Pairs well with Gochujang Garlic Eggs (Gouang Garlic Eggs)
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Gochujang Garlic Eggs (Gouang Garlic Eggs)
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A popular addictive Korean side dish featuring soft-boiled eggs simmered in a flavorful gochujang-based sauce with ground beef, garlic, and green onions.
00:20:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- large eggs - 12 (12 large eggs)
- ground beef - 0.5 pound (half a pound)
- green onions - 3 stalks (3 green onions, whites and greens separated)
- garlic cloves - 3 cloves (3 cloves, smashed and finely chopped)
- green chilies - watch the video to see (thinly sliced, optional)
- red chilies - watch the video to see (thinly sliced, optional)
- bell peppers - watch the video to see (optional, as a substitute for chilies for color without heat)
- gochujang (Korean chili paste) - 2 tbsp (2 tablespoons)
- chili pepper flakes - 2 tbsp (2 tablespoons)
- soy sauce - 1 tbsp (1 tablespoon)
- oyster sauce - 1 tbsp (1 tablespoon)
- chicken bouillon powder - 0.5 tbsp (1/2 tablespoon)
- sugar - 0.5 tbsp (1/2 tablespoon)
- honey - 1 tbsp (1 tablespoon)
- black pepper - watch the video to see (to taste)
- water - 10 cups (8 cups for boiling eggs, plus 2 cups for sauce)
- oil - 1 tbsp (1 tablespoon for cooking beef and vegetables)
- toasted sesame oil - 0.5 tbsp (1/2 tablespoon added at the end)
- toasted sesame seeds - watch the video to see (generous amount for garnish)
Instructions
- Prepare vegetables: Thinly slice 3 green onions, separating whites and greens. Smash and finely chop 3 cloves of garlic. Thinly slice green and red chilies if using, or substitute with bell peppers for color without heat.
- Make seasoning paste: In a small container, mix 2 tbsp gochujang, 2 tbsp chili pepper flakes, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tbsp chicken bouillon powder, 1/2 tbsp sugar, 1 tbsp honey, and black pepper to taste. Stir well.
- Cook eggs: Bring 8 cups of water to a boil. Carefully add 12 large eggs and cook over gentle heat for 7 minutes to achieve a soft, jimmy yolk. Stir eggs gently with a ladle to keep yolks centered. Remove eggs and shock in ice water to cool and ease peeling.
- Cook ground beef and aromatics: Heat 1 tbsp oil in a large pan over medium-high heat. Add 0.5 lb ground beef, spread out and sear for 1 minute, then flip and break up beef, cooking for 1-2 minutes until no longer pink. Add white parts of green onions and chopped garlic, stir-fry for 1 minute until aromatic.
- Add seasoning paste: Reduce heat to low. Add the seasoning paste to the pan and sauté for about 2 minutes, frying the chili paste in oil to enhance flavor. Be careful not to burn it; if unsure, turn off heat or add a splash of water.
- Simmer eggs in sauce: Add 2 cups of water to the pan, stir and bring to a boil. Reduce heat to medium-high, add peeled eggs, and simmer for about 7 minutes to absorb flavors.
- Finish and garnish: Turn off heat. Add green parts of green onions, sliced chilies (or bell peppers), 1/2 tbsp toasted sesame oil, and a generous amount of toasted sesame seeds. Mix gently and serve.
