If you are craving a breakfast that excites your taste buds and brings a burst of vibrant flavor in every bite, the Gochujang Scrambled Eggs Recipe is exactly what you need. This dish takes classic scrambled eggs to a whole new level by adding the spicy, slightly sweet kick of gochujang, a Korean chili paste that pairs beautifully with creamy eggs. It’s quick, easy, and perfect for those mornings when you want something comforting yet packed with character.
Ingredients You’ll Need
These ingredients are simple but each one plays a crucial role in creating the unique flavor and texture of this dish. From the creamy richness of butter and eggs to the fiery tang of gochujang and the nuttiness of sesame oil, every element works in harmony.
- 4 large eggs: Fresh eggs are the canvas for this recipe, providing that soft, fluffy texture.
- 1 tablespoon gochujang: This Korean chili paste brings the perfect spicy and sweet punch; adjust to taste for your preferred heat level.
- 1 tablespoon unsalted butter: Adds creaminess and helps the eggs cook to tender perfection.
- 2 green onions, finely chopped: These give a fresh, mild onion bite and a pop of color.
- 1 teaspoon sesame oil: Just a drizzle adds a toasty, nutty aroma that rounds out the flavors beautifully.
How to Make Gochujang Scrambled Eggs Recipe
Step 1: Whisk the Eggs
Start by cracking the eggs into a bowl and whisking them until fully blended. This incorporates air, which helps achieve fluffy, tender scrambled eggs. There’s nothing better than a smooth, even mixture before it hits the pan!
Step 2: Melt Butter and Sauté Gochujang
Place a non-stick skillet over medium heat and melt the unsalted butter. Once melted, stir in the gochujang and cook it for about 30 seconds. This short sauté releases the aromatic sweetness and spice of the chili paste, ensuring it’s perfectly infused into the eggs.
Step 3: Cook the Eggs
Pour the whisked eggs into the skillet with the gochujang mixture. Use a gentle stirring motion to create soft curds. The low and slow approach keeps the eggs creamy and delicate—rather than rubbery or overcooked—while allowing the vibrant gochujang flavor to shine through every bite.
Step 4: Fold in Green Onions and Sesame Oil
When the eggs are almost set but still slightly runny, gently fold in the finely chopped green onions and drizzle the sesame oil on top. Stir briefly until the eggs reach a creamy consistency. This last touch adds freshness, subtle crunch, and a wonderful nuttiness that transforms the dish from simple scrambled eggs into a flavorful experience.
How to Serve Gochujang Scrambled Eggs Recipe
Garnishes
To amp up the presentation and texture, consider topping the eggs with toasted sesame seeds or additional sliced green onions. These simple garnishes add an inviting crunch and a burst of color, making the dish look as amazing as it tastes.
Side Dishes
The spicy, creamy notes of gochujang scrambled eggs pair wonderfully with lightly toasted bread or a warm bowl of steamed rice, perfect for soaking up every bit of flavor. Fresh cucumber slices or kimchi also complement the bold taste, adding crispness and a tangy contrast.
Creative Ways to Present
Try serving your gochujang scrambled eggs over a bed of sautéed spinach or wrapped in a warm tortilla for a spicy breakfast burrito twist. For a brunch party, spoon them onto mini toasts or crispy rice cakes for a delightful appetizer your guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—which might be rare!—store them in an airtight container in the refrigerator. They should stay fresh for up to two days. The flavors intensify overnight, so they make a quick, tasty breakfast the next day too.
Freezing
Scrambled eggs don’t freeze particularly well because their texture tends to change, becoming watery upon thawing. For the best experience with your Gochujang Scrambled Eggs Recipe, it’s best to enjoy them fresh. If freezing is necessary, try freezing the plain eggs without gochujang and add the chili paste fresh during reheating.
Reheating
Reheat leftovers gently over low heat or in the microwave with short bursts to avoid overcooking. Stir occasionally as you warm them to maintain creaminess and prevent drying out the eggs.
FAQs
Can I adjust the spice level in the Gochujang Scrambled Eggs Recipe?
Absolutely! Gochujang varies in heat, so start with less and add more based on your taste. You can also mix in a bit of sugar or honey if you prefer a milder, sweeter balance.
What if I don’t have gochujang on hand?
While gochujang is the star of this recipe, you can substitute it with a blend of chili paste and a touch of miso or soy sauce to mimic its umami and spice. However, the unique flavor of authentic gochujang truly elevates this dish.
Can I make this recipe vegan?
You can try using tofu scramble in place of eggs and add gochujang along with other ingredients, but keep in mind that the texture and taste will differ from the classic scrambled eggs version.
Why add sesame oil at the end?
Sesame oil is delicate and adds a nutty aroma that can fade if cooked too long. Adding it at the end preserves its flavor, giving the scrambled eggs a delicious finishing touch.
Is this recipe suitable for meal prep?
This recipe is great for quick meals, but since the eggs are best enjoyed fresh and creamy, prepping just the ingredients beforehand is ideal. Cook the eggs fresh for each serving to enjoy the best texture and taste.
Final Thoughts
Trust me, once you try this Gochujang Scrambled Eggs Recipe, it will become your go-to breakfast or snack whenever you want something comforting with a spicy twist. It’s easy, flavorful, and surprising how such a simple dish can bring so much joy to your morning. Give it a whirl and watch your scrambled eggs routine get a delicious upgrade!
Print
Gochujang Scrambled Eggs Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean
Description
A quick and flavorful twist on classic scrambled eggs, infused with spicy and savory Korean gochujang paste, topped with fresh green onions and a hint of fragrant sesame oil. Perfect for a delicious and easy breakfast or brunch.
Ingredients
Egg Mixture
- 4 large eggs
- 1 tablespoon gochujang (adjust to taste)
Cooking
- 1 tablespoon unsalted butter
- 2 green onions, finely chopped
- 1 teaspoon sesame oil
Instructions
- Whisk the eggs: In a bowl, thoroughly whisk the 4 large eggs until the yolks and whites are completely blended, ensuring a smooth mixture for even cooking.
- Melt the butter: Heat a non-stick skillet over medium heat and add 1 tablespoon of unsalted butter, allowing it to melt and coat the pan evenly.
- Add gochujang: Stir in 1 tablespoon of gochujang paste to the melted butter and cook for about 30 seconds until the paste becomes aromatic, infusing the butter with its spicy flavor.
- Cook the eggs: Pour the whisked eggs into the skillet and gently stir continuously, allowing soft curds to form slowly without overcooking or browning the eggs.
- Finish with green onions and sesame oil: When the eggs are nearly cooked but still creamy, fold in the finely chopped green onions and drizzle with 1 teaspoon of sesame oil, stirring gently to combine and create a rich, creamy texture.
Notes
- Adjust gochujang quantity based on your preferred spice level.
- Use a non-stick skillet to prevent eggs from sticking and ensure easy cleanup.
- Stir gently to keep eggs soft and creamy rather than dry and rubbery.
- Serve immediately for best texture and flavor.
- Optional: garnish with toasted sesame seeds or additional chopped green onions for extra flavor and texture.
