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
Scale
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
