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    Home » Recipes » Savoury

    Spicy Gochujang Eggs in Purgatory

    Published: Feb 9, 2022 by Michelle · 15 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Spicy Gochujang Eggs in Purgatory is based on a Korean-style sweet and savoury spicy sauce with perfectly cooked eggs set on top. 

    Spicy eggs in purgatory on a plate with toast.

    What is Eggs in Purgatory?

    Eggs in Purgatory refers to a one-pot dish of eggs poached in a spicy, tomato-based sauce.

    There are many variations and names for it, including Shakshuka.

    What is gochujang?

    Gochujang is a sweet and savoury Korean red chili pepper paste, used commonly in Korean cuisine (eg. Spicy Korean Tofu in Gochujang Sauce (Dubu Jorim))

    It is made from gochugaru (Korean chili powder), glutinous rice, fermented soybean powder, barley malt powder, salt and fermented in earthenware over a period of time.

    Why you'll love this recipe

    This Spicy Gochujang Eggs in Purgatory recipe is simple to make with a few pantry ingredients.

    The addition of Korean gochujang adds a sweet, salty and spicy dimension to this dish.

    It's vegetarian, dairy-free, and if you omit the bread on the side, it can be easily gluten-free.

    Spicy Gochujang Eggs in Purgatory is great dish to enjoy for lunch or dinner.

    Spicy eggs in purgatory on a plate with toast.
    Ingredients you'll need

    Gochujang sauce:

    • vegetable oil
    • white onion: chopped
    • garlic: minced
    • gochujang: which is Korean pepper paste made with glutinous rice, fermented soybean powder, barley malt powder, salt
    • gochugaru: Korean chili powder; comes in various textures from fine to coarse; is milder in spiciness but bold in colour; add more or less according to your spice preference
    • soy sauce: adds a little salty flavour
    • maple syrup: or granulated sugar, or any sweetener you like
    • tomato paste: is concentrated tomatoes, usually comes in a can or tube
    • water

    Eggs & garnish:

    • 4 large eggs
    • cilantro: chopped, optional
    • sesame seeds: optional

    You can find these ingredients in Korean grocery stores or Asian supermarkets.

    Spicy gochujang eggs in purgatory on a plate with toast.
    How to make it

    Heat vegetable oil over a large frying pan over medium-high heat.

    Add the chopped onion and garlic and sauté for 3-4 minutes, until softened and aromatic.

    Stir in the gochugaru (Korean pepper paste), gochujang (Korean chili powder), soy sauce, maple syrup, tomato paste and water.

    Bring it to a simmer.

    Crack eggs (one at a time) into the sauce, leaving space in between.

    Cover with a lid and cook for 5-6 minutes, or until eggs are set to your preference.

    Remove from heat and garnish with chopped cilantro and sesame seeds (optional).

    Serve immediately.

    How to serve & store

    Serve the Gochujang Eggs in Purgatory with toast, or flatbread (naan would be great too).

    Store any leftovers in an airtight container in the fridge for up to 1 day.

    The best way to reheat this dish is by gently heating the sauce in a pan over the stove.

    Variations

    For a change up, you can poach the eggs in hot water and then serve in the gochujang sauce.

    If you're not vegan, you can sauté a little diced Spam to the sauce for extra flavour.

    Feel free to add crushed or diced tomatoes to amp it up.

    Diced mushrooms would be a delicious addition too.

    Other recipes you may like

    Be sure to check out these recipes:

    Spicy Korean Tofu in Gochujang Sauce (Dubu Jorim)

    Shortcut Homemade Gochujang (Korean Chili Pepper Paste)

    Kimchi Fried Rice

    Turkey Bacon Eggs Benedict

    Jjajangmyeon (Korean Noodles in Black Bean Sauce)

    Korean Bibimbap (Mixed Rice)

    Budae Jiggae (Korean Army Stew)

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Spicy Korean style eggs in purgatory on a plate with toast.

     

    Print Recipe
    4.92 from 12 votes

    Spicy Gochujang Eggs in Purgatory

    This recipe for Spicy Gochujang Eggs in Purgatory is based on a Korean-style sweet and savoury spicy sauce with perfectly cooked eggs set on top. 
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Appetizer, Brunch, Lunch, Main Course
    Cuisine: Asian, Korean
    Servings: 2
    Calories: 196kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Gochujang sauce:

    • 1 tablespoon vegetable oil
    • ½ white onion chopped
    • 1 clove garlic minced
    • 1 tablespoon gochujang (Korean red pepper paste)
    • 1 tablespoon gochugaru (Korean chili powder)
    • ½ tablespoon soy sauce
    • 1 tablespoon maple syrup or granulated sugar
    • 1 tablespoon tomato paste
    • 2-3 tablespoon water
    • 4 large eggs

    Garnish (optional):

    • cilantro chopped
    • sesame seeds
    Prevent your screen from going dark

    Instructions

    • Heat vegetable oil over a large frying pan over medium-high heat.
    • Add the chopped onion and garlic and sauté for 3-4 minutes, until softened and aromatic.
    • Stir in the gochugaru (Korean pepper paste), gochujang (Korean chili powder), soy sauce, maple syrup, tomato paste and water.
    • Bring the heat down to a simmer.
    • Crack eggs (one at a time) into the sauce, leaving space in between.
    • Cover with a lid and cook for 5-6 minutes, or until eggs are set to your preference.
    • Remove from heat and garnish with chopped cilantro and sesame seeds (optional).
    • Serve immediately.

    Nutrition

    Calories: 196kcal | Carbohydrates: 17g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 515mg | Potassium: 392mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1819IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 3mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Spicy Korean Tofu in Gochujang Sauce (Dubu Jorim)
    Matcha Chia Seed Pudding »

    Reader Interactions

    Comments

    1. David @ Spiced

      February 10, 2022 at 4:44 am

      5 stars
      What a fun way to put a Korean spin on a classic. I do enjoy eggs in purgatory, but I haven't made them in years. Now I'm intrigued by the idea of adding a different flavor profile. This recipe looks amazing!

      Reply
    2. Raymund | angsarap.net

      February 10, 2022 at 5:11 pm

      5 stars
      I think I would prefer this over shakshuka, just the mere thought of gochujang spice makes me drool already

      Reply
    3. Tasia ~ two sugar bugs

      February 13, 2022 at 9:17 am

      5 stars
      I do love eggs in purgatory, but usually order then when out. Thank you for sharing this twist on the classic and showing me how to make them at home.

      Reply
    4. Healthy World Cuisine

      February 16, 2022 at 11:14 am

      5 stars
      What fun spin on an old classic. The family love the spice so this is going to be a huge hit on the weekend.

      Reply
    5. Kim | Give it Some Thyme

      February 18, 2022 at 5:14 pm

      5 stars
      Love this Korean twist on eggs in purgatory! This is the type of meal I can have for breakfast, lunch or dinner. So delish!!

      Reply
      • Michelle

        February 19, 2022 at 4:00 pm

        Thank you Kim! It's my new favourite dish to whip up for a quick yet filling lunch 🙂

    6. Tayler

      March 26, 2022 at 10:47 pm

      5 stars
      We had this for breakfast this morning and omg was it delicious! We will definitely be making often!

      Reply
    7. Heather

      April 04, 2022 at 2:02 pm

      5 stars
      This is one of my favorite dishes- eat a few times a month. Can’t wait to try adding gochuchang!

      Reply
    8. Jamie

      May 25, 2022 at 8:13 pm

      5 stars
      I love anything spicy so this is right up my alley! The gochujang adds so much flavor to these eggs!

      Reply
    9. Kathleen

      June 21, 2022 at 2:21 pm

      5 stars
      I'm intrigued by the flavors in this dish. Spicy tomato based sauce with eggs poached in it. Sounds completely marvelous.

      Reply
    10. Anita

      July 19, 2022 at 2:43 pm

      5 stars
      OMG! I loved this! This is like shakshuka, but with a Korean twist. So delicious.

      Reply
      • Michelle

        July 24, 2022 at 7:08 am

        Thanks for your feedback Anita! 🙂

    11. Raymond

      January 11, 2023 at 5:28 am

      5 stars
      Tried this recipe..Wow! This will be a major "go to" for me in the future.I'm just getting into Korean cuisine, and wish I did long ago.This is absolutely delicious..I love food with some heat.This has a mix of heat and sweet.I love it!!

      Reply
      • Michelle

        January 11, 2023 at 12:59 pm

        Hi Raymond, thank you so much for taking the time to leave me your feedback. Glad to hear that you loved it! 🙂

    12. alacarte

      January 15, 2023 at 1:50 pm

      4 stars
      Based on what happened to me, for Step 3 I suggest adding everything in very quick succession and lowering the heat so that nothing burns...my sauce ended up a bit blackened, alas, but still tasty. I only used 1 egg and added a sliced potato. I think if I were to cook more than 1-2 eggs I would double the recipe.

      Reply

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