Description
These Gochujang Scrambled Eggs are a spicy twist on a classic breakfast dish. Creamy and flavorful, they are quick and easy to make, perfect for a delicious morning meal.
Ingredients
Scale
Egg Mixture:
- 4 large eggs
- 2 tablespoons milk or cream
- 1 tablespoon gochujang (Korean red chili paste)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Salt and black pepper to taste
Additional:
- 1 tablespoon unsalted butter
- 1 green onion, thinly sliced
- Toasted sesame seeds for garnish (optional)
Instructions
- Prepare Egg Mixture: In a bowl, whisk together the eggs, milk, gochujang, soy sauce, sesame oil, salt, and black pepper until smooth and fully combined.
- Cook Eggs: Heat the butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit for 10–15 seconds, then gently stir with a spatula, pushing from the edges toward the center. Continue cooking, stirring occasionally, until the eggs are softly set and creamy.
- Finish and Serve: Remove from heat while slightly underdone, as they will finish cooking off the heat. Garnish with sliced green onion and sesame seeds. Serve immediately with rice or toast.
Notes
- Adjust the amount of gochujang based on your spice preference.
- For extra richness, stir in a small spoonful of cream cheese at the end.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 2 eggs
- Calories: 190
- Sugar: 2g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 255mg
