Description
Gochujang Scrambled Eggs is a flavorful and easy-to-make Korean-inspired breakfast dish featuring soft scrambled eggs infused with the spicy and savory taste of gochujang paste, enhanced by aromatic green onions and toasted sesame oil.
Ingredients
Scale
Eggs
- 4 large eggs
Seasonings & Fats
- 1 tablespoon gochujang (adjust to taste)
- 1 tablespoon unsalted butter
- 1 teaspoon sesame oil
Vegetables
- 2 green onions, finely chopped
Instructions
- Whisk Eggs: In a bowl, vigorously whisk the 4 large eggs until fully blended and smooth, ensuring the whites and yolks are well combined.
- Heat Butter: Place a non-stick skillet over medium heat and melt the 1 tablespoon of unsalted butter until it is completely melted and slightly bubbly but not browned.
- Add Gochujang: Stir in 1 tablespoon of gochujang paste into the melted butter and cook for about 30 seconds until it becomes aromatic, allowing the flavors to bloom.
- Cook Eggs: Pour the whisked eggs into the skillet with the gochujang mixture. Gently stir continuously, allowing soft curds to form without overcooking, to maintain a tender texture.
- Finish with Green Onions and Sesame Oil: When the eggs are nearly cooked but still creamy, fold in the finely chopped 2 green onions and drizzle with 1 teaspoon of sesame oil. Stir gently until the eggs reach a luscious, creamy consistency. Remove from heat immediately to avoid overcooking.
Notes
- Adjust the amount of gochujang to control the spice level according to your preference.
- Use a non-stick skillet for best results to prevent sticking and ensure gentle cooking.
- Serve immediately to enjoy the creamy texture of the scrambled eggs.
- Gochujang can be substituted with other chili pastes if unavailable, but the traditional Korean flavor will differ.
