Peanut Gochujang Chili Eggs

5 from 1 vote

Peanut Gochujang Chili Eggs

These Peanut Gochujang Chili Eggs are one of my new favorite ways to eat eggs. They takes less than 10 minutes to make, so are a great midweek dinner.

Prep Time2

Cook Time8

Total Time10

Course: Dinner, Lunch

Cuisine: Asian, Korean

Servings: portions

Calories: 237kcal

Author: Emily Roz

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!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up to find that section.

To double quantity: This recipe can be doubled to make the dish for 4 people.

Nutrition