Gochujang Scrambled Eggs 

Gochujang Scrambled Eggs elevate your typical breakfast with a savory and spicy twist. Imagine fluffy, velvety eggs infused with the rich umami of Korean chili paste, complemented by a hint of nutty sesame oil and a touch of freshness from bright green onions. This quick and easy dish takes only about 15 minutes from start to finish, making it perfect for busy mornings or leisurely brunches alike. The vibrant red hue of gochujang adds visual flair, while its bold, complex flavor makes each bite satisfying and memorable. It’s an effortless way to add some bold, comforting heat to your morning routine. 

Ingredients (serves 2)

• 4 large eggs
  
  

• 1 tablespoon gochujang (adjust to taste)
  
  

• 1 tablespoon unsalted butter
  
  

• 2 green onions, finely chopped
  
  

• 1 teaspoon sesame oil 

Directions

1. Whisk the eggs in a bowl until fully blended.
   
   

2. Heat a non‑stick skillet over medium heat and melt the butter.
   
   

3. Stir in the gochujang and let it sizzle for about 30 seconds until aromatic.
   
   

4. Pour in the whisked eggs. Gently stir with a spatula to form soft curds.
   
   

5. When the eggs are nearly cooked but still creamy, fold in the green onions and drizzle with sesame oil, stirring until the eggs are just set and luscious. 

Nutrients (per 1 serving, ~150 g)

• Calories: 220
  
  

• Sugar: 1 g
  
  

• Sodium: 450 mg
  
  

• Fat: 16 g
  
  

  • Saturated Fat: 7 g
    
    

  • Unsaturated Fat: 8 g
    
    

  • Trans Fat: 0 g
    
    

• Carbohydrates: 6 g
  
  

  • Fiber: 0 g
    
    

• Protein: 14 g
  
  

• Cholesterol: 370 mg