Korean Gochujang Eggs

Redefining Recipes for the Digital Age

Ingredients

Thinly slice green onions, separating the whites and green. Finely chopped the garlic cloves. Thinly slice chilli peppers if using
Make the seasoning paste: combine all the ingredients in a small container and mix well
Fill a pot with 8 cups of water and bring it to boil. Carefully lower in the eggs. Once all eggs are in, give them a few gentle stirs with a ladle. (This will help to keep the yolks centered.)
Let the eggs boil gently for 7 minutes. Transfer them to an ice water bath to cool. Peel the eggs and set them aside
In a large pan, heat oil over medium heat-high heat. Once it gets nice and hot, add the ground beef. Spread it out and let it sear for 1 minute or until browned. Flip, break up the beef and cook for 1 to 2 minutes until no longer pink.
Add in white parts of the green onion and garlic and fry for 1 minute or until fragrant. Reduce heat to low.
Add the seasoning paste and sauté for 2 minutes. Be careful not to burn it. (If worry about burning, turn the heat off and sauté using residual heat)
Pour in 2 cups of water. Stir well and bring to boil. Reduce heat to medium high and add the eggs. Let them simmer in the sauce for 7 minutes.
Turn the heat off. Add remaining green onions.
Add chilli peppers (if using), sesame oil and sesame seeds. Give everything a final mix.
To serve, scoop the eggs from the sauce and place them over hot steamed rice. Drizzle with extra sauce from the pan and a touch of sesame oil. Enjoy