Gochujang Butter Eggs on Rice
Translated from German, the language of the video.
@song.and.pepper cooked this in a TikTok video, in German. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A quick and hearty Korean dinner featuring soft-boiled eggs in a spicy-sweet gochujang butter sauce over warm rice.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Cook the 4 eggs in boiling water until soft-boiled (approx. 6-7 minutes), then shock in cold water and peel.
Melt some butter in a pan over medium heat.
Add the minced garlic to the pan and sauté briefly.
Add one tablespoon of gochujang, some maple syrup, two tablespoons of soy sauce, one tablespoon of rice vinegar, and two tablespoons of sesame oil.
Stir the sauce well until it has a homogeneous consistency.
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.
Divide the warm rice into two bowls.
Place two gochujang eggs on each bowl of rice and drizzle generously with the remaining sauce from the pan.
Garnish with sesame seeds and freshly chopped chives.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 593
- Protein
- 19 g
- Carbs
- 60 g
- Fat
- 31 g
- Fiber
- 3 g
Where the calories come from
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