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Peanut Gochujang Chili Eggs
10 minServes 2Nutri-Score C€
C
10 min
10 minPeanut Gochujang Chili Eggs
what you need
Ingredients
eggs (at room temperature)Dairy4 pieces
garlic (finely grated)Produce2 pieces
ginger (finely grated)Produce15 g
gochujang (Korean fermented chili paste)Pantry30 g- peanut butter (smooth)Pantry40 g
soy saucePantry15 ml- rice wine vinegarPantry15 ml
- stock (vegetable or chicken)Pantry100 ml
- neutral oil (for frying)Pantry15 ml
spring onion (thinly sliced, to serve)Produce2 pieces
sesame seeds (toasted, to serve)Nuts & seeds5 g
per serving
Nutrition
293kcal
- Carbs
- 9 g
- Proteins
- 17 g
- Fat
- 21 g
what you’ll use
Tools
Frying pan
Mixing bowl
Whisk
step by step
Method
- Step 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.
- Step 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.
- Step 3
Combine and simmer
- Pour the sauce over the eggs in the pan.
- Simmer gently until the sauce thickens and coats the eggs.
- Step 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.
most cooked first