated
- ½ inch ginger finely chopped or grated
- 1 tablespoon gochujang add more if you really like spice
- 1 tablespoon crunchy peanut butter no added sugar
- 1 tablespoon light soy sauce
- ½ tablespoon rice wine vinegar
- 150 ml chicken stock or veggie stock
To serve
- 2 portions sticky or short grain rice cooked
- 5 g chives finely sliced
- 2 teaspoon sesame seeds
Instructions
- Place 4 room temperature eggs into boiling water and cook for 6 minutes. Then, transfer straight into a bowl of cold water before peeling the eggs when you're ready to serve.
- Meanwhile, place a small/medium skillet on medium-low heat and drizzle with vegetable oil. Once hot, add in the garlic and ginger. Stir-fry for a 30 seconds until aromatic and softened.
- Next up, add in the gochujang, peanut butter, light soy sauce, rice wine vinegar, and a grinding of black pepper. Stir to combine then pour in the stock. Simmer for a couple of minutes until slightly thickened.
- Once the eggs are cooked and peeled, transfer them to the peanut gochujang sauce pan and coat them in the sauce.
- Divide your cooked rice between two bowls and top with the jammy eggs and peanut gochujang chili sauce. Sprinkle with chopped chives and sesame seeds. Enjoy my friend!
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