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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. 
Course Appetizer, Brunch, Lunch, Main Course
Cuisine Asian, Korean
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 196kcal
Author Michelle


Gochujang sauce:

  • 1 tablespoon vegetable oil
  • ½ white onion chopped
  • 1 clove garlic minced
  • 1 tablespoon gochujang Korean 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


  • 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.


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