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Spicy Gochujang Baked Eggs

Eggs baked in a rich, savory, and spicy gochujang sauce, topped with scallions and sesame seeds. A flavorful one-pan meal for breakfast, brunch, or dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Main Course
Cuisine: Asian, Korean-inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 tbsp sesame oil
  • 0.5 cup onion or shallots finely chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated, optional
Sauce
  • 2 tbsp Gochujang Korean chili paste
  • 1 tbsp soy sauce low-sodium preferred
  • 1 tbsp rice vinegar
  • 1 tsp brown sugar or honey adjust to taste
  • 0.25 cup water or vegetable broth
Eggs & Garnish
  • 4-6 large eggs
  • 2 tbsp scallions chopped, for garnish
  • 1 tsp sesame seeds toasted, for garnish

Equipment

  • 10-inch oven-safe skillet (cast iron preferred)
  • Whisk
  • Cutting board
  • Knife

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat sesame oil in an oven-safe skillet over medium heat. Sauté onion/shallots for 3-5 minutes until softened.
  3. Add minced garlic and grated ginger (if using), cook for 1 minute until fragrant.
  4. Stir in Gochujang, soy sauce, rice vinegar, brown sugar/honey, and water/broth. Mix well until a thick, gooey sauce forms and gently simmers.
  5. Create small wells in the simmering sauce. Carefully crack one egg into each well.
  6. Transfer skillet to the preheated oven. Bake for 8-12 minutes for desired yolk doneness (8-10 mins for runny yolks).
  7. Carefully remove from oven. Garnish immediately with chopped scallions and sesame seeds. Serve hot.

Notes

Adjust Gochujang for desired spice level. For a richer flavor, add 1/4 cup chopped kimchi with the aromatics. Best served immediately from the skillet.