Description
Gochujang Butter Eggs — soft-boiled eggs draped in spicy garlic butter gochujang sauce, perfect over rice or toast.
Ingredients
For the Eggs:
- 6 large eggs
- 2 tablespoons apple cider vinegar
- 1½ teaspoons kosher salt (Diamond Crystal preferred)
For the Gochujang Butter Sauce:
- 4 tablespoons salted butter
- ½ tablespoon avocado oil
- ¼ cup garlic, minced (fresh only — no bottled)
- 1½ tablespoons shallot, finely minced
- 2½ teaspoons gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang (Korean chili paste)
- 2½ teaspoons light brown sugar
- 2½ teaspoons soy sauce
- ¾ cup dashi stock (or substitute chicken broth)
For Garnish:
- Fresh chives, chopped
To Serve:
- Jasmine rice or toasted sourdough bread
Instructions
Step 1 – Boil the Eggs
- Bring a medium pot of water to a boil. Add vinegar and salt.
- Gently lower eggs into the water with a slotted spoon.
- Boil for 7 minutes for jammy eggs or 9 minutes for fully set yolks.
- Immediately transfer to an ice bath to stop cooking. Let sit for 5 minutes.
- Peel carefully and set aside.
Step 2 – Make the Gochujang Butter Sauce
6. In a large skillet or sauté pan, heat avocado oil and butter over medium heat.
7. Add minced garlic and shallot; cook for 1–2 minutes until fragrant and golden (not browned).
8. Stir in gochugaru and toast briefly for 30 seconds to release aroma.
9. Add gochujang, brown sugar, and soy sauce, stirring to combine.
10. Slowly pour in dashi stock, whisking to create a smooth, glossy sauce.
11. Simmer for 3–4 minutes until slightly thickened and aromatic.
Step 3 – Combine and Serve
12. Slice eggs in half and nestle them into the sauce, spooning some over the top.
13. Simmer gently for 1 minute to warm through.
14. Garnish with chopped chives.
Step 4 – Serving Suggestions
15. Serve immediately over jasmine rice for a complete meal or spoon the eggs and sauce over toasted sourdough bread for a brunch-style presentation.
Notes
Always use fresh garlic, not jarred — it’s crucial for the authentic aroma.
If you like more heat, add an extra pinch of gochugaru or a drizzle of chili oil.
For a creamy variation, stir in 1 teaspoon of heavy cream at the end to mellow the spice.
Keywords: Gochujang Butter Eggs