If you love bold, punchy flavors with a satisfying creamy texture, you are going to flip for this Spicy Gochujang Egg Mayo Toast! It’s a Korean-inspired twist on classic egg salad, loaded with umami, a gentle heat, and all the savory richness you crave for an easy but delicious breakfast—or honestly, any time of day.
Why You’ll Love This Recipe
- Quick and Flavorful: Spicy Gochujang Egg Mayo Toast takes just 15 minutes, delivering big, crave-worthy flavors in every bite.
- Perfect Fusion: Creamy, classic egg mayo meets the irresistible heat and umami of Korean gochujang for a super unique upgrade.
- Ultra-Comforting: Toasted sourdough, melty butter, and tangy kimchi bring texture, warmth, and a satisfying crunch.
- Totally Customizable: Dial up the spice, switch up your toppings, or keep it simple—the choice is yours every time.
Ingredients You’ll Need
You won’t believe how a handful of pantry staples and just a couple fresh touches come together to create a brunch-worthy Spicy Gochujang Egg Mayo Toast! Here’s why each ingredient earns its spot in this irresistible stack:
- Large eggs: The heart of the recipe—boiled just right for a set yolk with maximum creaminess.
- Gochujang paste: Korean red chili paste brings a deep, umami-packed heat that absolutely makes the dish.
- Mayonnaise: Gives that irresistibly silky, classic egg mayo texture and flavor.
- Toasted sesame oil: Adds a nutty aroma that plays beautifully with gochujang.
- Brown sugar (optional): Just a pinch balances the heat and tang, but feel free to skip if you love more intensity.
- Salt and black pepper: Essential for seasoning and popping those flavors!
- Sourdough bread: Thick slices provide a sturdy, tangy base and a satisfying crunch.
- Butter: For spreading on the hot toast—trust me, it takes things over the top.
- Kimchi: A punchy, tangy counterpoint to the creamy eggs—chop it roughly for texture.
- Toasted sesame seeds & chives: Final toppings that add extra crunch and a burst of color.
Variations
The beauty of Spicy Gochujang Egg Mayo Toast is that you can riff endlessly, using what you have on hand or what your taste buds are craving. Here are some smart (and seriously tasty) ways to make this recipe your own:
- Add Avocado: Fan out a few creamy avocado slices beneath the egg mayo for even more richness and a cooling, buttery bite.
- Swap the Bread: Try multigrain, rye, or even a toasted bagel—any sturdy, flavorful base works beautifully here.
- Crank Up the Heat: Finish with an extra drizzle of gochujang or a sprinkle of Korean red pepper flakes for a bigger fiery kick.
- Make it Dairy-Free: Use vegan mayo and skip the butter for a completely plant-based treat that doesn’t sacrifice flavor.
- Protein Boost: Top with shredded rotisserie chicken or tofu for an ultra-satisfying lunch.
How to Make Spicy Gochujang Egg Mayo Toast
Step 1: Boil and Chill Your Eggs
Bring a pot of water to a rolling boil and gently lower in your eggs with a slotted spoon. Set your timer for exactly 7½ minutes for that ideal just-set, jammy yolk. Once finished, plunge them in an ice bath immediately so they stop cooking and are a breeze to peel.
Step 2: Mix the Gochujang Mayo Sauce
In a small bowl, whisk together the gochujang paste, mayonnaise, toasted sesame oil, and brown sugar if using. Taste it—if your mouth says “yes, more heat!” add another half-tablespoon of gochujang. This mixture is pure magic.
Step 3: Mash, Mix & Season
When the eggs are cooled and peeled (don’t forget to brush off any lingering shell fragments!), grab a medium bowl and mash them with a fork until chunky but cohesive. Fold in your gochujang mayo sauce, stirring thoroughly, then season with salt and pepper to taste. The transformation is instant—so vibrant and creamy!
Step 4: Toast & Assemble
Toast your sourdough slices until golden brown, then swipe on a generous layer of butter while they’re still warm. Top each slice with chopped kimchi, then mound on the spicy egg mayo mixture. Sprinkle toasted sesame seeds and chives or scallion greens over the top for crunch and fresh color. Dive in while it’s still warm!
Pro Tips for Making Spicy Gochujang Egg Mayo Toast
- Egg Timer Perfection: For jammy eggs that mash beautifully, aim for exactly 7½ minutes and don’t skip the ice bath—it makes peeling so much easier!
- Go Bold with Gochujang: The intensity of gochujang brands can vary. Start small and taste as you go until your spicy meter is just right.
- Crunch Factor: Don’t skimp on the toasted kimchi or those final sesame seeds—they add serious texture and keep every bite interesting.
- Serving Toast Fresh: Toast the bread and assemble just before serving so you keep that crisp, golden crunch!
How to Serve Spicy Gochujang Egg Mayo Toast
Garnishes
The final flourish really makes Spicy Gochujang Egg Mayo Toast feel special! Sprinkle with extra toasted sesame seeds, a scatter of finely sliced chives or scallions, and even a little extra cracked black pepper. If you love a touch of green, microgreens or cilantro are gorgeous, too.
Side Dishes
Pair your toast with a lightly dressed cucumber salad, miso soup, or even a pile of pickled veggies to keep things bright and crunchy. For a heartier meal, turn it into a brunch plate with fresh fruit and a simple green salad on the side.
Creative Ways to Present
This toast looks lovely cut in half on a rustic board, or served open-faced on a small platter with extra kimchi in a ramekin. For brunch parties, make mini versions on crostini, or top each toast with a jammy 7-minute egg sliced in half for an extra bit of drama!
Make Ahead and Storage
Storing Leftovers
If you have leftover Spicy Gochujang Egg Mayo mixture, transfer it to an airtight container and refrigerate—it should keep well for up to 3 days. Just give it a quick stir before serving to restore that creamy texture. Assembled toast is best eaten right away so the bread stays crisp!
Freezing
Unfortunately, egg mayo mixtures don’t love the freezer—they tend to get watery and lose their luscious texture when thawed. For best results, make and enjoy fresh, or refrigerate short-term only.
Reheating
The toast itself is best made fresh, but you can gently warm the egg mayo mixture (if you like) by letting it sit at room temperature for 15 minutes. If you stored the bread separately, pop it in the toaster for a quick refresh.
FAQs
-
Can I use store-bought boiled eggs to save time?
Absolutely! Store-bought boiled eggs are a time-saver. Just be sure they’re not overcooked—slightly jammy yolks give the best texture for Spicy Gochujang Egg Mayo Toast.
-
Is there a substitute for gochujang if I can’t find it?
Nothing beats true gochujang for flavor, but if you’re in a pinch, try a mix of miso, sriracha, and a dash of sugar for a similar sweet heat and umami hit.
-
Can I make Spicy Gochujang Egg Mayo Toast less spicy?
Definitely! Start with less gochujang in the sauce and add more mayo if you want things milder. You can always adjust the spice to your taste before assembling.
-
Is this recipe gluten-free?
The egg mayo mixture is naturally gluten-free (always check your gochujang label). Simply use your favorite gluten-free bread for the toast and enjoy!
Final Thoughts
Give Spicy Gochujang Egg Mayo Toast a shot the next time you need a breakfast or snack that feels truly special—but comes together in a flash. It’s spicy, creamy, tangy, utterly satisfying, and guaranteed to put a big smile on your face. Happy toasting!
Print
Spicy Gochujang Egg Mayo Toast Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: Mixing, Boiling, Toasting
- Cuisine: Korean
- Diet: Vegetarian
Description
This recipe for Spicy Gochujang Egg Salad is a flavorful twist on a classic dish, featuring creamy eggs mixed with spicy gochujang paste and served on crusty sourdough bread with kimchi. Perfect for a quick and tasty meal!
Ingredients
For the Egg Salad:
- 4 large eggs
- 1/2 tablespoon gochujang paste, more to taste
- 2 tablespoons mayonnaise
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon brown sugar (optional)
- Salt and freshly ground black pepper, to taste
To Serve (Optional):
- 2 thick slices of sourdough bread
- Butter
- 4 tablespoons kimchi, roughly chopped
- 1 teaspoon toasted sesame seeds
- 1 teaspoon thinly sliced chives or green onion (green parts only)
Instructions
- Cook the Eggs: Boil a pot of water. Add eggs and cook for 7½ minutes. Transfer eggs to an ice bath to cool.
- Prepare the Sauce: In a bowl, mix gochujang paste, mayo, sesame oil, and brown sugar. Adjust spice level to taste.
- Make the Egg Salad: Peel and mash the cooled eggs in a bowl. Stir in the sauce and season with salt and pepper.
- Serve: Toast sourdough bread, spread with butter, top with kimchi, egg salad, sesame seeds, and chives.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 320 kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg
