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.Â
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.
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.
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)
Jjajangmyeon (Korean Noodles in Black Bean Sauce)
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 Gochujang Eggs in Purgatory
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
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
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.
David @ Spiced
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!
Raymund | angsarap.net
I think I would prefer this over shakshuka, just the mere thought of gochujang spice makes me drool already
Tasia ~ two sugar bugs
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.
Healthy World Cuisine
What fun spin on an old classic. The family love the spice so this is going to be a huge hit on the weekend.
Kim | Give it Some Thyme
Love this Korean twist on eggs in purgatory! This is the type of meal I can have for breakfast, lunch or dinner. So delish!!
Michelle
Thank you Kim! It's my new favourite dish to whip up for a quick yet filling lunch 🙂
Tayler
We had this for breakfast this morning and omg was it delicious! We will definitely be making often!
Heather
This is one of my favorite dishes- eat a few times a month. Can’t wait to try adding gochuchang!
Jamie
I love anything spicy so this is right up my alley! The gochujang adds so much flavor to these eggs!
Kathleen
I'm intrigued by the flavors in this dish. Spicy tomato based sauce with eggs poached in it. Sounds completely marvelous.
Anita
OMG! I loved this! This is like shakshuka, but with a Korean twist. So delicious.
Michelle
Thanks for your feedback Anita! 🙂
Raymond
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!!
Michelle
Hi Raymond, thank you so much for taking the time to leave me your feedback. Glad to hear that you loved it! 🙂
alacarte
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.