Rich, spicy, and sweet with a gochujang kick. These deep-red beauties are unreal over rice with a load of fresh spring onions.
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Serves
6
Eggs
Gochujang
Soy Sauce
Honey
Gochugaru Chilli Flakes
Fresh Ginger
Water
Salt
Spring Onion
Serves
6
Eggs
Gochujang
Soy Sauce
Honey
Gochugaru Chilli Flakes
Fresh Ginger
Water
Salt
Spring Onion
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This recipe uses large eggs – for medium cook for 5 mins 30 secs; for small, 5 mins.
Step 1.
Bring a saucepan of water to the boil. Gently lower in the eggs and boil for 6 mins. Transfer into iced water to cool fully, then peel.
Step 2.
Meanwhile, grate the ginger and add to a bowl with the gochujang, soy sauce, honey, gochugaru (or chilli flakes if you can't find it) and water. Mix well until smooth.
Step 3.
Pop the peeled eggs into a clean jar or container and pour over the marinade. Make sure they’re fully covered, top up with extra water if needed.
Step 4.
Chill for at least 4 hrs, ideally overnight, to let the spice do its thing.
These eggs will last for up to 4 days in the fridge, the flavour gets stronger each day.
Step 5.
Serve however you like, halving them over hot rice, scattering with chopped spring onions and a drizzle of extra marinade works a treat.
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Notes (1)
N
N.
5 days ago
You definitely need to cook for more than 6mins. I couldn’t even peel my eggs without breaking them because they were so snotty.
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