Spicy Gochujang Eggs are the ultimate marriage of creamy, savory, and bold — a quick and fiery twist on the humble egg salad, inspired by the vibrant flavors of Korea. If you’re searching for a brunch dish or snack that’s wildly satisfying, incredibly simple, and guaranteed to wake up your taste buds, this is it.
Why You’ll Love This Recipe
- Bold, Addictive Flavor: The gochujang and kimchi combo gives these eggs a spicy-sweet kick that’s utterly crave-worthy.
- Ready in Fifteen Minutes: You can whip up Spicy Gochujang Eggs in no time, making them perfect for last-minute brunches or spicy snack cravings.
- Minimal Ingredients, Maximum Impact: Every ingredient serves a purpose, bringing punch and depth without fuss or fancy shopping trips.
- Brilliant (and Customizable!) Presentation: Whether piled onto toast or scooped with crackers, you can style these eggs to suit any mood or occasion.
Ingredients You’ll Need
This recipe proves that just a handful of pantry staples and a few bold extras can deliver something truly memorable. Each ingredient balances out the fiery, tangy, and creamy notes that make Spicy Gochujang Eggs a must-try.
- 4 large eggs: The heart of the dish—soft and creamy after a perfect 7½-minute boil, they’re the canvas for all that flavor.
- ½ tablespoon gochujang paste (or more to taste): This Korean chili paste delivers an umami-laced heat, adding complex layers of spice and sweetness.
- 2 tablespoons mayonnaise: For silky-smooth texture and luscious richness that tames the heat just enough.
- ½ teaspoon toasted sesame oil: This adds a nutty, aromatic edge—don’t skip it!
- ¼ teaspoon brown sugar (optional): Just a touch to round out the spicy-tangy notes if you like a little hint of sweetness.
- Salt and freshly ground black pepper: These simple staples sharpen and balance every bite. Start small and adjust to taste.
- To Serve (optional):
2 thick slices of sourdough bread: For toasty, chewy contrast (or use any bread you love).
Butter: For extra richness on the toast.
4 tablespoons kimchi, roughly chopped: Adds juicy tang and texture.
1 teaspoon toasted sesame seeds: For crunch and toasty flavor.
1 teaspoon thinly sliced chives or green onion (green parts only): An extra pop of color and freshness.
Variations
While Spicy Gochujang Eggs are delightful as written, there’s plenty of room to tailor them to your own table! It’s so easy to add a twist here or swap an ingredient there to accommodate spice levels, dietary needs, or what’s hanging out in your fridge.
- Add Avocado: Mash in ripe avocado with the eggs for extra creaminess and a cooling touch against the heat.
- Vegan Version: Use your favorite plant-based mayo, vegan-friendly bread, and swap in scrambled tofu for eggs—just as flavorful.
- Extra Crunch: Top with roasted seaweed flakes, fried shallots, or even crispy bacon if you’re feeling indulgent.
- Make It Sandwich-Style: Pile the mixture between your favorite bread with lettuce, cucumber, or slices of radish for a handheld lunch.
How to Make Spicy Gochujang Eggs
Step 1: Boil and Cool the Eggs
Bring a pot of water to a rolling boil. Lower the eggs in gently—using a slotted spoon helps prevent cracks! Set a timer for exactly 7½ minutes for perfect, creamy-yolked eggs. As soon as they’re done, move them to an ice bath. This halts cooking and makes peeling a breeze.
Step 2: Make the Gochujang Mayo Sauce
While the eggs cool, whisk together gochujang, mayo, toasted sesame oil, and brown sugar (if using) in a small bowl. Give it a taste—if you’re a heat seeker, add extra gochujang now for an extra fiery kick!
Step 3: Peel, Mash & Mix
Peel the eggs (the ice bath makes this so easy), and rinse away any sneaky shell fragments. Pop them into a medium bowl and mash with a fork to your desired chunkiness. Stir in the spicy sauce, then taste and season with salt and pepper—don’t be shy here; a little extra salt makes the flavors sing.
Step 4: Toast & Assemble (Optional but Highly Recommended!)
Toast the sourdough bread slices until golden and crispy, then slather with butter. Top with a generous bed of chopped kimchi for lively crunch and tang, a mound of gochujang-spiced egg, and finish with a flurry of toasted sesame seeds and chives or green onions. Relish that first glorious bite!
Pro Tips for Making Spicy Gochujang Eggs
- Egg Timing Precision: Set a timer right when the eggs hit the water to guarantee perfectly creamy yolks—every second counts!
- Adjust Your Heat: Start with the base amount of gochujang, but don’t be afraid to taste and up the spice in the sauce before mixing with eggs.
- Kimchi Quality Counts: Use well-fermented kimchi for extra tang and crunch—it totally elevates the final dish.
- Bread Matters: Thick, sturdy slices like sourdough can soak up all that luscious egg mixture without getting soggy.
How to Serve Spicy Gochujang Eggs
Garnishes
For extra flair and flavor, sprinkle with toasted sesame seeds and fresh chives or green onion slices just before serving. A drizzle of extra sesame oil or a few seaweed flakes amps up the umami, and a little kimchi on the side delivers a punchy contrast.
Side Dishes
Spicy Gochujang Eggs are fantastic on their own, but they truly shine next to crisp cucumber salad, quick-pickled radishes, or even hot miso soup. For a heartier spread, offer steamed rice or roasted seasonal veggies alongside.
Creative Ways to Present
Spoon Spicy Gochujang Eggs atop crunchy lettuce leaves for a party-friendly appetizer, or pile them into halved avocado boats for brunch wow-factor. You could also transform them into cheerful tea sandwiches for your next gathering—just cut the bread into fun shapes and serve on a colorful platter.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Gochujang Eggs can be kept in an airtight container in the fridge for up to 2 days. The flavors mingle and deepen with time, but be aware the texture is best on day one!
Freezing
It’s generally not recommended to freeze egg salads, as the texture tends to suffer and separates upon thawing. Fresh is best for these fiery eggs—enjoy them while they’re vibrant and creamy!
Reheating
There’s really no need to reheat Spicy Gochujang Eggs—they’re meant to be enjoyed chilled or at room temperature. If you like, you can toast up more bread and use the cold mixture as a spread or topping straight from the fridge.
FAQs
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Can I use regular chili paste instead of gochujang?
While you could swap in another chili paste, gochujang brings unique sweetness, umami, and depth. If you use a substitute, add a touch of sugar and miso or soy sauce to mimic the complexity—but for true Spicy Gochujang Eggs flavor, stick with the real thing!
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How spicy are these eggs?
They’re gently spicy by default—just enough to tingle without overpowering. You control the heat by adjusting the amount of gochujang in the mayo mixture, so taste and tweak until it’s perfect for you.
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Are Spicy Gochujang Eggs gluten free?
The eggs and sauce are naturally gluten free, but check your gochujang and mayonnaise brands for hidden gluten, and serve with gluten-free bread or rice if needed.
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Can I double the recipe for a crowd?
Absolutely! Simply multiply all ingredients as needed. Prepare the eggs in batches, and mix the sauce separately to ensure every bite is evenly coated—makes the perfect spicy brunch platter!
Final Thoughts
If your taste buds crave excitement, Spicy Gochujang Eggs are calling your name! Don’t be surprised if you find yourself making these again and again—they have a way of stealing the show at any meal. Give them a try, and bring some bold new flavor to your table today!
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Spicy Gochujang Eggs Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Appetizer/Snack
- Method: Boiling, Mixing, Assembling
- Cuisine: Korean
- Diet: Vegetarian
Description
Spicy Gochujang Eggs is a delightful twist on classic deviled eggs, featuring a flavorful gochujang mayo mixture that adds a spicy kick. Served on toasted sourdough bread with kimchi, sesame seeds, and chives, this dish is perfect for a unique and tasty snack or light meal.
Ingredients
For the Gochujang Mayo:
- 4 large eggs
- 1/2 tablespoon gochujang paste, more to taste*
- 2 tablespoons mayonnaise
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon brown sugar (optional)
- salt and freshly ground black pepper
To Serve (Optional):
- 2 thick slices of sourdough bread
- butter
- 4 tablespoons kimchi, roughly chopped
- 1 teaspoon toasted sesame seeds
- 1 teaspoon thinly sliced chives, or green onion (green parts only)
Instructions
- Cook the Eggs: Boil a pot of water and carefully add the eggs. Cook for 7½ minutes, then transfer to an ice bath to cool.
- Prepare the Gochujang Mayo: Mix gochujang paste, mayo, sesame oil, and brown sugar in a bowl. Adjust seasoning to taste.
- Assemble: Peel and mash the eggs, then mix with the sauce. Season with salt and pepper. Serve on toasted sourdough with kimchi, sesame seeds, and chives.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250 kcal per serving
- Sugar: Approx. 2g
- Sodium: Approx. 400mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 2g
- Protein: Approx. 8g
- Cholesterol: Approx. 210mg
