Gochujang Butter Eggs on Rice

Ingredients

• 4 Eggs (soft-boiled)
• 1 tbsp Butter (for the pan)
• 1 clove Garlic (finely minced)
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Maple syrup
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 2 cup Rice (cooked (optionally mixed with lentils))
• Sesame seeds (for garnish)
• Chives (freshly chopped, for garnish)
• Kim (toasted seaweed sheets, for serving)
• Kimchi (as a side dish)

Steps

1. 1

   Cook the 4 eggs in boiling water until soft-boiled (approx. 6-7 minutes), then shock in cold water and peel.

2. 2

   Melt some butter in a pan over medium heat.

3. 3

   Add the minced garlic to the pan and sauté briefly.

4. 4

   Add one tablespoon of gochujang, some maple syrup, two tablespoons of soy sauce, one tablespoon of rice vinegar, and two tablespoons of sesame oil.

5. 5

   Stir the sauce well until it has a homogeneous consistency.

6. 6

   Place the peeled eggs into the sauce and toss them until they are completely coated. Do not heat for too long so the yolks remain runny.

7. 7

   Divide the warm rice into two bowls.

8. 8

   Place two gochujang eggs on each bowl of rice and drizzle generously with the remaining sauce from the pan.

9. 9

   Garnish with sesame seeds and freshly chopped chives.

10. 10

    Serve together with toasted seaweed sheets (kim) and kimchi.

Notes

This dish is a perfect 'lazy dinner'. The rice can also be cooked with lentils to add more fiber. Make sure to toss the eggs only briefly in the sauce so they don't continue to cook through.

Nutrition per serving

• Main course
• Dinner
• Korean
• Eggs
• Quick
• Easy
• Vegetarian