Description
This viral Korean breakfast hack makes creamy, spicy gochujang eggs in just 15 minutes with 5 simple ingredients. Perfect for toast, rice bowls, or sandwiches—meal prep friendly and absolutely addictive!
Ingredients
6 large eggs
3 tablespoons gochujang paste (Korean red pepper paste)
4 tablespoons mayonnaise (Japanese Kewpie mayo recommended)
1 tablespoon toasted sesame oil
1 teaspoon brown sugar or honey
2 tablespoons finely chopped green onions (for garnish)
1 tablespoon toasted sesame seeds (black or white)
Salt and black pepper to taste
Instructions
1. Boil the eggs: Place eggs in a pot and cover with cold water. Bring to a rolling boil over high heat, then remove from heat, cover, and let sit for 10-12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel.
2. Make the gochujang mayo: In a medium mixing bowl, whisk together gochujang paste, mayonnaise, sesame oil, and brown sugar until smooth and well combined. Taste and adjust sweetness or spice level.
3. Mash the eggs: Roughly chop the peeled eggs and add them to a separate bowl. Use a fork to mash the eggs to your desired consistency (chunky or smooth).
4. Combine everything: Add the mashed eggs to the gochujang mayo mixture. Gently fold together until eggs are fully coated in the vibrant orange-red sauce. Season with salt and pepper to taste.
5. Garnish and serve: Transfer to a serving bowl or directly onto toast. Garnish with chopped green onions and toasted sesame seeds. Serve immediately or refrigerate for up to 3 days.
Notes
Storage: Keep gochujang eggs in an airtight container in the refrigerator for up to 3 days. Perfect for meal prep!
Spice Level: Adjust gochujang amount based on your heat preference. Start with 2 tablespoons if you prefer mild, or go up to 4 tablespoons for extra spicy.
Mayo Substitute: For a lighter version, use Greek yogurt or sour cream instead of mayo. The flavor will be tangier but still delicious.
Egg Texture: For creamier eggs, mash thoroughly. For a chunkier egg salad texture, mash lightly with a fork.
Serving Ideas: Serve on toasted sourdough, milk bread, rice bowls with kimchi, or as a sandwich filling with lettuce and cucumber.
Vegan Option: Use plant-based mayo and vegan egg alternatives (like JUST Egg) for a plant-based version.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch, Lunch
- Method: Boiling, Mixing
- Cuisine: Korean, Korean-Fusion, Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 eggs worth)
- Calories: 245
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 280mg
Keywords: gochujang eggs, Korean eggs, spicy egg salad, Korean breakfast, gochujang egg recipe, Korean egg toast, viral eggs recipe, egg salad Korean style