If you love a breakfast that’s bursting with flavor yet effortlessly simple, you’re going to fall head over heels for this Gochujang Scrambled Eggs Recipe. It brings together the creamy comfort of fluffy eggs with the vibrant, spicy kick from gochujang, a Korean chili paste that adds depth and warmth you didn’t know you needed in your morning. This dish sings with bright notes from green onions and a hint of nuttiness from sesame oil, making it a deliciously unique way to start your day or fuel a cozy brunch.
Ingredients You’ll Need
The beauty of this Gochujang Scrambled Eggs Recipe lies in its simplicity. Each ingredient plays a key role: from the richness of eggs and butter to the boldness of gochujang, and the freshness of green onions, all tied together by the silky finish of sesame oil.
- 4 large eggs: The base of your scramble, providing a creamy texture and mild flavor that balances the spice.
- 1 tablespoon gochujang: This fermented Korean chili paste is the star, bringing a perfect spicy-sweet punch; adjust to taste to match your heat preference.
- 1 tablespoon unsalted butter: Adds rich flavor and helps create those tender, soft curds you want in scrambled eggs.
- 2 green onions, finely chopped: For a fresh, slightly sharp bite and a pop of vibrant green color.
- 1 teaspoon sesame oil: Drizzled at the end to give a warm, nutty aroma that elevates the entire dish.
How to Make Gochujang Scrambled Eggs Recipe
Step 1: Whisk the Eggs
Start by cracking the eggs into a bowl and whisk them vigorously until the yolks and whites are fully blended. This ensures your scrambled eggs will have an even texture and cook up nice and fluffy.
Step 2: Melt the Butter
Place a non-stick skillet over medium heat and add the butter. Allow it to melt completely, coating the pan and setting the stage for soft, creamy eggs that won’t stick.
Step 3: Stir in the Gochujang
Add the gochujang to the melted butter and stir for about 30 seconds until you can smell its rich, spicy aroma. This technique helps mellow and deepen the flavor, infusing the eggs with that signature Korean heat.
Step 4: Cook the Eggs
Pour the whisked eggs into the skillet with the gochujang mixture. Gently stir with a spatula, slowing pulling the eggs from the edges to the center. This gentle cooking creates soft, luscious curds that hold their shape but are still creamy.
Step 5: Add Green Onions and Sesame Oil
Just before the eggs are fully set, fold in the finely chopped green onions and drizzle the sesame oil over the scramble. Stir gently to combine, allowing the green onions to stay bright and the sesame oil to add that perfect finishing touch.
How to Serve Gochujang Scrambled Eggs Recipe
Garnishes
For an extra pop of flavor and texture, sprinkle toasted sesame seeds, a few more sliced green onions, or even some crispy nori flakes on top. These little touches bring crunch and complexity that elevate the dish beautifully.
Side Dishes
This Gochujang Scrambled Eggs Recipe pairs wonderfully with warm steamed rice to soak up every bit of the spicy, buttery goodness. You can also serve it alongside ripe avocado slices or sautéed greens for a balanced meal that feels indulgent but nourishing.
Creative Ways to Present
Think outside the breakfast box by serving these eggs atop a toasted baguette or inside a soft tortilla with a drizzle of creamy yogurt or sour cream. For a brunch party, scoop the scramble into small bowls and top with microgreens for a colorful, inviting presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. The flavors mellow out a bit, but they still keep their tasty, comforting charm.
Freezing
Scrambled eggs generally don’t freeze well because they tend to lose their creamy texture upon thawing. For this reason, it’s best to enjoy your Gochujang Scrambled Eggs Recipe fresh rather than freezing.
Reheating
When reheating, use a low heat setting in a non-stick pan, stirring gently to warm through without overcooking. You can also microwave gently in short bursts, giving a quick stir in between to maintain softness.
FAQs
Can I adjust the spice level?
Absolutely! The gochujang amount can be tweaked to your liking—start with less if you’re heat-averse and add more as you taste. It’s all about balancing that signature warmth with your personal preference.
What can I substitute for gochujang?
If gochujang is hard to find, try a mix of chili paste with a touch of miso and a bit of honey for sweetness. While it won’t be the exact flavor, it’s a good stand-in that still adds depth and heat.
Can I add other ingredients to the scramble?
Definitely! Ingredients like diced tomatoes, mushrooms, or even some cooked bacon can be fantastic additions, making the dish heartier and adding exciting layers of flavor.
Is this recipe suitable for meal prep?
Since the eggs don’t freeze well and are best fresh, meal prepping isn’t ideal. However, you can prepare the chopped green onions and have gochujang ready to quickly whip up the eggs for a speedy meal.
How important is the sesame oil?
It’s a crucial flavor component that imparts a subtle nuttiness and aroma. Though it’s used sparingly, skipping it would definitely change the character of your Gochujang Scrambled Eggs Recipe.
Final Thoughts
Now that you’ve got the steps down, there’s nothing stopping you from diving into this vibrant, comforting Gochujang Scrambled Eggs Recipe. It’s a simple twist on a classic dish that packs a satisfying punch, perfect for waking up your taste buds in the best way possible. Go ahead—whip up a batch, savor the spicy-goodness, and maybe even share the love with friends and family. Happy cooking!
Print
Gochujang Scrambled Eggs Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
Gochujang Scrambled Eggs is a flavorful twist on classic scrambled eggs, featuring the spicy, savory Korean chili paste gochujang. Enhanced with butter, sesame oil, and fresh green onions, this quick and easy breakfast dish offers a creamy texture and a deliciously bold taste that serves two.
Ingredients
Egg Mixture
- 4 large eggs
- 1 tablespoon gochujang (adjust to taste)
- 2 green onions, finely chopped
Cooking Fats
- 1 tablespoon unsalted butter
- 1 teaspoon sesame oil
Instructions
- Whisk the eggs: In a bowl, whisk the 4 large eggs thoroughly until they are fully blended and uniform in consistency.
- Melt the butter: Place a non-stick skillet over medium heat and add 1 tablespoon of unsalted butter. Allow it to melt and become slightly bubbly but not browned.
- Add gochujang: Stir in 1 tablespoon of gochujang paste into the melted butter and cook for about 30 seconds, until the mixture becomes aromatic, releasing the chili’s fragrant spiciness.
- Cook the eggs: Pour the whisked eggs into the skillet. Using a spatula, gently stir and fold the eggs slowly to form soft, creamy curds without overcooking.
- Finish with green onions and sesame oil: When the eggs are nearly set but still slightly runny, fold in the finely chopped green onions and drizzle 1 teaspoon of sesame oil over the eggs. Continue stirring gently until the eggs reach a creamy and fully cooked texture.
Notes
- Adjust the amount of gochujang according to your spice preference.
- Use fresh green onions for the best flavor and texture.
- Serve immediately for optimal creaminess and taste.
- You can substitute unsalted butter with a neutral oil if preferred.
- This dish pairs well with steamed rice or toast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean
