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
Scale
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
