Hoofdgerecht
Peanut Gochujang Chili Eggs
10 minVoor 2Nutri-Score C€
C
10 min
10 minPeanut Gochujang Chili Eggs
wat je nodig hebt
Ingrediënten
eggs (at room temperature)Zuivel4 stukken
garlic (finely grated)Groente en fruit2 stukken
ginger (finely grated)Groente en fruit15 g
gochujang (Korean fermented chili paste)Voorraadkast30 g- peanut butter (smooth)Voorraadkast40 g
soy sauceVoorraadkast15 ml- rice wine vinegarVoorraadkast15 ml
- stock (vegetable or chicken)Voorraadkast100 ml
- neutral oil (for frying)Voorraadkast15 ml
spring onion (thinly sliced, to serve)Groente en fruit2 stukken
sesame seeds (toasted, to serve)Noten en zaden5 g
per portie
Voedingswaarden
293kcal
- Koolhydraten
- 9 g
- Eiwitten
- 17 g
- Vetten
- 21 g
wat je gebruikt
Keukengerei
Koekenpan
Mengkom
Garde
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Combine and simmer
- Pour the sauce over the eggs in the pan.
- Simmer gently until the sauce thickens and coats the eggs.
- Stap 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.