Plato principal
Peanut Gochujang Chili Eggs
10 minPara 2Nutri-Score C€
C
10 min
10 minPeanut Gochujang Chili Eggs
lo que necesita
Ingredientes
eggs (at room temperature)Lácteos4 piezas
garlic (finely grated)Frutas y verduras2 piezas
ginger (finely grated)Frutas y verduras15 g
gochujang (Korean fermented chili paste)Despensa30 g- peanut butter (smooth)Despensa40 g
soy sauceDespensa15 ml- rice wine vinegarDespensa15 ml
- stock (vegetable or chicken)Despensa100 ml
- neutral oil (for frying)Despensa15 ml
spring onion (thinly sliced, to serve)Frutas y verduras2 piezas
sesame seeds (toasted, to serve)Frutos secos y semillas5 g
por ración
Nutrición
293kcal
- Carbohidratos
- 9 g
- Proteínas
- 17 g
- Grasas
- 21 g
lo que usará
Utensilios
Sartén
Bol
Varillas
paso a paso
Preparación
- Paso 1
Make the sauce
- Combine the grated garlic, grated ginger, gochujang, peanut butter, soy sauce, rice wine vinegar and stock in a bowl.
- Whisk until smooth and well combined.
- Paso 2
Fry the eggs
- Heat the neutral oil in a frying pan over medium heat.
- Crack in the eggs and fry until the whites are set and the edges are golden and crispy.
- Paso 3
Combine and simmer
- Pour the sauce over the eggs in the pan.
- Simmer gently until the sauce thickens and coats the eggs.
- Paso 4
Serve
- Spoon the eggs and sauce into a bowl.
- Scatter over the sliced spring onion and toasted sesame seeds.
- Serve with sticky rice, udon noodles or steamed greens.