Inspired by @misojenkitchen 🙏🏼🤍 ▪️4 Eggs▪️3 Tbsp Butter▪️1 Clove Garlic, minced▪️1 Tbsp Gochujang▪️1/4 Cup Water▪️1/2 tsp Soy Sauce▪️1/2 tsp White Vinegar▪️1 tsp Sesame Seeds▪️1 Scallion, sliced▪️Cooked Warm White Rice, for serving▪️ 🌱Vegan Modification: Sub in silken tofu for eggs and 1 Tbsp avocado oil for butter; sauté tofu in the gochujang sauce (no need to boil it first) and enjoy over white rice 1️⃣ Bring a pot of water to a boil; gently tap the more rounded end of the egg shells with the back of a spoon until you hear a high pitched snapping noise (this will make them easier to peel) 2️⃣ Carefully lower the eggs into the boiling water with a slotted spoon and boil at a gentle boil for 6+1/2 mins for a runny jammy yolk (you may see some little cracks in the eggs while they're boiling and some white may seep out, but don't worry because the eggs will remain unharmed) 3️⃣ Submerge in an ice bath for at least 5 mins to cool; gently crack the eggs all over and peel (start at the wider end where the air bubble is); set eggs aside on a plate 4️⃣ In a small pot over medium heat, melt the butter and add the garlic 5️⃣ Saute for 1 min until fragrant and then add the gochujang and water; whisk to combine and then add the soy sauce, vinegar, and sesame seeds; mix 6️⃣ Once the mixture starts bubbling, cook for 1 more min until it thickens slightly and then turn off the heat and mix in the scallions 7️⃣ Place the eggs in the pot and gently roll them in the sauce 8️⃣ Serve over warm white rice with some more sauce on top and enjoy! ⏲5 minute prep time + 15 cook time Recipe serves 2 people
