Danie główne
Peanut Gochujang Chili Eggs
10 minPorcje: 2Nutri-Score C€
C
10 min
10 minPeanut Gochujang Chili Eggs
czego potrzebujesz
Składniki
eggs (at room temperature)Nabiał4 kawałki
garlic (finely grated)Warzywa i owoce2 kawałki
ginger (finely grated)Warzywa i owoce15 g
gochujang (Korean fermented chili paste)Spiżarnia30 g- peanut butter (smooth)Spiżarnia40 g
soy sauceSpiżarnia15 ml- rice wine vinegarSpiżarnia15 ml
- stock (vegetable or chicken)Spiżarnia100 ml
- neutral oil (for frying)Spiżarnia15 ml
spring onion (thinly sliced, to serve)Warzywa i owoce2 kawałki
sesame seeds (toasted, to serve)Orzechy i nasiona5 g
na porcję
Wartości odżywcze
293kcal
- Węglowodany
- 9 g
- Białko
- 17 g
- Tłuszcz
- 21 g
czego użyjesz
Przybory
Patelnia
Miska
Trzepaczka
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Combine and simmer
- Pour the sauce over the eggs in the pan.
- Simmer gently until the sauce thickens and coats the eggs.
- Krok 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.