Description
Gochujang Butter Eggs combine simple ingredients for a rich, flavorful dish that’s perfect for brunch or a savory snack.
Ingredients
Scale
- 4 large Eggs
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Kosher Salt
- 2 tbsp Salted Butter
- 1 tbsp Avocado Oil
- 2 cloves Garlic, minced
- 1 small Shallot, finely minced
- 1 tbsp Gochujaru
- 2 tbsp Gochujang
- 1 tbsp Light Brown Sugar
- 2 tbsp Soy Sauce
- 1 cup Dashi Stock
- 2 tbsp Chives, chopped
- 1 cup Jasmine Rice
- 2 slices Sourdough Bread
Instructions
- Begin by bringing a pot of water to a gentle boil. Add the kosher salt and apple cider vinegar.
- Carefully add the eggs to the boiling water and cook for 6-7 minutes for perfect soft-boiled eggs. Adjust your timing based on your desired doneness.
- While the eggs cook, heat avocado oil and butter in a pan over medium heat.
- Add the minced garlic and shallot to the pan. Sauté until fragrant, about 2-3 minutes.
- Stir in the gochujaru, gochujang, light brown sugar, and soy sauce, cooking for another 2 minutes.
- Pour in the dashi stock and let it simmer for about 5 minutes until slightly thickened.
- Once the eggs are done, transfer them to an ice bath before peeling.
- Serve the soft-boiled eggs over jasmine rice, drizzling the sauce generously on top. Garnish with chives.
Notes
Serve with cucumber salad or pickled vegetables to balance the richness. For a vegan option, use silken tofu instead of eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Boiling and Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 370mg