Nourish: Gochujang Butter Eggs

NourishJuly 21, 2025

There’s something indulgent about eggs blanketed in a spicy, buttery glaze. This dish brings together the gentle richness of a perfectly boiled egg with the bold flavours of gochujang, soy, and garlic - balanced by a touch of sweetness and acidity. It’s a comforting mix of soft and sharp, rich and bright. Best of all, it comes together using pantry staples you likely already have.

We love it spooned over warm rice, where the sauce seeps into every grain but it’s just as good served simply on its own, as a side, or part of a larger table spread. However you decide to enjoy it, this is a small dish with big flavours - deeply satisfying, easy to make, and always a crowd-pleaser any time of the day.

Ingredients

6 eggs, room temperature
1.5 tablespoon of unsalted butter
2 garlic cloves, finely minced
2 tablespoons of soy sauce
1 tablespoon of gochujang
1 teaspoon of honey
1 tablespoon of rice vinegar
½ teaspoon sesame oil
6 tablespoons of water
Sesame seeds, to finish
Steamed rice, to serve
Sliced green onions, to garnish

Steps

Bring a pot of water to a gentle boil. Carefully add the eggs once the water starts boiling and cook for 7 minutes. Transfer immediately to an ice bath to stop the cooking. Once cooled, peel and set aside.
In a pan, melt the butter over low heat and sauté the garlic until fragrant. Add soy sauce, gochujang, honey, vinegar, sesame oil, and water. Stir until smooth. Gently add the peeled eggs into the sauce and let simmer for 2–3 minutes, spooning the glaze over the eggs as it thickens slightly.
Serve the eggs over steamed rice, topped with green onions and a sprinkle of sesame seeds. Best enjoyed warm.