Gochujang Butter Eggs are boiled eggs drenched in a sauce made with spicy gochujang, savory garlic, and rich butter. Served with your choice of rice or toasted bread, these Korean-style garlic butter eggs are a delicious protein-rich snack or meal.
Looking for another viral egg boil recipe? Check out my Tik Tok Egg Boil recipe. For more tasty boiled egg recipes try Soy Sauce Eggs, Air Fryer Boiled Eggs, and Korean Marinated Eggs (Mayak Eggs).
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This butter eggs recipe is one of my favorite ways to use gochujang. The spicy, sweet, condiment is the foundation for a mouthwatering sauce bursting with umami flavor. Everyone’s clamoring for this recipe on TikTok and now you have all the details to make them just right!
Why This Gochujang Butter Eggs Recipe Works
- Quick & Easy – This egg boil recipe takes just 30 minutes to prepare.
- Filling – Serve it over rice or bread, and you have a perfectly balanced meal.
- Versatile – Enjoy this dish for breakfast, lunch, or anytime the craving strikes.
What is Gochujang?
Gochujang is a fermented chili sauce and Korean staple. It is thick and sticky with a spicy, salty, sweet umami taste that enhances whatever it’s aded to. This versatile condiment is used for dipping sauces, marinades, stir-fries, and more.
Tools You’ll Need
- Medium Saucepan
- Spider Strainer
- Ice bath
Ingredients You Will Need for Gochujang Butter Eggs
Get ready for a flavor bomb because each ingredient in this egg boil sauce adds complexity and richness to tantalize your taste buds.
Eggs
- Eggs – This is the protein of the dish.
- Apple cider vinegar – This adds acidity to the water, which makes the eggs easier to peel.
- Kosher salt – Salted water comes to a boil quicker. I always use Diamond Crystal brand.
Gochujang Butter Sauce
- Salted butter – This is the velvety smooth, buttery base of the sauce.
- Avocado oil – Use this to cook the garlic and shallots without them burning.
- Garlic – Minced garlic infuses the sauce with bold, garlic flavor. Don’t use the bottled stuff.
- Shallot – Finely minced shallots add a subtle sweetness.
- Gochujaru – This Korean chili pepper powder adds heat.
- Gochujang – Use this for spicy, savory notes.
- Light brown sugar – Balance some of that heat with sweetness.
- Soy sauce – This enhances the savory umami flavor of the sauce.
- Dashi stock – This Japanese cooking broth is flavor-packed, contains no additives and is low-sodium (85mg). If you use a different brand of dashi, choose one that is low in sodium or adjust the amount of soy sauce added to the sauce.
Garnish
- Chives, chopped
To Serve
- Jasmine rice
- Sourdough bread, toasted
How To Make Gochujang Butter Eggs
With this recipe, you’ll learn how to boil eggs to perfection, then coat them in a luscious gochujang butter sauce for a flavorful Korean-inspired dish.
- In a medium saucepan, add 5 cups of water, apple cider vinegar, and salt. Cover and bring to a boil over high heat. Once boiling, carefully add eggs using a spider strainer, then cover with lid. Set a timer for 6 minutes for soft boiled eggs, or 9 minutes for a more set (hard boiled) egg. Meanwhile prepare an ice bath
- Once cooked, transfer eggs to ice bath. Set a timer for 6 minutes. While waiting on eggs to cool, start making the soy sauce egg mixture.
Gochujang Butter Sauce
- In a large skillet over low heat. Once hot, add oil and butter. Once butter melts, add garlic and shallots. Cook on low heat for 4 minutes, keeping a consistent stir. Be sure to not let the garlic brown, this step is to infuse the oil butter with garlic flavor.
2. Increase heat to medium high and add gochujaru. Cook for 1 minute. Add gochujang, sugar, and soy sauce and cook for another minute.
Add dashi broth then bring to a simmer. Cook until the liquid slightly reduces and slightly thickens.
3. Peel eggs then place in a bowl. Pour boil sauce over. Garnish with chopped chives. Serve as-is or pair with crusty sourdough bread or jasmine rice.
Tips and Tricks
- Feel free to adjust the amount of gochujang and sugar. This helps you find your preferred balance of spiciness and sweetness in the gochujang butter egg sauce.
- Ensure the garlic doesn’t brown while cooking. This ensures a delicate garlic flavor without any bitterness.
- Once the boiled eggs are cooked, immediately submerge them in an ice bath. This stops the cooking process and makes it easier to remove the eggshell.
- Prepare the gochujang butter sauce in advance and store it in the fridge for up to 1 week. When ready to serve, simply reheat the sauce and pour it over freshly boiled eggs.
Variations
- Eggs – Swap the boiled eggs for poached eggs, fried eggs, or even scrambled eggs.
- Spicy – Add more or less gochujang depending on how spicy you want the dish to be. Add red pepper flakes for more heat.
- Veggies – Add bok choy or spinach to the aromatics for a nutritious addition.
Frequently Asked Questions
Can you put gochujang in anything?
Gochujang is a staple in Korean cuisine because it’s so versatile. It adds a spicy, sweet, and savory kick to marinades, stir-fries, sauces, soups, glazes, and even dips. So of course it tastes amazing on gochujang butter eggs.
How long do you boil an egg?
The boiling time for eggs depends on your desired level of doneness. For soft-boiled eggs with a runny yolk, boil for around 4 to 6 minutes. For medium-boiled eggs with a slightly set yolk, boil for about 7 to 9 minutes. Hard-boiled eggs (eggs with a fully cooked yolk) take 10-12 minutes.
What is the trick to boiling eggs?
Timing is crucial for perfectly boiled eggs. Follow a precise method based on your desired doneness, adjusting cooking time based on egg size and yolk preference. As soon as its cooked to your preference, add the boiled eggs to an ice bath to halt cooking.
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Gochujang Butter Eggs
Equipment
- Medium Saucepan
- Spider strainer
- Ice bath
Ingredients
Eggs
- 6 large eggs
- 2 tablespoons apple cider vinegar
- 1½ teaspoons kosher salt, Diamond Crystal brand
Gochujang Butter Sauce
- 4 tablespoons salted butter
- ½ tablespoon avocado oil
- ¼ cup garlic, minced, do not use bottled
- 1½ tablespoons shallot, finely minced
- 2½ teaspoons gochujaru
- 1 tablespoon gochujang
- 2½ teaspoons light brown sugar
- 2½ teaspoons soy suace
- ¾ cup dashi stock
Garnish
- chives, chopped
To Serve
- jasmine rice
- sourdough bread, toasted
Instructions
- In a medium saucepan, add 5 cups of water, apple cider vinegar, and salt. Cover and bring to a boil over high heat. Once boiling, carefully add eggs using a spider strainer, then cover with lid. Set a timer for 6 minutes for soft boiled eggs, or 9 minutes for a more set (hard boiled) egg. Meanwhile prepare an ice bath.
- Once cooked, transfer eggs to ice bath. Set a timer for 6 minutes. While waiting on eggs to cool, start making the soy sauce egg mixture.
Gochujang Butter Sauce
- In a large skillet over low heat. Once hot, add oil and butter. Once butter melts, add garlic and shallots. Cook on low heat for 4 minutes, keeping a consistent stir. Be sure to not let the garlic brown, this step is to infuse the oil butter with garlic flavor.
- Increase heat to medium high and add gochujaru. Cook for 1 minute. Add gochujang, sugar, and soy sauce and cook for another minute. Add dashi broth then bring to a simmer. Cook until the liquid slightly reduces and slightly thickens.
- Peel eggs then place in a bowl. Pour boil sauce over. Garnish with chopped chives. Serve as-is or pair with crusty sourdough bread or jasmine rice.
Joe says...
Love this egg recipe so much. It’s great as a snack and also delicious with rice and bread.
Jeri Mobley-Arias says...
So glad you enjoyed, Joe!