Korean Eggs in Spicy Tomato-Soy Sauce Recipe
This simple dish of eggs braised in tomato sauce with soy sauce and chili is Korea’s answer to shakshuka. In Korea, eggs in sauce often appear as a quick meal served over a bowl of rice, especially when there’s no time for long cooking. The flavor is both familiar (tomato) and exotic (soy, sesame, chili).
South Korea
Difficulty: Easy
🌅
Breakfast
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌶️
Medium spicy
Spicy
Umami
Sweet
Warming
Filling
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Servings
2
Ingredients
- egg - 4 pieces
- chopped tomatoes canned - 400 g
- onion - 1 piece
- garlic cloves - 2 pieces
- gochujang paste - 1 tablespoon
- soy sauce - 1.5 tablespoons
- sugar - 1 teaspoon
- vegetable oil - 1 tablespoon
- sesame oil - 0.5 teaspoons
- chives chopped - 2 tablespoons
- black pepper ground - 0.25 teaspoons
Main Ingredient:
egg
Preparation
- Peel the onion and cut it into a small dice. Finely chop the garlic or press it through a garlic press. Chop the chives.
- Heat the vegetable oil in a medium pan with a lid over medium heat. Add the onion and fry for 3–5 minutes, stirring, until it softens and becomes slightly translucent without browning.
- Add the garlic and fry for about 30 seconds more, until it becomes very fragrant.
- Add the canned tomatoes, gochujang paste, soy sauce, and sugar to the pan. Mix thoroughly so the paste dissolves. Cook over medium heat for 8–10 minutes, until the sauce thickens slightly and the excess liquid evaporates.
- Taste the sauce and, if needed, season with pepper or a little more sugar. It should be mildly spicy, slightly sweet, and clearly tomato-forward.
- Use a spoon to make four small wells in the sauce. Crack one egg into each well, trying not to break the yolks.
- Reduce the heat to low, cover the pan with a lid, and simmer for 6–8 minutes, until the whites are set and the yolks remain slightly runny (or longer if you prefer fully set yolks).
- Drizzle everything with sesame oil and sprinkle with chopped chives. Serve immediately, ideally with rice or a slice of bread for scooping up the sauce.
Storage
In fridge:
1 days
Freezing:
No
Danie najlepiej smakuje od razu po przygotowaniu, bo żółtka z czasem się ścinają. Jeśli zostanie porcja, przechowuj ją w lodówce i podgrzej delikatnie na patelni pod przykryciem, dolewając łyżkę wody.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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