Turn hard-boiled eggs into a comforting meal by braising them in a sweet-spicy Korean sauce. The secret ingredient: gochujang.
Eggs on rice is a dead-simple equation for an effortless but rewarding meal. Here we toss hard-boiled eggs in a hot, fiery-red sauce. Thanks to gochujang, or Korean fermented chili paste, the eggs acquire a deep, fermented flavor with a sweet-spicy sting. Minced green onions and sesame seeds give it color. These eggs are substantial enough to serve over rice or noodles, but will play well with meat and vegetables, too.
Boil eggs: Pour water into a pot, making sure it is deep enough to cover your eggs. Bring the water to a boil over high heat. Once boiling, gently lower eggs into the water with a spoon or tongs. Set a timer for 8 minutes.
Prepare ice bath: Right before the eggs finish boiling, combine water and a whole tray of ice cubes in a large bowl. Transfer eggs to the ice bath to stop the cooking. If the ice melts, add more to ensure that the water stays cold. Let eggs cool for at least 15 minutes.
Peel eggs: Peel eggs by gently tapping the shell all over on the counter, or with a back of a spoon. The shell should peel off easily. If not, peel in the ice bath or under running water.
Make sauce: Combine ingredients for the sweet-spicy sauce in a saucepan over medium-high heat. Once it hits a boil, reduce the heat to low and maintain a gentle simmer. Cook and reduce until the sauce has thickened, about 5 minutes. Add boiled eggs and coat with the sauce. Cook for another 2 minutes.
Serve: Prepare a bowl of cooked rice per person. Top the rice with 1–2 eggs. Spoon extra sauce over the eggs and garnish with spring onions and sesame seeds.
