Description
Gochujang Scrambled Eggs are a flavorful twist on classic scrambled eggs, infused with the spicy, savory taste of Korean gochujang paste. This quick and easy breakfast dish combines creamy eggs with aromatic sesame oil and fresh green onions, delivering a rich, satisfying meal in just 15 minutes.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1 tablespoon gochujang (adjust to taste)
Cooking
- 1 tablespoon unsalted butter
- 2 green onions, finely chopped
- 1 teaspoon sesame oil
Instructions
- Whisk the eggs: In a bowl, whisk the 4 large eggs thoroughly until they are fully blended and slightly frothy for a smooth texture.
- Heat the skillet and melt butter: Place a non-stick skillet over medium heat and add 1 tablespoon of unsalted butter, allowing it to melt completely without browning.
- Add gochujang: Stir in 1 tablespoon of gochujang paste to the melted butter, cooking it for about 30 seconds until it becomes aromatic and well combined with the butter.
- Cook the eggs: Pour the whisked eggs into the skillet and gently stir using a spatula to form soft, creamy curds, being careful not to overcook.
- Finish with green onions and sesame oil: When the eggs are nearly cooked but still moist, fold in the finely chopped green onions and drizzle 1 teaspoon of sesame oil over the eggs, stirring until the mixture is creamy and well blended. Remove from heat immediately to prevent overcooking.
Notes
- Adjust the amount of gochujang to your preferred spice level.
- Use fresh green onions for the best flavor and garnish.
- For a dairy-free version, substitute butter with a plant-based oil or margarine.
- Serve immediately for the best texture and taste.
