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
Scale
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.
