Description
These Gochujang Scrambled Eggs are a flavorful twist on classic scrambled eggs, infused with Korean chili paste for a spicy kick. Creamy and rich with a hint of sesame, they make a delicious and satisfying breakfast option.
Ingredients
Scale
Eggs:
- 4 large eggs
Liquid:
- 1 tablespoon milk or water
Seasonings:
- 1 teaspoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- Salt and pepper to taste
Others:
- 1 tablespoon unsalted butter
- 1 green onion, thinly sliced
- Toasted sesame seeds for garnish
Instructions
- Prepare Egg Mixture: In a bowl, whisk together eggs, milk or water, sesame oil, and gochujang until fully combined.
- Cook Eggs: Heat butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed for a few seconds. Gently stir with a spatula, pushing eggs from the edges to the center, cooking slowly until soft and creamy.
- Season and Serve: Season with salt and pepper. Remove from heat just before fully set to keep eggs moist. Serve topped with sliced green onions and toasted sesame seeds.
Notes
- Adjust gochujang amount to your spice preference.
- For extra flavor, add a splash of soy sauce or a sprinkle of toasted seaweed flakes.
- Serve with steamed rice or crusty bread.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 2 eggs
- Calories: 210
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 370 mg
