Ingredients:

  • 6 large eggs
  • 1 tsp white vinegar
  • Ice water (for cooling)
  • 1/4 cup mayonnaise
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon honey
  • 1 green onion, finely chopped
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame seeds, toasted

Instructions:

  1. Gently place eggs in a saucepan, cover with cold water, add vinegar. Bring to a boil, then reduce heat and simmer for 10 minutes.
  2. Immediately transfer the eggs to an ice bath. Let cool completely (about 10 minutes).
  3. Carefully peel the cooled eggs.
  4. Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
  5. Mash the egg yolks with a fork until smooth. Add mayonnaise, gochujang, rice vinegar, sesame oil, honey, green onion, and pepper. Mix well until combined.
  6. Spoon or pipe the gochujang filling into the egg white halves.
  7. Sprinkle with toasted sesame seeds and serve immediately. Enjoy your Gochujang Eggs!