Sticky Gochujang Scrambled Eggs

Ingredients

• 1.5 tbsp butter
• 3 eggs
• salt (to taste)
• 1 tsp vegetable oil
• 8 garlic cloves (finely chopped)
• 2.5 tbsp green onions (whites and greens, chopped)
• 1 tsp fresh red paprika (or mild red chilli)
• 2 tbsp gochujang paste
• 1.5 tsp chilli crisp (or chilli oil, to taste)
• 1 tbsp soy sauce
• spring onion greens (chopped, for garnish)
• mixed black & white sesame seeds (for garnish)
• 2 slice toasted bread of choice (for serving)
• chives (to garnish)

Steps

1. 1

   Melt 1½ tbsp butter in a pan over low heat.

2. 2

   Add 3 eggs and a pinch of salt to the pan, gently scrambling until they are soft, chunky, and just set.

3. 3

   Remove the scrambled eggs from the pan and set them aside.

4. 4

   In the same pan, add 1 tsp vegetable oil.

5. 5

   Sauté the chopped garlic and green onions until fragrant, being careful not to let them brown.

6. 6

   Add 1 tsp fresh red paprika and a tiny pinch of salt to the aromatics.

7. 7

   Stir in 2 tbsp gochujang paste, 1–2 tsp chilli crisp, and 1 tbsp soy sauce.

8. 8

   Cook the sauce for 30–40 seconds until it looks glossy and smells amazing.

9. 9

   Add the scrambled eggs back into the pan.

10. 10

    Gently fold the eggs into the sauce so they stay chunky but become fully coated in the glaze.

11. 11

    Top with spring onion greens and sesame seeds.

12. 12

    Spoon the eggs generously over toasted bread of choice.

13. 13

    Garnish with fresh chives and enjoy immediately.

Notes

Ensure the heat remains low when scrambling the eggs to achieve a soft, chunky texture. Do not overcook the garlic and green onions; they should be fragrant but not browned to maintain a fresh flavor profile.

Nutrition per serving

• breakfast
• brunch
• eggs
• spicy
• korean-inspired
• vegetarian
• quick-meal
• scrambled eggs