Ways to Eat Gochujang Eggs

Korean food is unbelievably delicious tends to be intensely flavored and spicy, making them one of the countries known for spicy condiments, specifically gochujang.

What is Gochujang?

Gochujang is a fermented chili paste made with dried red pepper flakes, glutinous rice, fermented soybeans, and salt. This paste is unique because it’s savory, spicy, and sweet.

The sweetness of the paste comes from the starch of cooked glutinous rice. It is traditionally fermented over the years in an earthenware called jangdok.

This bright red paste is a staple in Korean cooking; it is found in every dish, from stir-fried rice cakes to chickens and vegetables.

Try some of the best Korean dishes using the following gochujang eggs recipes:

Spicy Gochujang Eggs in Purgatory

This recipe is based on a Korean-style spicy sauce with perfectly cooked eggs on top. Eggs in Purgatory is a one-pot dish of eggs simmered in spicy tomato sauce. It is easy to make with only a few ingredients and a great dish to enjoy for lunch or dinner.

The Gochujang adds a mix of sweet, spicy, and salty taste to this dish.


Gochujang sauce:

  • vegetable oil
  • white onion: chopped
  • garlic: minced
  • gochujang
  • gochugaru
  • soy sauce 
  • maple syrup
  • tomato paste 
  • water

Eggs & garnish:

  • 4 large eggs
  • cilantro
  • sesame seeds (optional)


Heat the vegetable oil over medium to high heat in a large frying pan.

Add chopped onions and garlic and fry for 3-4 minutes until soft and fragrant.

Add gochujang, gochujang, soy sauce, maple syrup, tomato paste, and water and stir. Bring to a boil before cracking the eggs into sauces (one at a time), leaving space in between. Cover with lid and cook for 5-6 minutes.

Turn off the heat and decorate with chopped coriander. Sesame seeds may be added then served immediately.

How to serve

The Gochujang Eggs in Purgatory is best with toast or flatbread.

Store leftover Gochujang eggs in Purgatory in an airtight container in the fridge for up to 1 day. And reheat this dish by gently heating the sauce in a pan over the stove.

Traditional jars used for fermenting gochujang

Gochujang Deviled Eggs

Gochujang and eggs are perfect for each other; the paste gives the eggs a mix of sweetness, spiciness, and smokiness. This egg recipe requires few ingredients and is very easy to make—Ready in just 30 minutes. 


  • 6 eggs*
  • 2 teaspoon of Gochujang
  • 2 teaspoon of stoneground mustard
  • 1 tablespoon mayonnaise
  • 2 tablespoon olive brine
  • Chile powder (for dusting)

How to make:

The first step in making Gochujang Deviled Eggs is to prepare the eggs. Boil a pot of water and put the eggs in it. Cover the pot for 10 minutes (12 minutes if the eggs are cold). And when the water boils again, adjust the temperature to keep it at a low boil for a few minutes.

While waiting for the eggs to cook, place about two cups of ice and two cups of water in a large bowl enough to submerge the eggs.

When the eggs are cooked, put them in the bowl of ice and sit for 5 minutes. To remove the shell of the eggs, tap the fat end of an egg on the counter until cracked, then gently roll the egg on its side on the counter.  Start removing the eggshell from the fat end. Repeat the process for the remaining eggs.

Preparing the filling can be done while the eggs are boiling. Whisk the gochujang and mustard together, adding mayonnaise and olive brine.

Cut each pilled egg in half (lengthwise), scoop out the yolks and transfer to the mixture. Use a fork to mash the yolks and mix until smooth. Fill the egg holes with the mixture, sprinkle with chili powder and serve.

Gochujang Poached Eggs with Feta & Pickled Onions

This recipe is another way to enjoy Korea’s best gochujang eggs. It is easy to cook with only a few steps, and after a few minutes, you have warm Gochujang Poached eggs that taste great with fluffy pita.


  • ½ red onion (sliced into rings)
  • ¾ cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 red bell pepper (thinly sliced)
  • 2 garlic cloves (finely chopped)
  • 1 28 oz. can whole peeled tomatoes
  • 2 tablespoons gochujang
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 4 ounces feta cheese, crumbled (about ¾ cup)
  • 4 large eggs
  • Torn fresh dill and parsley (for serving)
  • Pita (for serving)

How to make:

First, combine the onion and vinegar in a non-reactive bowl and set aside for at least 15 minutes.

Put a large skillet over medium heat, pour the olive oil, add the bell pepper and garlic, and stir until the pepper is slightly tender (about 3 to 4 minutes).

Next, add tomatoes, gochujang, teaspoon cumin, salt, and pepper. Break the peeled tomatoes with a wooden spoon and let them simmer; stir until the sauce is bubbling and thickened (8 to 10 minutes). Sprinkle the mixture with feta, then use the back of the spoon to create 4 shallow wells in the sauce. Gently crack the four eggs and put each one into the holes. Cover skillet for about 3 to 4 minutes or until the whites are okay, but yolks are still runny.

Drain the onions and put them on the eggs with parsley and dill. Serve with a warm pita.

Gochujang Baked Eggs & Potato

Gochujang with sesame seeds and olive oil in a bowl

This spicy baked Korean Gochujang eggs and potato casserole is a quick and easy to prepare recipe. 


  • 2 Medium Potatoes
  • 1/2 Red Onion
  • 2 tablespoon Kimchi 
  • 1 tablespoon Gochujang
  • 2 tablespoon Miso Paste
  • 2 Garlic Cloves
  • 3 tablespoon Olive Oil
  • Kosher Salt and Pepper
  • 8 Eggs
  • Sauce
  • 1 tablespoon Lime Juice
  • 1 tablespoon Korean Gochujang
  • 2 tablespoon Olive Oil
  • 2 tablespoon Scallions
  • 2 tablespoon sesame seeds
  • 1 Lime

How to make:

First, preheat the oven to 425°F. Lightly grease a round 12-inch baking dish and put it inside the range for 5 minutes.

Combine the potatoes, gochujang, kimchi, miso paste, garlic, red onion, olive oil, and salt in a large bowl. Toss until thoroughly coated. Take the preheated pan from the oven and put the mixture in it, spread out evenly. Bake for about 20-25 minutes or until it looks golden brown and crispy on top.

Use the back of a spoon to make eight wells in the potato mixture, then crack an egg into each hole. Cover the pan with a foil or lid and put it back in the oven until the whites are cooked (around 8 minutes).

Combine the lime juice, gochujang, olive oil, scallions, and sesame seeds for the sauce in a small bowl and stir.

Drizzle the eggs with the sauce and serve straight from the pan.

Gochujang Scrambles Eggs

Another must-try Korean breakfast dish is the Gochujang scrambles eggs.


3 medium eggs

Salt & black pepper

1 teaspoon of Gochujang

25 grams of grated cheddar cheese

1 handful of coriander (chopped)

4 to 5 knobs of butter

5 cherry tomatoes

3 Flatbreads

How to make:

Crack the eggs into the measuring bowl. Add a little salt, pepper, and Gochujang and mix well with a fork. Add the grated cheese and coriander and gently mix until combined.

Place a small pan or skillet on low heat, add the butter, and melt.

Pour the egg mixture into the pan and stir gently with a wooden spoon.

After a few minutes, add your cherry tomatoes and stir to make them evenly cooked.

When the eggs look creamy and almost done, remove the pan from the heat but continue stirring; the remaining heat from the pan will continue to cook them for a few more minutes.

Then, it is ready to serve with flatbreads